Spicy Potato Burrito Bowls (Easy & Meal-Prep Friendly)
Potatoes are often the love of a vegan’s life (like seriously, who doesn’t like potatoes?). In today’s Taco Bell-esque recipe, they are the star of the show.
Part of the inspiration for this recipe was a deal my local Shoprite had for potatoes–a three pound bag for just 99 cents! But even without that, I feel like you can usually find potatoes at a pretty inexpensive price.
In fact, the main trio of this recipe–rice, black beans and potatoes–are all vegan pantry staples that can often be found for dirt cheap.
Jazzed up with some decadent toppings, such as vegan sour cream, tortilla chips, salsa and guacamole, you’ll feel like you just went to Chipotle–except probably cheaper and maybe even more delicious.
The spicy potatoes are probably my favorite part of this dish, and they’re super easy to make. All you need is potatoes, taco seasoning and a little oil. Roast them to perfection, and they can be used in more than just this burrito bowl (I had them in a taco even–10/10 would recommend).
So gather your ingredients, and let’s get ready to make some meal prep-friendly goodness. The more toppings, the better!
Spicy Potato Burrito Bowls
Equipment
- Rimmed baking sheet
- Parchment paper see recipe notes
Ingredients
- 2 cups cooked rice of choice I used brown rice
- 2-3 small or medium potatoes
- 3 tbsp oil of choice I used olive oil
- 3 tbsp taco seasoning divided, 2 tbsp + 1 tbsp
- 1 15.5 ounce can of black beans only drained if you prefer, it's good either way
- salsa, guacamole, hot sauce, tortilla chips, vegan sour cream for serving
Instructions
- Preheat your oven to 400F. If you don't already have rice prepared (such as leftovers), you may wish to prepare your rice during preheating time. Also, line a rimmed baking sheet with parchment paper.
- Scrub and dry your potatoes, then dice them evenly. Transfer potatoes to parchment-lined baking sheet. Drizzle with oil and taco seasoning, then toss well to coat (using your hands is an effective way to do this).
- Spread potatoes in an even layer, then roast at 400F for 15 minutes. Toss, then roast another 10-15 minutes, until golden brown but not burnt. Remove from oven and set aside.
- While the potatoes cook (during the 10-15 minutes after their first toss), pour black beans into a small pot. If you're concerned about salt content you can drain the beans first, but not draining them means you'll end up with a nice sauce. Heat beans on medium low until warm, then stir in 1 tablespoon of taco seasoning.
- Spoon rice into two serving bowls, then top equally with beans and potatoes. Serve with salsa, guacamole, hot sauce, tortilla chips and vegan sour cream as desired. Enjoy!
Notes
- I have tried preparing the potatoes both with and without parchment paper. While you technically *could* get away without using parchment paper, I would definitely recommend that you use it. It is much easier to toss and remove your potatoes from the baking sheet this way.
- You can definitely drain the beans if you’re concerned about salt, but I would recommend not draining them. It’s a lot saucier and less dry if you don’t.
- If you have any leftover rice, this dish is a great way to use it up (even leftover Chinese food rice, if you’re struggling to find something to do with it).
Thanks so much for visiting my blog! If you like this recipe, you’re probably also gonna love this Spicy Hash Brown Taco Wrap. It has a lot of the same ingredients and, yes, is epically delicious.
If you like vegan-related content, you’ll probably also like my YouTube channel. I also post vlogs occasionally!
Until next time, peace 🙂