Loaded Fiesta Potato Bowls (Flavorful, Hearty & Fun)
Introduction
These Loaded Fiesta Potato Bowls are a vibrant Tex-Mex inspired meal that’s hearty, customizable, and full of flavor. Crispy roasted potatoes replace rice as the base, layered with black beans, corn, avocado, cheese, and a drizzle of zesty crema.
Perfect for busy weeknights, meal prep, or even a fun family dinner, this dish is both satisfying and easy to put together.
Loaded Fiesta Potato Bowls
Hearty, colorful, and Tex-Mex inspired 🎉🥔 — these Loaded Fiesta Potato Bowls are packed with crispy roasted potatoes, beans, veggies, and zesty toppings.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Toss diced potatoes with oil and seasonings. Roast 25–30 minutes until crispy, flipping halfway.
- Divide roasted potatoes into bowls. Top with beans, corn, tomatoes, avocado, and cheese.
- Drizzle with sour cream or crema. Garnish with cilantro and jalapeño slices.
- Serve warm with lime wedges.
Why You’ll Love This Recipe
✅ Bold Tex-Mex flavors with a potato twist
✅ Customizable with your favorite toppings
✅ Great for meal prep and leftovers
✅ Vegetarian-friendly (or add protein for variety)
✅ Fun, colorful, and family-approved
Ingredients
- 3 medium russet potatoes, diced into cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (or pico de gallo)
- 1 avocado, diced
- ½ cup shredded cheddar cheese
- ¼ cup sour cream (or Greek yogurt)
- 1 jalapeño, sliced
- Fresh cilantro, chopped
- Lime wedges for serving
Step-by-Step Instructions
1. Roast the Potatoes
- Preheat oven to 425°F (220°C).
- Toss diced potatoes with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25–30 minutes until golden and crispy, flipping halfway.
2. Assemble the Bowls
- Divide roasted potatoes into serving bowls.
- Top with black beans, corn, diced tomatoes, avocado, and cheese.
3. Add Garnishes
- Drizzle with sour cream or crema, and sprinkle fresh cilantro and jalapeño slices.
4. Serve
- Serve warm with lime wedges on the side.
Tips & Variations
- Protein boost: Add grilled chicken, ground beef, or shrimp.
- Spicy twist: Mix hot sauce into the crema or add extra jalapeños.
- Vegan option: Use vegan cheese and dairy-free crema.
- Meal prep: Roast extra potatoes and store toppings separately for easy bowls during the week.
Storage
- Store leftovers in an airtight container for up to 3 days.
- Reheat potatoes in the oven or air fryer to keep them crispy.
Nutrition (per serving, approx.)
- Calories: 420
- Carbs: 55g
- Protein: 10g
- Fat: 18g
- Fiber: 10g
- Sugar: 5g
