Description
These Loaded Southwest Potato Bowls are a hearty and flavorful one-pot meal combining crispy roasted potatoes, smoky spices, and fresh toppings. Perfect for weeknights or gatherings, this versatile recipe offers bold Southwest flavors with minimal effort.
Ingredients
4 large Russet potatoes, diced into 1-inch cubes
1 cup black beans, drained and rinsed
1 cup Cheddar cheese, shredded
1 medium avocado, diced
1 lb beef sausage, sliced
1 cup corn kernels
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 425°F (218°C)
Spread diced potatoes on a baking sheet
Drizzle olive oil over the potatoes
Sprinkle smoked paprika, chili powder, cumin, salt, and pepper over the potatoes
Toss until the spices coat the potatoes evenly
Roast for 35–40 minutes, flipping halfway, until golden and crispy
Heat a skillet over medium-high heat
Add sliced beef sausage and cook until browned and slightly crisp
Transfer excess fat from the skillet
Add black beans, corn, and cherry tomatoes to the skillet
Stir for 3–5 minutes until warm and slightly charred
Remove from heat and set aside
Divide the roasted potatoes among four bowls
Top with warm sausage and veggie mixture
Sprinkle shredded Cheddar cheese over the top
Add diced avocado or guacamole for a fresh finish
Notes
Reserve excess fat from the skillet to roast the potatoes for extra flavor (optional)
Substitute canned pinto beans for black beans if black beans are unavailable
Use vegan cheese and plant-based sausage for a vegan option
Customize with toppings like extra jalapeño, cilantro, or lime juice
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Roasting and Sautéing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg