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Loaded Southwest Potato Bowls

These Loaded Southwest Potato Bowls are a protein-packed, customizable meal featuring crispy roasted potatoes, seasoned ground beef, and vibrant veggies for a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 pounds Yukon gold or russet potatoes, diced into ½-inch cubes Provides a hearty base with a creamy texture when roasted.
Beef and Seasoning
  • 1 pound ground beef (85% lean) Rich in protein, forming the protein component of the dish.
  • 3 tablespoons olive oil, divided Helps in achieving crispy potatoes and savory beef.
  • 1 teaspoon smoked paprika Adds a touch of smoky flavor.
  • 1.5 teaspoons ground cumin, divided Offers warmth, with 1 teaspoon for potatoes and ½ teaspoon for beef.
  • ½ teaspoon garlic powder Enhances flavor depth in the potatoes.
  • 1 teaspoon salt Essential for seasoning.
  • ½ teaspoon black pepper Balances the flavors.
  • 1 teaspoon chili powder Brings some heat to the beef.
  • ½ teaspoon onion powder Complements the chili powder.
  • ¼ teaspoon crushed red pepper flakes (optional) Additional heat for spice lovers.
Vegetables and Toppings
  • 1 cup canned black beans, rinsed and drained Adds fiber and protein.
  • 1 cup frozen or canned corn, warmed A sweet contrast to the potatoes and beef.
  • ½ cup chopped red onion Provides a hint of sharpness.
  • 1 avocado, sliced Adds creaminess and healthy fats.
  • ½ cup shredded cheddar or Mexican cheese blend Melts beautifully and adds richness.
  • ½ cup sour cream or plain Greek yogurt For a cool, creamy finish.
  • ¼ cup chopped fresh cilantro (optional) A bright, fresh touch.
  • 1 lime, cut into wedges A burst of citrus brightness.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Toss diced potatoes with 2 tablespoons olive oil, smoked paprika, 1 teaspoon cumin, garlic powder, salt, and black pepper. Spread evenly on a baking sheet.
  3. Roast potatoes for 25–30 minutes, flipping halfway through, until golden and crispy.
Cooking
  1. While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add ground beef and cook, breaking it up until browned and reaches an internal temperature of 160°F (71°C).
  3. Season beef with chili powder, ½ teaspoon cumin, onion powder, and crushed red pepper flakes (if using).
  4. Cook until slightly crispy around the edges.
Assembly
  1. Warm black beans and corn in a separate pot.
  2. Prepare bell pepper, onion, and avocado.
  3. Layer bowls starting with roasted potatoes, followed by seasoned beef, beans, corn, bell pepper, red onion, cheese, sour cream, and avocado. Garnish with cilantro and lime.

Notes

To make a vegetarian version, swap ground beef for lentils or black bean patties. Avoid overcrowding the baking sheet and always season your ingredients generously.