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–+ servings
A delicious Loaded Potato Taco Bowl filled with seasoned potatoes, ground meat, guacamole, shredded cheese, pico de gallo, and a drizzle of sour cream.

Loaded Potato Taco Bowl

A quick, healthy, and satisfying meal that balances spicy and sweet flavors. This recipe is perfect for busy individuals and families looking for a delicious and accessible keto-friendly option.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes
  • 700 g potatoes diced into 2 cm (¾ inch) cubes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt flakes
  • 0.25 tsp freshly cracked black pepper
Beef
  • 1 tbsp extra-virgin olive oil
  • 0.5 red onion finely chopped
  • 500 g minced beef regular or lean
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • 0.25 tsp freshly cracked black pepper
  • 2 tbsp tomato paste
  • 0.25 cup water
Guacamole
  • 2 avocados mashed with a fork
  • 0.25 bunch coriander finely chopped
  • 0.25 red onion finely diced
  • 1 Juice of lime
  • 0.5 tsp sea salt flakes
  • 0.25 tsp freshly cracked black pepper
Salsa
  • 2 tomatoes finely diced
  • 0.25 bunch coriander finely chopped
  • 0.25 red onion finely diced
  • 1 Juice of lime
  • 0.5 tsp sea salt flakes
  • 0.25 tsp freshly cracked black pepper
To Serve
  • 2 cups grated Mexican cheese blend
  • 1 Lime wedges optional

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls

Method
 

  1. Preheat your oven to 200°C (400°F). Toss the diced potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
  2. While the potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook until softened, about 2-3 minutes. Add the minced beef and cook, breaking it up with a spoon, until browned.
  3. Stir in the paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 1 minute until fragrant. Add the tomato paste and water, stirring to combine. Simmer for 5-10 minutes, allowing the sauce to thicken.
  4. In a small bowl, mash the avocados with a fork. Stir in the chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well.
  5. In another small bowl, combine the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper. Mix well.
  6. To assemble the bowls, divide the roasted potatoes among four bowls. Top with the seasoned beef mixture, guacamole, and salsa. Sprinkle with grated cheese. Let rest for 10 minutes before serving.
  7. Serve with lime wedges on the side, if desired.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 35gFat: 38gSaturated Fat: 15gCholesterol: 120mgSodium: 900mgPotassium: 1200mgFiber: 10gSugar: 8gVitamin A: 30IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

This recipe is naturally keto-friendly. You can adjust the spice level by adding more or less paprika and pepper. For a vegetarian option, substitute the beef with black beans or seasoned tofu.

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