Macro Friendly Meal Prep Lunch with Loaded Taco Potato Bowls
High-protein, budget-friendly loaded potato taco bowls packed with seasoned meat, beans, corn, and a creamy avocado-lime sauce. Ideal for weekly lunch meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls 1x
Ingredients
Scale
- 3–4 medium Yukon gold potatoes, diced
- 1 lb ground beef or turkey
- 1 tbsp olive oil
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen, canned, or fresh)
- 2–3 tbsp taco seasoning
- 1 ripe avocado
- 1/3 cup plain Greek yogurt
- Juice of 1 lime
- 1 garlic clove
- Salt and pepper to taste
- Toppings: diced tomato, chopped lettuce, red onion, shredded cheese, cilantro
Instructions
- Preheat oven to 425°F. Toss diced potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until crispy.
- Cook ground meat in a skillet until browned. Add taco seasoning and 1/4 cup water. Simmer 2–3 minutes.
- Warm beans and corn.
- Blend avocado, yogurt, lime juice, garlic, and salt into a creamy sauce.
- Assemble bowls with potatoes, meat, beans, corn, and toppings. Drizzle with sauce.
- Store in airtight containers and refrigerate.
Notes
Keep sauce separate if prepping ahead. Use sweet potatoes or vegetarian alternatives as desired.