Loaded Potato Taco Bowl Prep (Print Version)

Crispy potatoes, savory beef, fresh salsa, and sriracha mayo bring vibrant flavors to easy lunches or dinners.

# Ingredients:

→ Taco Meat

01 - 450 g lean ground beef
02 - 2.5 ml Creole seasoning
03 - 2.5 ml ground cumin
04 - 1.25 ml ground coriander
05 - 1.25 ml onion powder
06 - 1.25 ml garlic powder
07 - 1.25 ml crushed red pepper
08 - 15 ml taco seasoning, or to taste
09 - Salt, to taste
10 - Black pepper, to taste

→ Roasted Potatoes

11 - 5–6 medium-large Yukon Gold potatoes, washed and cut into 1.25 cm cubes
12 - 15 ml olive oil
13 - 5 ml salt
14 - 5 ml dried oregano
15 - 5 ml garlic powder
16 - 7.5 ml smoked paprika

→ Pico de Gallo (Fresh Salsa)

17 - 1 large tomato, diced
18 - 1 jalapeño pepper, diced (seeded for less heat, if desired)
19 - 0.5 red onion, diced
20 - 0.5 lime, juiced
21 - 15 ml fresh cilantro, chopped (or more as desired)
22 - Salt, to taste
23 - Black pepper, to taste

→ Sriracha Mayo

24 - 120 ml mayonnaise
25 - 30 ml sriracha (or to taste)
26 - 3.75 ml lemon juice
27 - 5 ml ground black pepper

# Steps to Follow:

01 - Preheat the oven to 200°C.
02 - In a large bowl, toss cubed potatoes with olive oil, salt, oregano, garlic powder, and smoked paprika. Arrange potatoes evenly on a baking sheet lined with parchment paper.
03 - Bake potatoes for 30–35 minutes, stirring halfway, until golden and crisp. Alternatively, air fry at 200°C for 20–25 minutes, shaking the basket halfway.
04 - Combine diced tomato, jalapeño, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix thoroughly and set aside.
05 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up the meat. Stir in Creole seasoning, cumin, coriander, onion powder, garlic powder, crushed red pepper, taco seasoning, salt, and pepper. Continue cooking for 8–10 minutes until browned and cooked through.
06 - In a small bowl, whisk together mayonnaise, sriracha, lemon juice, and black pepper until smooth. Transfer to a piping or zip-top bag with one corner snipped for drizzling. Refrigerate any unused portion.
07 - Divide roasted potatoes among four meal prep containers. Add a portion of taco meat beside the potatoes. Top with pico de gallo and drizzle with sriracha mayo.
08 - Seal containers and refrigerate until ready to serve.

# Additional Notes:

01 - Potatoes may lose some crispiness when reheated but will remain flavorful.
02 - Include shredded lettuce, corn, or black beans for added vegetables, if desired.
03 - For a lighter version, substitute ground turkey or chicken for beef.
04 - Use certified gluten-free seasoning mixes and sriracha if required.
05 - Omit or replace sriracha mayo with light mayonnaise for a reduced-calorie option.

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