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Loaded Southwest Potato Bowls

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4.5 from 108 reviews

Wholesome and hearty Loaded Southwest Potato Bowls featuring crispy roasted potatoes, seasoned beef, black beans, fresh veggies, and creamy toppings.

Ingredients

Scale
  • 2 pounds Yukon gold or russet potatoes, diced into ½-inch cubes
  • 3 tablespoons olive oil, divided (2 tbsp for potatoes, 1 tbsp for beef)
  • 1 teaspoon smoked paprika
  • 1½ teaspoons ground cumin, divided (1 tsp for potatoes, ½ tsp for beef)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound ground beef (85% lean recommended)
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen or canned corn, warmed
  • 1 red bell pepper, diced
  • ½ cup chopped red onion
  • 1 avocado, sliced
  • ½ cup shredded cheddar or Mexican cheese blend
  • ½ cup sour cream or plain Greek yogurt
  • ¼ cup chopped fresh cilantro (optional)
  • 1 lime, cut into wedges

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the diced potatoes with 2 tablespoons of olive oil, smoked paprika, 1 teaspoon of ground cumin, garlic powder, salt, and black pepper until they’re well coated. Spread them evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until they are golden and crispy.
  2. While the potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it up as it browns, until it is no longer pink and reaches an internal temperature of 160°F (71°C).
  3. Once the beef is cooked, season it with chili powder, ½ teaspoon of ground cumin, onion powder, crushed red pepper flakes (if you’re feeling spicy), and a pinch of salt and pepper. Continue cooking until the beef is slightly crispy around the edges.
  4. In the meantime, warm your black beans and corn. This can be done quickly on the stove or in the microwave. While they warm, prepare the bell pepper, red onion, and slice the avocado.
  5. Now, it’s time to build your bowls! Start with a generous layer of roasted potatoes at the bottom. Layer on the seasoned beef, followed by black beans, corn, bell pepper, and red onion. Top with cheese, sour cream (or Greek yogurt), and the fresh avocado slices. Garnish with chopped cilantro, and don’t forget to add a squeeze of fresh lime for that perfect tang!

Notes

For extra crispy potatoes, soak the diced potatoes in cold water for 30 minutes before adding oil and spices. Great for meal prep and customizable with various toppings.

Nutrition

Find it online: https://pennykitchenz.com/loaded-southwest-potato-bowls-recipe/

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