Description
A gluten-free taco bowl using crispy roasted russet potatoes as a base, paired with seasoned lean ground meat, fresh veggies, and healthy fats. Perfect for fitness enthusiasts and families seeking a high-protein, macro-friendly meal.
Ingredients
2 pounds russet potatoes, diced
3 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt and black pepper
1 pound lean ground beef or turkey
2 tablespoons gluten-free taco seasoning
1 cup tomato sauce
1/4 cup water
Toppings: 1 cup shredded lettuce, 1 avocado (diced), 1 cup diced tomatoes, 1/2 cup jalapeños (sliced), lime wedges, fresh cilantro
Instructions
Preheat oven to 400°F (200°C)
Toss diced potatoes with 2 tablespoons olive oil, paprika, garlic powder, and 1/2 teaspoon salt
Spread on a baking sheet and roast for 30-35 minutes until crispy
In a skillet, cook meat over medium heat until browned
Add taco seasoning, tomato sauce, remaining 1 tablespoon oil, and water
Simmer 10 minutes to thicken
Assemble bowls with roasted potatoes, meat mixture, and toppings
Notes
Sweet potatoes can replace russets for higher fiber
Use avocado oil for roasting at higher temps
Skip meat for vegetarian version using black beans
Cilantro can be substituted with parsley
Store leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Main dish
- Method: Roasting and Stovetop
- Cuisine: Mexican-American