Name: Potato Taco Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 3 medium Yukon Gold potatoes, diced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1 cup cooked black beans (rinsed and drained if canned); 1/2 cup corn kernels (fresh, frozen, or canned); 1/2 cup cherry tomatoes, halved; 1/4 cup diced red onion; 1 avocado, sliced; 1/4 cup chopped cilantro; Juice of 1 lime; 1/2 cup plain dairy-free yogurt or sour cream; 1 chipotle pepper in adobo (or more to taste); 1 tablespoon lime juice; 1/2 teaspoon garlic powder; Salt to taste

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This Potato Taco Bowls recipe is a fresh and hearty twist on taco night. Instead of traditional taco shells or tortillas, I use crispy roasted Yukon Gold potatoes as the base, which adds a comforting, golden crunch. It’s a fully plant-based, gluten-free bowl that’s stacked with protein-packed black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and a bold chipotle sauce that ties everything together.

Potato Taco Bowls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 medium Yukon Gold potatoes, diced

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon garlic powder

Salt and pepper to taste

1 cup cooked black beans (rinsed and drained if canned)

½ cup corn kernels (fresh, frozen, or canned)

½ cup cherry tomatoes, halved

¼ cup diced red onion

1 avocado, sliced

¼ cup chopped cilantro

Juice of 1 lime

For the Chipotle Sauce:

½ cup plain dairy-free yogurt or sour cream

1 chipotle pepper in adobo (or more to taste)

1 tablespoon lime juice

½ teaspoon garlic powder

Salt to taste

Directions

Preheat the oven to 425°F (220°C).

In a large bowl, I toss the diced potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.

I spread them evenly on a baking sheet lined with parchment paper and roast for 25–30 minutes, flipping halfway through, until they’re golden and crispy on the edges.

While the potatoes roast, I prepare the chipotle sauce by blending all the sauce ingredients until smooth and creamy.

If I want a warm filling, I heat the black beans and corn in a skillet over medium heat for a few minutes.

Once the potatoes are ready, I divide them into bowls and top each one with the beans, corn, cherry tomatoes, red onion, avocado, and cilantro.

I drizzle everything with the chipotle sauce and finish with a squeeze of lime juice.

I serve immediately while the potatoes are still warm and crispy.

Servings and timing

This recipe makes 2 servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories per serving: 365 kcal

Variations

I sometimes swap the black beans for pinto beans or lentils for a different flavor and protein source.

To make it oil-free, I roast the potatoes without oil or use an air fryer for extra crispiness.

If I want extra crunch, I add shredded lettuce or purple cabbage on top.

For more heat, I include jalapeño slices or an extra chipotle pepper in the sauce.

When I crave something cheesy, I sprinkle in some dairy-free cheese or nutritional yeast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To keep the potatoes crispy, I reheat them in the oven or air fryer at 375°F (190°C) for about 10 minutes. I usually store the chipotle sauce separately and drizzle it on just before serving. Fresh toppings like avocado are best added right before eating.

FAQs

What kind of potatoes work best for this recipe?

I use Yukon Gold potatoes because they get nicely crispy while staying tender inside, but red potatoes or russets would also work well.

Can I make this recipe ahead of time?

Yes, I like to roast the potatoes and prep the toppings in advance, then assemble everything just before serving. It’s great for meal prep.

Is the chipotle sauce spicy?

It has a mild heat, but I can control the spice level by adjusting the number of chipotle peppers. One pepper gives it a smoky kick without being overwhelming.

Can I use a different sauce?

Absolutely! I’ve used salsa, tahini dressing, or even guacamole as an alternative. The bowl is very adaptable.

Is this recipe good for kids?

Yes, especially if I reduce or skip the chipotle in the sauce. Kids usually love the roasted potatoes and colorful toppings.

Conclusion

These Potato Taco Bowls are one of my favorite ways to enjoy a satisfying, healthy meal that doesn’t sacrifice flavor. The crispy potatoes make them comforting, the fresh toppings keep it light, and the chipotle sauce brings everything together. Whether I’m looking for a quick weeknight dinner or a fun twist on taco night, this bowl always hits the spot.

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Potato Taco Bowls

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Author: Cheryl
Total Time: 45 minutes
Yield: 2 servings
Diet: Vegan

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Description

These Potato Taco Bowls are a hearty, colorful twist on taco night, using crispy roasted Yukon Gold potatoes as the base. Topped with black beans, corn, cherry tomatoes, avocado, and a smoky chipotle sauce, this fully plant-based, gluten-free dish is perfect for a quick weeknight dinner or a fun, customizable meal.

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the diced potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
Spread the potatoes evenly on a baking sheet lined with parchment paper and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, blend all chipotle sauce ingredients until smooth and creamy.
If desired, heat the black beans and corn in a skillet over medium heat for a few minutes.
Divide the roasted potatoes into bowls and top with beans, corn, cherry tomatoes, red onion, avocado, and cilantro.
Drizzle with chipotle sauce and finish with a squeeze of lime juice.
Serve immediately while the potatoes are warm and crispy.