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Loaded Potato Taco Bowls (Meal Prep Recipe)

Meal prepping just got an upgrade! These Loaded Potato Taco Bowls are hearty, flavorful, and perfect for both quick dinners and grab-and-go lunches. Crispy roasted potatoes, seasoned ground beef, and fresh toppings come together for a high-protein, lower-calorie meal that tastes like comfort food but keeps you on track.

Whether you’re fueling a busy week or just want an easy meal that reheats beautifully, these taco bowls are the perfect balance of flavor, texture, and convenience.

Why You’ll Love This Recipe

  • Customizable: Swap proteins, add veggies, or play with sauces.
  • Meal-prep friendly: Stores well and reheats easily.
  • Balanced: High in protein, satisfying, and bursting with flavor.
  • Comfort + convenience: All the flavors of tacos, in an easy-to-pack bowl.

Ingredients You’ll Need

Taco Meat

  • 1 lb lean ground beef
  • ½ tsp Creole seasoning
  • ½ tsp cumin
  • ¼ tsp ground coriander
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp crushed red pepper
  • 1 tbsp taco seasoning (or to taste)
  • Salt + pepper, to taste

Potatoes

  • 5–6 medium Yukon Gold potatoes (or any variety)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 ½ tsp smoked paprika

Pico de Gallo (Salsa Fresca)

  • 1 large tomato, diced
  • 1 jalapeño, diced
  • ½ red onion, diced
  • ½ lime, juiced
  • Fresh cilantro, chopped
  • Salt + pepper, to taste

Sriracha Mayo

  • ½ cup mayonnaise (or Greek yogurt for lighter option)
  • 2 tbsp sriracha (adjust to taste)
  • ¼ tbsp lemon juice
  • 1 tsp ground black pepper

Step-by-Step Instructions

Roast the Potatoes

  1. Preheat oven to 400°F (200°C).
  2. Dice potatoes into ½-inch cubes.
  3. Toss with olive oil, salt, oregano, garlic powder, and smoked paprika.
  4. Spread on a lined baking sheet and roast 30–35 minutes until golden and crispy.
    Air-fryer option: 400°F for 20–25 minutes.

Make the Pico de Gallo

  1. Combine tomato, jalapeño, and red onion in a bowl.
  2. Add cilantro, lime juice, and season with salt + pepper.
  3. Let sit 15–20 minutes for the flavors to develop.

Cook the Taco Meat

  1. Heat skillet over medium-high heat.
  2. Cook ground beef until browned, adding seasonings and taco spice mix.
  3. (Optional) Stir in extra diced onion for added flavor.

Mix the Sriracha Mayo

  1. In a bowl, whisk mayonnaise, sriracha, lemon juice, and black pepper.
  2. Transfer to a squeeze bottle or baggie for easy drizzling.

Assemble the Bowls

  1. Divide roasted potatoes among 4 meal-prep containers.
  2. Add taco meat beside the potatoes.
  3. Top with fresh pico de gallo.
  4. Drizzle with sriracha mayo.
  5. Refrigerate until ready to serve.

Storage + Meal Prep Tips

  • Fridge: Store bowls up to 4 days. Keep sriracha mayo + pico separate until serving for best freshness.
  • Reheating: Warm potatoes + meat, then add cold toppings.
  • Freezing: You can freeze taco meat separately, but fresh toppings are best made day-of.
  • Note: Potatoes lose some crispiness after reheating, but flavor stays spot on!

Extra Topping Ideas

  • Shredded cheese
  • Guacamole or sliced avocado
  • Sour cream or Greek yogurt
  • Chopped lettuce or greens
  • Corn or black beans for extra fiber

Nutrition (per serving)

  • Calories: ~470
  • Protein: ~47g

Final Thoughts

These Loaded Potato Taco Bowls are meal prep perfection—nutritious, filling, and endlessly customizable. They’re easy enough for beginners yet impressive enough to keep you excited about eating them all week. Whether you pack them for lunch or serve them for dinner, this recipe delivers comfort and convenience in every bite.