Roasted Potato Burrito Bowls
Roasted Potato Burrito Bowls- crispy roasted potatoes stand-in for rice in this satisfying Mexican-inspired dish. Each bowl has 21 grams of protein and 25% of the RDV of iron! (vegan, gluten-free + grain-free)
I almost didn’t share this recipe with you guys because it felt too…basic. It was just something I randomly threw together after trying to figure out what to do with some fingerling potatoes that I picked up at the farmers market.
Then I found myself making it and again, and finally realized that it might be worth posting after all. Because even if it’s basic, maybe it will inspire a few of you who are looking for a new way to eat your potatoes?
I don’t know about you but my all-time favorite way to eat potatoes is roasted. I just love how the skin gets nice and crispy as the inside becomes buttery soft. So that’s the first step of making these burrito bowls…get those taters roastin’!
After that, we cook up some mushrooms in a skillet with red onion, bell pepper, tomatoes, spinach and black beans tossed in a mixture of smoked paprika, chili powder and cumin. A whole lot of healthy goodness coated in a whole lot of tasty goodness.
Once the potatoes are done, you add them to a bowl with the black beans, some corn salsa (I love using this Chipotle Copycat recipe but you can also just use plain corn), avocado, and nacho cashew cream. I try to keep some of that nacho cashew cream in the fridge at all times because it’s so good drizzled on top of pretty much everything. It’s optional but highly recommended.
Per usual, I made a large batch of this recipe because I like to have leftovers to look forward to. The only caveat is that you have to store the potatoes separate from the black bean mixture otherwise they’ll get soggy. But trust me, using two containers in a small price to pay for a meal this good.
I hope you love it as much as we do!
Roasted Potato Burrito Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 30
Total Time: 45
- 2 lbs fingerling potatoes (or potato of choice, cut into 1-inch cubes)
- 1 small red onion, finely chopped
- 1 bell pepper, cored and finely chopped
- 8 ounces mushrooms, diced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pint cherry or grape tomatoes, halved
- 2 cups baby spinach
- 2 cups corn (I like to use this corn salsa)
- 2 avocados
- nacho cashew cream for serving (optional)
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat then arrange potatoes on top. Drizzle with high heat oil then bake in the oven for 30 minutes, until soft on the inside and crispy on the outside.
Meanwhile, warm a large skillet over medium heat. Add 1 tablespoon oil or water and the chopped red onion and bell pepper. Cook for a few minutes, until soft.
Add the mushrooms and cook for about 3 minutes. Sprinkle in the seasonings (chili powder to salt) and continue to cook for another 5 minutes, until mushrooms have reduced in size. Add the black beans and stir to combine.
Lastly, add the baby spinach and halved tomatoes. Cover with a lid and cook for about 5 minutes, until the spinach starts to wilt, stirring intermittently.
Serve cooked potatoes with black bean mixture, corn salsa, diced avocado, and nacho cashew cream. Enjoy!
Leftovers can be stored in separate containers (potatoes and black mixture should be kept separate to keep potatoes from getting mushy) for up to 3 days.
Click Here for Nutrition Facts
Nutrition Facts are for 1/4 of recipe (without cashew cream)
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Oh wow! Sarah!! I’m so glad you shared this recipe… it’s got so much goodness in it, and of course, those spicy Mexican inspired flavors I completely love! I say gimme all your basics because this is a fabulous recipe! I’m loving that ‘cheese’ sauce too – so smart! :D
Roasted fingerling potatoes are the best. I love the simpler recipes, keep ’em coming. This look so good, thanks for sharing!
Isn’t funny that the recipes we think are too basic might just be just what people are looking for? I for one am glad you posted this because I love roasted potatoes AND eating out of bowls. Your bowls always look so appetizing and this is making me want to run to the kitchen and make them tonight. I’m adding it to the meal plan!
I cannot believe you almost didn’t share this haha! Roasted potatoes are my favorite way to eat them too and I could eat burrito bowls every day! This is such a delicious combination and I can totally see how you have been making it all the time!
Yum, this is my kind of dinner. Looks so healthy and delicious! This recipe is not at all basic to me – and even if anyone does think that, I find that people like “basic” recipes :)
Thanks for sharing this! I usually have all these ingredients hand so I can’t wait to try it!
Thanks Michelle! I hope you enjoy them!
I often second guess posting my bowl recipes because I think they’re way too intuitive, but I get a lot of engagement on them. I think people just need quick meals they don’t need to think profound thoughts about, and often seeing a recipe like this is inspiration to cook at home versus do the drive-thru. I find they’re the recipes people make the most because they require so little time and energy. AND these roasted tater bowls look like gold to me!! I say bring on da booooooowlz!
I actually make a similar recipe to this ALL the time! Sometimes the simplest recipes are the BEST ones. Absolutely love this!
I love this recipe! Great way to cook from the pantry (potatoes, dried mushrooms, onions, and beans), freezer (TJ’s roasted corn kernels) and garden (cherry tomatoes and herbs, and kale in place of spinach).
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Hi I made this last night. I loved the idea of this dish – so heathy! It was wonderful, but….I can’t help wonder if it was just us but the amount of chili powder was waayyy too much! It overpowered the dish. I will definitely make it again but will start with just 1-1/2 tsp and work my way up. I cooked some quinoa to try to stretch out the strong chili powder flavor and then added loads of yogurt as a topping to cool it down also. Very good and healthy and easy too! Thank you!
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