Ingredients
For the Roasted Potatoes
- 4 medium Russet potatoes, diced
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1/2 tsp Paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
For the Bowl Assembly
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Corn kernels (frozen or canned)
- 1 medium Red bell pepper, diced
- 1/2 cup Red onion, diced
- 1/2 cup Shredded cheese (cheddar or Mexican blend)
- 1/4 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Method
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the diced potatoes with olive oil, chili powder, paprika, garlic powder, and salt until they are evenly coated.
Roasting Potatoes
- Roast the potatoes for 25–30 minutes. Flip them halfway through until they are golden and crisp.
Assembling the Bowls
- While the potatoes are roasting, chop the bell pepper and onion. Warm the black beans and corn in a skillet over medium heat for about 3–4 minutes.
- Once everything is cooked, divide the roasted potatoes, black beans, corn, bell pepper, and onion into 4 meal prep containers.
- Top each bowl with shredded cheese and chopped cilantro. Add lime wedges on the side.
- Let the bowls cool completely before sealing them. You can store them in the fridge for up to 4 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 12gSugar: 3g
Notes
Ensure the potatoes are cut into even pieces for the best roasting results. Feel free to swap out the black beans for pinto beans or add cooked chicken for extra protein. Experiment with different spices based on your taste preference; cumin or taco seasoning works well too. If you want an extra crunch, consider adding tortilla chips on top before serving.
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