Description
A comforting and flavorful bowl that combines crispy roasted potatoes with taco-inspired vegetables, melted cheese, and fresh toppings.
Ingredients
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900 g (2 lb) russet or Yukon gold potatoes, diced
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1 tablespoon olive oil
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1 medium onion, chopped
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1 red bell pepper, diced
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1 green bell pepper, diced
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240 g (1 cup) cooked black beans
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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200 g (2 cups) shredded cheddar cheese
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100 g (1 cup) shredded mozzarella cheese
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120 g (1/2 cup) sour cream
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60 g (1/4 cup) plain yogurt
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1 tablespoon lime juice
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1 small tomato, diced
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2 green onions, sliced
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2 tablespoons fresh cilantro, chopped
Instructions
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Preheat oven to 220°C (425°F). Toss potatoes with olive oil, salt, pepper, paprika, cumin, and garlic powder. Roast for 35–40 minutes until crispy.
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Heat olive oil in a skillet. Sauté onion for 3–4 minutes, then add bell peppers and cook until tender. Stir in black beans and spices.
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Mix sour cream, yogurt, and lime juice until smooth.
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Assemble bowls with roasted potatoes, vegetable mixture, and cheese.
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Broil briefly until cheese melts. Top with tomato, green onions, cilantro, and sauce.
Notes
This recipe is easy to customize with extra vegetables or adjusted spice levels. For best results, assemble just before serving to maintain texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes