High Protein Loaded Taco Potato Bowls

Ingredients

• 800 g Potatoes (peeled and diced; Carisma potatoes recommended)
• 1 tbsp Olive oil (for drizzling on potatoes)
• 1 tsp Salt (for potatoes)
• 1 tsp Garlic powder (for potatoes)
• 1 tsp Oregano (for potatoes)
• 1.5 tsp Smoked paprika (for potatoes)
• 800 g Extra lean beef mince
• 35 g Tomato paste
• 1 tsp Salt (for taco seasoning)
• 1 tsp Black pepper (for taco seasoning)
• 0.5 tsp Cumin (for taco seasoning)
• 1 tsp Smoked paprika (for taco seasoning)
• 1 tsp Oregano (for taco seasoning)
• 1 tsp Onion powder (part of onion & garlic powder mix)
• 1 tsp Garlic powder (part of onion & garlic powder mix)
• 1 tsp Chilli powder
• 0.5 tsp Chilli flakes
• 1 Tomato (diced)
• 1 Jalapeño (diced)
• 0.5 Red onion (diced)
• 0.5 Lime juice (juice of half a lime)
• Cilantro (chopped, to taste)
• 120 g Sriracha Mayonnaise (30g per serving; Flying Goose brand recommended)
• Sour cream (optional topping)
• Guacamole (optional topping)

Steps

1. 1

   Preheat your air fryer or oven. Peel and dice 800g of potatoes into small, even cubes.

2. 2

   Place the diced potatoes in a bowl, drizzle with a bit of olive oil, and add 1 tsp salt, 1 tsp garlic powder, 1 tsp oregano, and 1.5 tsp smoked paprika. Mix thoroughly until the potatoes are evenly coated.

3. 3

   Air fry or oven bake the potatoes until they are crispy and golden brown. (Note: The creator suggests checking settings on screen, typically 200°C/400°F for 20-25 minutes in an air fryer, shaking halfway).

4. 4

   Prepare the fresh salsa by combining the diced tomato, diced jalapeño, diced half red onion, lime juice, and chopped cilantro in a small bowl. Season with a pinch of salt and pepper, mix well, and set aside.

5. 5

   Heat a large pan over high heat. Add the 800g of extra lean beef mince and cook, breaking it up with a spatula, until it begins to brown.

6. 6

   Once the beef has some color, add the taco seasoning: 1 tsp salt, 1 tsp black pepper, 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chilli powder, and 1/2 tsp chilli flakes.

7. 7

   Add 35g of tomato paste to the beef. Mix well to incorporate the spices and paste. If the beef appears too dry, add a small splash of water or beef stock.

8. 8

   Continue cooking the beef until it is fully cooked through and the flavors have melded.

9. 9

   To assemble, divide the crispy potatoes equally into 4 bowls or meal prep containers. Top each with an equal portion of the taco beef.

10. 10

    Drizzle 30g of sriracha mayonnaise over each bowl. Top with the fresh salsa and optional sour cream or guacamole if desired.

Notes

Meal Prep Tip: Store the fresh salsa and sriracha mayo separately from the beef and potatoes. Reheat the beef and potatoes first, then add the fresh ingredients. If you don't have all the individual spices, you can substitute the taco seasoning section with a store-bought pre-packaged taco seasoning mix.

Nutrition per serving

• main
• high-protein
• low-calorie
• meal-prep
• taco bowl
• beef
• potatoes
• healthy