Enjoy crispy potatoes seasoned with taco spices, served with fresh salsa and creamy nacho cheese sauce, and topped with cilantro and optional hot peppers in this scrumptious burrito bowl! It’s the perfect choice for anyone wanting to eat fat-free or low fat for their healing, while not having to give up flavor and satisfaction. You can serve this recipe grain-free by making the base potatoes or serving with some cauliflower rice. If you enjoy grains or want to offer an even heartier meal to family or friends, you can pair it with some brown rice.
Roasted Potato Burrito Bowl
Taco seasoned potato cubes:
Nacho cheese sauce:
To make the taco seasoned potato cubes, preheat oven to 400F/200C and line a large baking tray with parchment paper. Steam the potato cubes for 10-15 minutes, until almost tender. Remove and place in a bowl. Add the spices and sea salt and toss until evenly coated. Spread the potatoes evenly onto the baking tray and bake for 20-25 minutes, stirring half way, until browned and crispy.
To make the cheese sauce, steam the diced potatoes and carrot over boiling water for 10-12 minutes or until tender. Place in a blender together with the lime juice, onion powder, garlic powder, and paprika. Blend until smooth.
To make the salsa, combine all the ingredients in a medium-sized bowl and mix well. Set aside.
Divide the seasoned potato cubes, salsa, cilantro, hot peppers, and nacho cheese sauce between serving bowls. Serve immediately.
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Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Main Dishes, Baking, Bowls, Potato Recipes, International, Mexican, Kid Friendly
This item posted: 06-Jul-2022
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