Description
A quick, nutritious meal featuring seasoned potatoes and customizable toppings, perfect for meal prep.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and diced into ½-inch cubes
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- ½ cup vegetable broth (or water)
- 4 cups cooked rice (brown or white)
- 2 cups shredded lettuce (iceberg, romaine, or mixed greens)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1 cup cherry tomatoes, halved
- ½ cup sour cream (or Greek yogurt)
- ½ cup salsa (your favorite kind)
- 2 avocados, diced
- Optional Toppings: Pickled onions, cilantro, jalapeños
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Mix in diced red and green bell peppers. Cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add diced potatoes to the skillet. Mix well with the onions, garlic, and bell peppers. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper. Pour this spice mixture over the potatoes and stir until well-coated.
- Pour in vegetable broth (or water). Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally, adding more broth or water if it becomes too dry.
- Taste and adjust the seasonings as needed. If there’s too much liquid, remove the lid and cook for a few more minutes.
- Cook your rice according to the package instructions.
- In each bowl, start with a base of cooked rice. Add a generous portion of potato filling, followed by shredded lettuce, cheese, halved cherry tomatoes, sour cream, salsa, and diced avocado.
- Add optional toppings like pickled onions, cilantro, or jalapeños.
- Serve immediately or store in meal prep containers, keeping sour cream and salsa separate to avoid soggy lettuce.
Notes
You can easily double the recipe for larger groups. For a vegan option, use plant-based cheese and yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg