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A delicious Schnelle Kartoffel Taco Bowl Meal Prep with seasoned potatoes, ground meat, cheese, guacamole, and salsa.

Schnelle Kartoffel Taco Bowl Meal Prep

This recipe offers a quick and healthy way to prepare delicious taco bowls for the week. It combines seasoned potatoes, savory ground beef, fresh guacamole, and salsa for a satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Oven Preheat 20 minutes
Total Time 1 hour 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Calories: 771
Ingredients Equipment Method Nutrition Notes

Ingredients
  

POTATOES
  • 700 g potatoes diced into 2 cm (¾ inch) cubes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
BEEF
  • 1 tbsp extra-virgin olive oil
  • 1/2 red onion finely chopped
  • 500 g minced (ground) beef regular or lean
  • 1 tbsp sweet paprika
  • 1 tbsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp tomato paste (concentrated puree)
  • 1/4 cup water
GUACAMOLE
  • 2 avocados mashed with a fork
  • 1/4 bunch coriander (cilantro) finely chopped
  • 1/4 red onion finely diced
  • 1 Juice of lime
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
SALSA
  • 2 tomatoes finely diced
  • 1/4 bunch coriander (cilantro) finely chopped
  • 1/4 red onion finely diced
  • 1 Juice of lime
  • 1/2 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
TO SERVE
  • 2 cups grated Mexican cheese blend
  • 1 Lime wedges optional

Equipment

  • Oven
  • Air Fryer
  • Baking tray
  • Frying pan
  • Mixing Bowls

Method
 

  1. Preheat your oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
  2. On a large baking tray lined with parchment paper, combine the diced potatoes, olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly. Spread the potatoes in a single layer, using two trays if necessary to avoid overcrowding.
  3. Bake for 40–45 minutes, or until crisp and golden. Turn the potatoes halfway through and swap tray positions if using two trays.
  4. Alternatively, preheat your air fryer to 200°C (400°F). Arrange potatoes in a single layer in the basket (cook in batches if needed). Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy.
  5. While the potatoes cook, prepare the beef. Heat 1 tbsp olive oil in a large frying pan over medium–high heat.
  6. Add the chopped red onion and cook for 1–2 minutes until softened.
  7. Add the minced beef and cook for 3–4 minutes, breaking it up with a spoon.
  8. Stir in the sweet paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds.
  9. Add the tomato paste and cook, stirring, for 1 minute until well combined.
  10. Pour in the water and simmer over low heat for 3–4 minutes until most of the liquid has evaporated.
  11. To make the guacamole, combine all guacamole ingredients in a medium bowl and stir. Cover and refrigerate until ready to serve.
  12. To make the salsa, combine all salsa ingredients in a medium bowl and stir. Cover and refrigerate until ready to serve.
  13. Assemble the bowls: Divide the cooked potatoes among four bowls. Top with the beef mixture, then sprinkle with cheese. Add dollops of guacamole and salsa. Serve with lime wedges on the side, if desired.
  14. For melted cheese, place the assembled bowls back in the 220°C (425°F) oven for 2–3 minutes until the cheese is melted. Use oven mitts to carefully remove the hot bowls.

Nutrition

Calories: 771kcalCarbohydrates: 52.6gProtein: 48.8gFat: 43.9gSaturated Fat: 12.5gCholesterol: 109.7mgSodium: 2024.2mgFiber: 15.2gSugar: 7.4g

Notes

Potatoes can be diced in advance and stored covered with water in an airtight container in the fridge for up to 2 days. Drain and pat dry before seasoning and roasting.
The beef mixture can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
Guacamole and salsa can be made 1 day in advance and stored in airtight containers in the fridge. For guacamole, press plastic wrap directly onto the surface to prevent browning.

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