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A delicious Potato Taco Bowl is showcased as the featured image for a recipe article.
Lady Maria

Easy Potato Taco Bowl

This recipe transforms humble potatoes into a flavorful and satisfying taco bowl, offering a plant-based alternative to traditional meat fillings. The potatoes are seasoned with taco spices and combined with beans, corn, and fresh toppings for a customizable and delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced optional
  • 1 packet taco seasoning or homemade blend
  • 1/2 cup vegetable broth
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • Shredded lettuce, as desired
  • Diced tomatoes, as desired
  • Shredded cheese cheddar, Monterey Jack, or Mexican blend
  • Sour cream or Greek yogurt, as desired
  • Guacamole or avocado slices, as desired
  • Salsa, as desired
  • Hot sauce, as desired

Equipment

  • Large skillet or Dutch oven
  • knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Bowls

Method
 

  1. Prepare the Potatoes: Peel and dice the potatoes into uniform 1/2-inch cubes.
  2. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, diced bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
  3. Cook the Potatoes: Add the diced potatoes to the skillet and stir to coat with the oil and vegetables. Sprinkle with the taco seasoning and stir well to combine.
  4. Simmer: Pour in the vegetable broth and bring to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  5. Add Beans and Corn: Stir in the rinsed and drained black beans and corn. Cook for another 5 minutes, until heated through.
  6. Finish: Remove from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
  7. Assemble the Bowls: Divide the potato mixture among bowls. Top with your desired toppings, such as shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, and salsa.
  8. Serve: Serve immediately and enjoy!

Notes

For a crispier potato, roast the potatoes in a preheated oven at 400°F (200°C) for 20-25 minutes instead of simmering. Homemade taco seasoning can be made with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days.