Loaded Potato Taco Bowls: The Ultimate Meal Prep

Why You’ll Love This Recipe

I love this recipe because it’s a fun twist on traditional taco bowls, using crispy roasted potatoes instead of rice. It’s incredibly versatile and perfect for meal prep—I can easily adjust the toppings based on what I have or what I’m craving. Whether I eat it fresh or reheat it later, it stays delicious, satisfying, and full of bold Tex-Mex flavors.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Gold or red potatoes (diced)

• Olive oil

• Salt and pepper

• Ground beef, turkey, or plant-based meat

• Taco seasoning

• Black beans (drained and rinsed)

• Corn kernels (fresh, canned, or frozen)

• Cherry tomatoes (halved)

• Shredded lettuce

• Shredded cheese (cheddar or Mexican blend)

• Sour cream or Greek yogurt

• Salsa or hot sauce

• Green onions or cilantro (for garnish)

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. I toss the diced potatoes with olive oil, salt, and pepper, then spread them in an even layer and roast for about 25–30 minutes, flipping halfway through, until golden and crisp.

3. While the potatoes roast, I cook the ground meat in a skillet over medium heat until browned, then stir in taco seasoning and a splash of water. I let it simmer until fully cooked and flavorful.

4. I prepare the rest of the toppings: warm the beans and corn, chop the tomatoes and lettuce, and grate the cheese.

5. To assemble, I divide the roasted potatoes into bowls, top with taco meat, beans, corn, tomatoes, lettuce, cheese, and any other toppings I like.

6. I finish each bowl with a dollop of sour cream or Greek yogurt, a drizzle of salsa or hot sauce, and garnish with green onions or cilantro.

Servings and timing

This recipe makes 4 generous servings. It takes about 15 minutes to prep and 30 minutes to cook, so I can have everything ready in under 45 minutes—great for a weekly meal prep session.

Variations

I like to swap the meat for grilled chicken or tofu when I want something different. I’ve also added avocado slices, jalapeños, or pickled red onions for extra flavor. For a low-carb version, I sometimes use roasted cauliflower instead of potatoes.

storage/reheating

I store the components separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the potatoes and taco meat in the microwave or a skillet, then assemble the bowl with cold toppings just before eating. This keeps everything fresh and prevents sogginess.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, I often use sweet potatoes for a slightly sweeter and more nutrient-dense base. I roast them the same way as white potatoes.

How do I keep the potatoes crispy for meal prep?

I let them cool completely before storing and reheat them in a toaster oven or skillet instead of the microwave to bring back the crispiness.

Can I freeze these taco bowls?

I don’t recommend freezing the assembled bowls, but the cooked taco meat and roasted potatoes freeze well on their own.

What kind of taco seasoning should I use?

I use either a store-bought taco seasoning mix or make my own with chili powder, cumin, paprika, garlic powder, onion powder, and oregano.

Is this recipe gluten-free?

Yes, as long as the taco seasoning and toppings are gluten-free, this recipe naturally fits a gluten-free diet.

Conclusion

Loaded potato taco bowls are one of my favorite meal prep recipes—hearty, flexible, and bursting with flavor. Whether I’m making lunch for the week or a dinner that everyone can customize, these bowls always hit the spot. With crispy potatoes, savory meat, and all the toppings I love, they bring the best of taco night into a satisfying, prep-friendly format.