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–+ servings
A delicious Loaded Potato Taco Bowl filled with seasoned potatoes, ground beef, pico de gallo, shredded cheese, and guacamole.

Loaded Potato Taco Bowl

This recipe offers a low-carb twist on a classic taco bowl, perfect for health-conscious individuals and food enthusiasts seeking a satisfying and flavorful ketogenic meal. It transforms comfort food into a delicious, performance-enhancing dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican-inspired
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 700 g potatoes diced into 2 cm (¾ inch) cubes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
For the Beef
  • 1 tbsp extra-virgin olive oil
  • 1/2 medium red onion finely chopped
  • 500 g minced beef regular or lean
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp tomato paste
  • 1/4 cup water (60 ml)
For the Guacamole
  • 2 avocados mashed with a fork
  • 1/4 bunch coriander finely chopped
  • 1/4 medium red onion finely diced
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
For the Salsa
  • 2 tomatoes finely diced
  • 1/4 bunch coriander finely chopped
  • 1/4 medium red onion finely diced
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
To Serve
  • 2 cups grated Mexican cheese blend (250 g)

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls

Method
 

  1. Preheat your oven to 200°C (400°F). Toss the diced potatoes with 2 tbsp olive oil, paprika, garlic powder, salt, and pepper on a baking sheet. Spread them in a single layer.
  2. Roast the potatoes for 25-30 minutes, or until tender and slightly browned. While the potatoes roast, prepare the beef.
  3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped red onion and cook until softened, about 3-4 minutes. Add the minced beef and cook, breaking it up with a spoon, until browned.
  4. Stir in the paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 1 minute until fragrant. Add the tomato paste and water, stirring to combine. Simmer for 5-10 minutes, allowing the sauce to thicken.
  5. Prepare the guacamole by mashing the avocados in a bowl. Stir in the chopped coriander, diced red onion, lime juice, salt, and pepper.
  6. Prepare the salsa by combining the diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper in a bowl.
  7. To assemble the bowls, divide the roasted potatoes among four bowls. Top with the seasoned beef mixture. Add a generous dollop of guacamole and salsa.
  8. Sprinkle with grated cheese and serve with lime wedges, if desired. Let the bowls rest for 10 minutes before serving to allow flavors to meld.

Nutrition

Calories: 650kcalCarbohydrates: 40gProtein: 35gFat: 40gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 8gVitamin A: 30IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

This recipe is designed to be keto-friendly by using potatoes in moderation and focusing on healthy fats and protein. You can adjust the spice levels to your preference. For a quicker meal, you can prepare the beef and guacamole ahead of time.

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