Ingredients
Scale
- 4 large russet potatoes, peeled and cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 pound lean ground beef
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 ripe avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup salsa (mild, medium, or hot)
- 1/2 cup Greek yogurt or sour cream
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure every cube is well-coated with oil and spices.
- Spread the potatoes in a single layer on the prepared baking sheet. Do not crowd them, as they need space to get crispy.
- Roast the potatoes for 25 to 30 minutes, tossing them halfway through, until they are golden brown and tender inside.
- While the potatoes roast, place a large skillet over medium-high heat. Add the ground beef and cook until it is completely browned. Drain any excess fat from the pan.
- Add the black beans and corn to the skillet with the beef. Stir well and cook for another 3 to 5 minutes until everything is heated through. Season with a pinch of salt if needed.
- To assemble the bowls, place a generous portion of roasted potatoes in the bottom of four bowls.
- Top the potatoes with the beef, bean, and corn mixture.
- Sprinkle shredded cheese over the hot meat so it starts to melt.
- Finish each bowl with avocado slices, fresh cilantro, salsa, and a dollop of Greek yogurt.
- Serve immediately with lime wedges on the side to squeeze over the top for a bright, zesty finish.
- Cook Time: 40 minutes