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A close-up of Loaded Southwest Potato Bowls featuring roasted potatoes, seasoned ground beef, corn, red peppers, avocado, cheese, and sour cream.

Loaded Southwest Potato Bowls

These southwest potato bowls are filled with crispy roasted potatoes, savory spiced beef, and colorful fresh toppings. Perfect for weeknight dinners or meal prep, they are vibrant, filling, and highly shareable on Pinterest.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex Mex
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

For the roasted potatoes
  • 2 pounds Yukon gold potatoes cut into half inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the seasoned beef
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the toppings
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper diced
  • 1/2 cup red onion chopped
  • 1 avocado sliced
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Baking sheet
  • Skillet
  • Saucepan

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Toss the diced potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
  3. Spread the potatoes in a single layer and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy.
  4. While the potatoes cook, heat olive oil in a large skillet over medium heat. Add ground beef and cook for 6 to 8 minutes, breaking it apart until browned.
  5. Season the beef with chili powder, cumin, onion powder, crushed red pepper flakes, salt, and black pepper. Cook for 2 to 3 more minutes until fully cooked and slightly crisp.
  6. Warm the black beans and corn in a small saucepan or microwave until heated through.
  7. Prepare the fresh toppings by dicing the bell pepper, chopping the onion, and slicing the avocado.
  8. Assemble bowls by adding roasted potatoes as the base, then topping with seasoned beef, black beans, corn, bell pepper, and red onion.
  9. Sprinkle cheese over the warm ingredients so it melts slightly, then add sour cream and avocado slices.
  10. Garnish with chopped cilantro and a squeeze of fresh lime juice. Ensure ground beef is cooked to an internal temperature of 160 degrees Fahrenheit for safe consumption.

Notes

For extra crisp potatoes, spread them out well on the pan and avoid overcrowding so they roast instead of steam.