If you’re looking for a delicious and nutritious meal, this Healthy Lunch Meal Prep for Loaded Potato Taco Bowl is just what you need! I remember one Saturday when my son, Jake, wanted to help in the kitchen. We ended up making these loaded bowls together, and he couldn’t stop raving about how tasty they were. It’s a fun way to get the family involved while prepping healthy meals for the week.
Table of Contents
Why You’ll Love It
- It’s packed with protein and flavor.
- Perfect for busy workdays and easy to customize.
- Kids love it, and adults do too!
Pure Comfort
These bowls are pure comfort food. The creamy potatoes combined with spicy taco flavors create a satisfying dish that warms your heart and fills your belly. Plus, they look great in meal prep containers, making your fridge feel like a feast.
What You Need
- 2 2 large russet potatoes – peeled and diced
- 1 1 lb ground turkey or beef – or use plant-based meat for a vegetarian option
- 1 1 packet taco seasoning – or homemade seasoning mix
- 1 1 cup black beans – canned and rinsed
- 1 1 cup corn – frozen or canned
- 1 1 cup cherry tomatoes – halved
- 1 1 avocado – sliced
- 8 oz 1 cup shredded cheese – cheddar or your favorite
- 1/4 cup 1/4 cup sour cream – or Greek yogurt for a healthier twist
- to taste Fresh cilantro – for garnish
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: easy | Make-Ahead: Yes, these bowls can be made up to 4 days in advance.
Steps to Make It
- Start by preheating your oven to 400°F. This will help the potatoes roast perfectly, giving them a nice golden color and crispy edges.
- While the oven heats up, peel and dice the russet potatoes into small cubes. Spread them out on a baking sheet, drizzle with olive oil, and sprinkle with salt. Toss them to coat evenly and roast for about 25 minutes until they’re fork-tender and lightly browned.
- In a large skillet over medium heat, add the ground turkey or beef. Cook it until browned, breaking it apart with a spatula. The meat should be no longer pink, which takes about 5-7 minutes. This step fills your kitchen with a mouthwatering aroma.
- Once the meat is cooked, stir in the taco seasoning and a splash of water. Let it simmer for a few minutes until the flavors meld together. You’ll know it’s ready when the mixture is thick and fragrant.
- Next, add the black beans and corn to the skillet. Stir everything together and cook for another 3-5 minutes until heated through. This adds a nice texture and boosts the protein content.
- Now it’s time to assemble your bowls! Start with a base of roasted potatoes, then layer on the taco meat mixture. Top with cherry tomatoes, avocado slices, and a sprinkle of cheese. Finish with a dollop of sour cream and a sprinkle of fresh cilantro. It should look colorful and inviting!
- If you’re meal prepping, divide the ingredients into meal prep containers. These bowls can be stored in the fridge for up to 4 days. Just reheat in the microwave when you’re ready to eat.
Make It Perfect
- Feel free to add more veggies like bell peppers or zucchini for extra nutrition.
- For a spicy kick, add jalapeños or a dash of hot sauce.
- You can swap the ground turkey for shredded chicken or even tofu for a vegetarian option.
Mix It Up
- Try using sweet potatoes instead of russet for a different flavor.
- Make it a burrito bowl by adding rice or quinoa as the base.
Perfect Partners
- Serve with a side of tortilla chips and salsa.
- Pair with a refreshing salad for a complete meal.
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FAQs
Can I make this ahead of time?
Absolutely! These bowls can be prepared up to 4 days in advance.
How do I store leftovers?
Store leftovers in airtight containers in the fridge for up to 4 days.
Can I freeze these bowls?
Yes, they freeze well! Just make sure to leave out the avocado until you’re ready to eat.
What can I substitute for ground turkey?
You can use ground beef, chicken, or a plant-based meat alternative.
What if I don’t have taco seasoning?
You can make your own with chili powder, cumin, garlic powder, and paprika.
Conclusion
These Healthy Lunch Meal Prep for Loaded Potato Taco Bowls are not just easy to make; they’re also delicious and satisfying. With a bit of prep, you can enjoy healthy high protein meals throughout the week. Give them a try, and I bet your family will love them just like Jake did!
Healthy Lunch Meal Prep for Loaded Potato Taco Bowl
Equipment
- Oven
- Baking Sheet
- Skillet
Ingredients
Ingredients
- 2 large russet potatoes peeled and diced
- 1 lb ground turkey or beef or use plant-based meat for a vegetarian option
- 1 packet taco seasoning or homemade seasoning mix
- 1 cup black beans canned and rinsed
- 1 cup corn frozen or canned
- 1 cup cherry tomatoes halved
- 1 large avocado sliced
- 8 oz shredded cheese cheddar or your favorite
- 1/4 cup sour cream or Greek yogurt for a healthier twist
- to taste Fresh cilantro for garnish
Instructions
- Start by preheating your oven to 400°F. This will help the potatoes roast perfectly, giving them a nice golden color and crispy edges.
- While the oven heats up, peel and dice the russet potatoes into small cubes. Spread them out on a baking sheet, drizzle with olive oil, and sprinkle with salt. Toss them to coat evenly and roast for about 25 minutes until they’re fork-tender and lightly browned.
- In a large skillet over medium heat, add the ground turkey or beef. Cook it until browned, breaking it apart with a spatula. The meat should be no longer pink, which takes about 5-7 minutes.
- Once the meat is cooked, stir in the taco seasoning and a splash of water. Let it simmer for a few minutes until the flavors meld together.
- Next, add the black beans and corn to the skillet. Stir everything together and cook for another 3-5 minutes until heated through.
- Now it’s time to assemble your bowls! Start with a base of roasted potatoes, then layer on the taco meat mixture. Top with cherry tomatoes, avocado slices, and a sprinkle of cheese. Finish with a dollop of sour cream and a sprinkle of fresh cilantro.
- If you’re meal prepping, divide the ingredients into meal prep containers. These bowls can be stored in the fridge for up to 4 days. Just reheat in the microwave when you’re ready to eat.