Potato Taco Bowl Meal Prep Recipe

Introduction

This Potato Taco Bowl is a flavorful and satisfying meal that’s perfect for weeknight dinners or meal prep. Packed with seasoned potatoes, fresh veggies, and classic taco toppings, it’s a delightful twist on taco bowls using humble ingredients. Easy to make and customizable, it’s sure to become a family favorite.

Ingredients

• 2 lbs Russet potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• ½ cup vegetable broth (or water)
• 4 cups cooked rice (brown or white, your preference)
• 2 cups shredded lettuce (iceberg, romaine, or mixed greens)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• 1 cup cherry tomatoes, halved
• ½ cup sour cream (or Greek yogurt)
• ½ cup salsa (your favorite kind)
• 2 avocados, diced
• Optional toppings: pickled onions, cilantro, jalapeños

Instructions

1. Step 1: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring often to avoid burning.
2. Step 2: Add the diced red and green bell peppers to the skillet. Cook, stirring occasionally, for about 5 minutes until the peppers are slightly softened.
3. Step 3: Add the diced potatoes to the skillet and stir to combine with the onions, garlic, and peppers. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Pour the spice mixture over the potatoes and stir until evenly coated.
4. Step 4: Pour in the vegetable broth or water. Bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork. Add more liquid if it begins to dry out.
5. Step 5: Taste and adjust seasoning as needed. If the mixture is too wet, remove the lid and cook a few more minutes to evaporate excess liquid.
6. Step 6: Prepare the rice according to package instructions if it’s not already cooked.
7. Step 7: Assemble each bowl by layering cooked rice, then the potato and pepper filling. Top with shredded lettuce, cheese, cherry tomatoes, sour cream or Greek yogurt, salsa, and diced avocado.
8. Step 8: Add optional toppings like pickled onions, fresh cilantro, or sliced jalapeños to suit your taste.
9. Step 9: Serve immediately or pack in meal prep containers. For meal prep, store sour cream, salsa, and avocado separately to keep the lettuce fresh and prevent browning.

Tips & Variations

• Use sweet potatoes instead of russets for a slightly sweeter flavor and extra nutrients.
• Swap shredded cheddar for pepper jack or cotija cheese for a different taste.
• Add black beans or corn for extra protein and texture.
• Toss avocado with lime juice before adding to bowls to prevent browning.
• Make it vegan by omitting cheese and sour cream or using plant-based alternatives.

Storage

Store the assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep the sour cream, salsa, and avocado toppings separate until ready to serve to maintain freshness and texture. Reheat the potato filling and rice in the microwave or on the stove until warmed through before assembling if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well too. They have a creamier texture but may cook slightly faster, so adjust cooking time accordingly.

How can I make this dish gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free broth and salsa. Double-check packaged spices for any additives if needed.

Potato Taco Bowl Meal Prep Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

This vibrant Potato Taco Bowl Meal Prep recipe features tender potatoes sautéed with aromatic spices and colorful bell peppers, layered over a bed of fluffy rice and topped with fresh lettuce, cheddar cheese, cherry tomatoes, creamy sour cream, salsa, and diced avocado. Perfect for a satisfying and flavorful meal that’s easy to prepare in advance and customize with your favorite toppings.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Produce

• 2 lbs Russet potatoes, peeled and diced into ½-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 cup cherry tomatoes, halved
• 2 avocados, diced
• 2 cups shredded lettuce (iceberg, romaine, or mixed greens)

Spices and Seasonings

• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste

Other Ingredients

• 1 tbsp olive oil
• ½ cup vegetable broth (or water)
• 4 cups cooked rice (brown or white, your preference)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• ½ cup sour cream (or Greek yogurt)
• ½ cup salsa (your favorite kind)

Optional Toppings

• Pickled onions
• Cilantro
• Sliced jalapeños

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Add the Bell Peppers: Add the diced red and green bell peppers to the skillet. Cook for about 5 minutes, stirring occasionally, until the peppers are slightly softened.
3. Incorporate the Potatoes and Spices: Add the diced potatoes to the skillet. Stir well to combine them with the onions, garlic, and bell peppers. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Pour the spice mixture over the potatoes and stir until everything is evenly coated.
4. Simmer Until Tender: Pour in the vegetable broth (or water). Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking and add more broth or water if the mixture becomes too dry.
5. Adjust Seasoning: Once the potatoes are cooked, taste and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or any other spices to suit your preference. If the mixture is too watery, you can remove the lid and cook for a few more minutes to allow some of the liquid to evaporate.
6. Prepare the Rice: If you haven’t already, cook the rice according to package directions.
7. Layer the Ingredients: In each bowl, start with a base of cooked rice. Top with a generous portion of the potato filling. Then, add the shredded lettuce, shredded cheddar cheese, halved cherry tomatoes, sour cream (or Greek yogurt), salsa, and diced avocado.
8. Add Optional Toppings: If you’re feeling fancy, you can add other toppings like pickled onions, fresh cilantro, or sliced jalapeños.
9. Serve Immediately or Meal Prep: You can serve the taco bowls immediately or pack them into meal prep containers for later. If you’re meal prepping, store the sour cream and salsa separately to prevent the lettuce from getting soggy. The avocado can also be stored separately to prevent browning, or toss it with a little lemon juice to help preserve its color.

Notes

• Use vegetable broth or water to keep the recipe vegetarian or vegan friendly.
• Adjust cayenne pepper according to your preferred spice level or omit for a mild flavor.
• Storing sour cream and salsa separately helps maintain freshness for meal prepping.
• Toss diced avocado with lemon juice if storing to prevent browning.
• Substitute cheddar cheese with a vegan cheese alternative to make this recipe vegan.
• Consider using brown rice for added fiber and nutrients.

Keywords: Potato taco bowl, meal prep, vegetarian taco bowl, easy dinner, meal prep recipe, Mexican-inspired bowl, potato recipes