A hearty, high‑protein meal prep I assemble with roasted, seasoned potatoes, taco‑spiced ground beef, fresh pico de gallo, and a creamy sriracha drizzle. I keep the components separate so I can reheat fast and eat well all week.

Loaded Potato Taco Bowl Meal Prep

Why You’ll Love This Recipe

I pack in serious flavor with simple pantry spices and a quick homemade pico.
I hit meal‑prep goals: the bowls portion easily into four lunches or dinners.
I customize endlessly—protein swaps, extra veggies, and sauce tweaks all work.
I get oven or air‑fryer options for the potatoes, so I can choose what’s convenient.
I keep it satisfying yet streamlined, perfect for busy weeks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Taco meat

1 lb lean ground beef
1/2 tsp Creole seasoning
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper
1 tbsp taco seasoning, or to taste
Salt and pepper, to taste

Potatoes

5–6 medium‑large potatoes (I like Yukon Gold, but any potato I have on hand works)
1 tbsp olive oil
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1 1/2 tsp paprika (I reach for smoked when I have it)

Pico de gallo (salsa fresca)

1 large tomato, diced
1 jalapeño, diced
1/2 red onion, diced
1/2 lime, juiced
Fresh cilantro, chopped
Salt and pepper, to taste

Sriracha mayo

1/2 cup mayonnaise
2 tbsp sriracha, or to taste
3/4 tsp lemon juice (about 1/4 tbsp)
1 tsp ground black pepper

directions

I roast the potatoes: I preheat the oven to 400°F (200°C). I wash and dice the potatoes into 1/2‑inch cubes, toss with olive oil, salt, oregano, garlic powder, and paprika, then spread on a sheet pan. I roast 30–35 minutes until golden with crisp edges. (Air‑fryer option: 400°F for 20–25 minutes, shaking halfway.)
I mix the pico: while the potatoes cook, I combine the diced tomato, jalapeño, and red onion with chopped cilantro, lime juice, and a pinch of salt and pepper. I let it sit so the flavors bloom.
I cook the taco meat: in a skillet over medium‑high, I brown the ground beef with the seasonings (including taco seasoning) for 8–10 minutes, breaking it up as it cooks. I add a little extra diced onion if I want more flavor and texture.
I stir together the sriracha mayo: I whisk mayo, sriracha, lemon juice, and black pepper until smooth. I transfer it to a squeeze bottle or zip‑top bag for easy drizzling and keep it chilled.
I assemble for meal prep: I divide the roasted potatoes among four containers, add the taco meat, spoon over fresh pico, and drizzle with sriracha mayo. I refrigerate until serving.

Servings and timing

Servings: 4 bowls
Prep time: 15 minutes
Cook time: 45 minutes (20–25 minutes if I air‑fry the potatoes)
Total time: about 1 hour

I typically see about 470 calories and 47 g protein per serving when I portion this into four bowls.

Variations

Protein swap: I switch the ground beef for ground turkey or chicken. For a plant‑based spin, I use crumbled tofu, lentils, or meatless crumbles.
Potato twist: I trade in sweet potatoes, baby potatoes, or a mix of russet and Yukon, adjusting cook time as needed.
Seasoning play: I add chili powder, smoked paprika, or a pinch of cayenne for heat; I skip the crushed red pepper when I want it mild.
Sauce makeover: I lighten the drizzle with half Greek yogurt and half mayo, or I use a plain Greek‑yogurt base for even more protein.
Add‑ins and toppings: I layer on shredded cheese, corn, avocado or guacamole, shredded lettuce, pickled jalapeños, or a squeeze of lime.

storage/reheating

Fridge: I store bowls up to 3–4 days. I keep pico and sauce separate until serving for the best texture.
Reheat: I warm potatoes and meat together in the microwave (60–90 seconds, stirring once) or in a skillet. I add pico and sauce after heating. I expect the potatoes to lose some crispness in the microwave, but the flavor stays great.
Freezer (optional): I freeze the cooked taco meat up to 2–3 months. I don’t usually freeze the pico or sauce. Potatoes aren’t at their best after freezing, but I can freeze them if I under‑roast slightly and expect a softer texture later.

FAQs

Can I make this vegetarian?

I do. I swap the beef for well‑seasoned lentils, tofu crumbles, or plant‑based ground, and I keep everything else the same.

How do I keep the potatoes crisp?

I give the diced potatoes a quick soak in cold water and dry them well before roasting, then I spread them out so they aren’t crowded. For reheating, I use a skillet or air fryer when I want extra crunch.

How spicy is it, and how do I adjust?

I keep it mild‑medium by sticking to crushed red pepper and sriracha. I go hotter with extra jalapeño in the pico or a little cayenne in the meat; I go milder by skipping the red pepper and using less sriracha.

What kind of potatoes work best?

I reach for Yukon Gold because they roast beautifully and stay creamy inside, but russet, red, or baby potatoes all work. I just cut them to a consistent size so they cook evenly.

Can I double this for a full week of lunches?

I can. I roast two trays of potatoes (switch racks halfway), brown a double batch of meat, and portion into eight containers. I store the extra four in the fridge for up to 4 days, or I freeze the cooked meat for later and roast fresh potatoes mid‑week.

Conclusion

I love how these loaded potato taco bowls bring together crispy‑edged potatoes, savory taco meat, bright pico, and a punchy drizzle—simple components I prep once and enjoy for days. When I want a customizable, satisfying meal prep, this is the bowl I build.