Description
A simple and satisfying vegetarian taco bowl featuring seasoned potatoes.
Ingredients
Scale
- 1 pound potatoes, cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup cooked rice
- 1/2 cup black beans, rinsed and drained
- 1/4 cup corn
- 1/4 cup salsa
- 2 tablespoons chopped cilantro
- Optional toppings: avocado, sour cream, shredded lettuce
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
- Assemble your bowls by layering cooked rice, roasted potatoes, black beans, and corn.
- Top with salsa, cilantro, and any desired optional toppings.
Notes
- For crispier potatoes, ensure they are in a single layer on the baking sheet.
- You can add other vegetables like bell peppers or onions to the roasting pan with the potatoes.
- Adjust the seasoning to your preference.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: potato tacos, vegetarian tacos, taco bowls, easy dinner, weeknight meal, plant-based