High-Protein Potato Taco Bowls

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 45 minutes

Ingredientes

2 lb russet or Yukon gold potatoes (diced in small ½ inch even pieces (I leave the skin on, easy peasy!)

2 Tbsp. olive oil

1 tsp. garlic powder

1/2 tsp. paprika

Salt and pepper (to taste)

1 lb. ground beef

1 small white or yellow onion (finely chopped)

1 Tbsp. tomato paste

1 (1 oz.) packet taco seasoning (reserve 1 tsp. to the side for the dressing, if making)

3/4 cup beef bone broth

Toppings:

Guacamole

Pico de gallo

Sour cream

Pickled red onions

Shredded cheese (cheddar or Mexican cheese blend)

Dressing:

1/2 cup cottage cheese

1/4 cup canned Rotel tomatoes with green chiles

3 Tbsp. sour cream or Greek yogurt

Juice of 1 lime

1 Tbsp. olive oil

1-2 tsp. honey

1/2 tsp. taco seasoning

Salt (to taste)

Instruções

Season potatoes: Preheat oven to 425°F. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.

Roast the potatoes: Spread onto a baking sheet (you can toss directly on the baking sheet, or line with parchment, I wouldn’t use foil the potatoes tend to stick) and roast for ~30-35 minutes Start Timer, flipping halfway, until golden, tender, and crispy. (You can also air fry at 400°F for ~14 minutes Start Timer, tossing halfway through. Do not overcrowd the air fryer; work in batches if needed. Also, you can make this recipe with my air fryer sweet potatoes!

Sauté the onion: Meanwhile, in a large skillet over medium heat, add a little olive oil and cook the onion until softened, about 3-4 minutes Start Timer.

Cook the beef: Add ground beef and cook until browned and fully cooked, breaking it up into small pieces as it cooks.

Add seasonings: Stir in tomato paste and cook for 1 minute Start Timer. Add taco seasoning and beef bone broth. Cook for another 5-7 minutes Start Timer until meat is saucey, adding a splash more bone broth if needed to moisten meat.

Make the dressing (optional): Add all dressing ingredients to a blender or food processor. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed. If too thick, add in a little bit of the juice from the rotel tomato can to thin out. If you don’t want to make the dressing, adding in your favorite salsa or pico is the perfect potato bowl topper.

Assemble the bowls: Add a layer of crispy potatoes to each bowl. Top with taco beef and then cheese on top. You can microwave the bowls briefly so the cheese melts over everything if desired.

Add toppings + serve: Finish with toppings of choice and a drizzle of the cottage cheese taco dressing (or your favorite hot sauce), and enjoy.

Informação Nutricional

• Tamanho da Dose: 1 bowl
• Calorias: 647 kcal
• Gordura Total: 37 g
• Gordura Saturada: 12 g
• Gordura Insaturada: 21 g
• Gordura Trans: 1 g
• Colesterol: 92 mg
• Sódio: 293 mg
• Carboidratos Totais: 49 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 6 g
• Proteína: 30 g