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Potato Taco Bowls

A bowl of Potato Taco Bowls with black beans, corn, tomatoes, and cilantro.
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A simple and satisfying vegetarian taco bowl featuring seasoned potatoes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound potatoes, cut into ½-inch cubes
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup cooked black beans, rinsed and drained
  • ½ cup corn kernels
  • ½ cup salsa
  • ¼ cup chopped cilantro
  • Optional toppings: avocado, sour cream, shredded lettuce

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the potato cubes with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper on a baking sheet.
  3. Spread the potatoes in a single layer.
  4. Roast for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
  5. Assemble the bowls by dividing the roasted potatoes, black beans, and corn among serving bowls.
  6. Top with salsa and cilantro.
  7. Add any desired optional toppings.

Notes

  • For crispier potatoes, ensure they are in a single layer on the baking sheet.
  • You can substitute sweet potatoes for regular potatoes.
  • Add your favorite taco seasonings to the potatoes for extra flavor.

Nutrition

Keywords: potato taco bowls, vegetarian tacos, easy dinner, quick meal, mexican food, plant-based

Find it online: https://www.meltitclean.com/potato-taco-bowls/