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Potato Burrito Bowl Recipe
This potato burrito bowl recipe offers the perfect mix of healthy and comfort food in a way that’s incredibly easy to make for even the most inexperienced cooks. Simple, easy and delicious.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 612 kcal
Ingredients
Potatoes
- 2 medium to large baking potatoes cubed
- 1 TSP olive oil
- ½ TSP ground cumin
- Pinch of chilli powder
- ½ TSP smoked paprika
- Pinch of salt
Beans
- 2 cloves garlic roughly chopped
- ½ onion thinly sliced
- 1 can black beans drained and rinsed
- ½ tbsp hot paprika
- 1 tbsp salsa
Salsa to serve
- Guac and chips optional
- 2 gluten free tortillas
- 1 avocado
- Juice of 1 lime
- Chilli flakes to taste
Instructions
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Preheat oven to 190°c. Place the TSP of olive oil on a baking tray and leave that on the oven while it heats up.
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In a medium sized mixing bowl, toss the cubed potatoes in the salt and spices from the potatoes subheading. Once the oven is up to temperature, remove the baking tray and evenly spread the potatoes across it. Lightly toss to cover the potatoes in some oil. Cook on the middle shelf for 35-40 minutes until cooked and crispy around the edges.
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While the potatoes are cooking, cut your tortillas roughly into the shape of tortilla chips. Approximately 10 minutes before the potatoes are due to be ready, place the cut tortillas on a baking tray, lightly drizzle with salt and olive oil and bake on the shelf below the potatoes for 7-8 minutes until crisp.
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Add all of your guacamole ingredients to a small bowl/ dish and mash your ripe avocado with a fork to combine.
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While the potatoes and chips are finishing off, place a medium non-stick frying pan on low heat. Once hot, add the sliced onion. Cook for 2-3 minutes, then add the garlic and paprika. Cook for a further minute then stir in the black beans. Stir thoroughly to combine and cook for a further 4-5 minutes until the beans are hot. Stir in the tbsp of salsa before removing from the heat.
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Once everything is ready, assemble the bowl. My personal preference is the potatoes and half of the chips as a base, then add the bean mix, place the remaining tortilla chips around the edge of the bowl, then top with guacamole and remaining salsa.