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–+ servings
A close-up of Potato Taco Bowls in a bowl, topped with salsa, cheese, cilantro, and black beans.

Potato Taco Bowls

A simple and satisfying vegetarian taco bowl recipe featuring seasoned potatoes and your favorite taco toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 1.5 lbs potatoes cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Serving
  • 4 cups cooked rice brown or white
  • 1 can black beans rinsed and drained
  • 1 cup corn fresh or frozen
  • 1 cup salsa
  • 1/2 cup shredded cheese cheddar or Monterey Jack
  • 1/4 cup cilantro chopped

Equipment

  • Baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, or until the potatoes are tender and slightly browned, flipping them halfway through.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top with the roasted potatoes, black beans, and corn.
  6. Add salsa, shredded cheese, and chopped cilantro to each bowl. Serve with lime wedges.

Notes

You can add other toppings like avocado, sour cream, or your favorite hot sauce.

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