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Potato Taco Bowl Meal Prep Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/potato-taco-bowl-meal-prep-recipe/