Loaded Fiesta Potato Bowls Recipe
Loaded Fiesta Potato Bowls are a vibrant, flavorful dish combining crispy roasted spiced potatoes with warm black beans, sweet corn, fresh cherry tomatoes, creamy avocado, and melted shredded cheese. Finished with tangy sour cream, fresh cilantro, and lime wedges, this recipe makes a satisfying vegetarian meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 4 medium Russet Potatoes, peeled and diced
- 2 tablespoons Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Toppings
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 cup Corn (frozen or canned)
- 1 cup Cherry Tomatoes, halved
- 1 Avocado, diced
- 1 cup Shredded Cheese (cheddar or Mexican blend)
- Sour Cream, for serving
- Fresh Cilantro, for garnish
- Lime Wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Prepare the Potatoes: In a large bowl, toss the peeled and diced potatoes with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Roast the Potatoes: Spread the seasoned potatoes in a single layer on the lined baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the potatoes are crispy on the outside and golden brown.
- Prepare the Toppings: While the potatoes roast, warm the black beans and corn in a saucepan over medium heat until heated through. Chop the cherry tomatoes and dice the avocado, setting them aside for assembly.
- Assemble the Bowls: Divide the roasted potatoes evenly between serving bowls. Top each bowl with warm black beans, corn, halved cherry tomatoes, diced avocado, and shredded cheese.
- Serve: Finish each bowl by adding a dollop of sour cream, a sprinkle of fresh cilantro, and lime wedges on the side to squeeze over for extra zest.
Notes
- For a spicier version, add a pinch of cayenne pepper to the potato seasoning.
- You can substitute Russet potatoes with Yukon Gold potatoes for a creamier texture.
- Use vegan cheese and sour cream to make this recipe vegan-friendly.
- To save time, use frozen pre-diced potatoes if available.
- Serve with a side of tortilla chips or a fresh green salad for a complete meal.
Keywords: Loaded Potato Bowls, Roasted Potatoes, Vegetarian Mexican Bowls, Fiesta Potatoes, Black Beans and Corn Bowl
Find it online: https://foodbylina.com/loaded-fiesta-potato-bowls-recipe/
