Ingredients
Scale
- 4 large potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- 1 cup diced tomatoes
- 1 ripe avocado, sliced
- 1/2 cup sour cream
- Fresh cilantro, chopped
Instructions
- Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes until crispy and golden brown, flipping halfway through.
- Assemble bowls with roasted potatoes topped with cheese, tomatoes, avocado slices, sour cream, and cilantro.
- Serve immediately, optionally with additional hot sauce or lime wedges.
Notes
- You can add cooked ground meat or beans for extra protein.
- Serve with a side of salsa or jalapeños for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting, Assembly
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg
