Name: Potato Burrito Bowls with Salsa Fresca
Prep time: 20 min
Total time: 45 min
Ingredients: 1 large Yukon gold potato, cut into 16 wedges (12 oz.); 1 tablespoon taco seasoning; 1 medium tomato, chopped; 2 tablespoons finely chopped onion; 2 tablespoons lemon juice; 1 teaspoon ground cumin; ½ teaspoon garlic powder; Fresh cilantro, to taste; Crushed red pepper (optional); 2 cups shredded romaine lettuce; 1½ cups cooked black beans, warmed; 1½ cups cooked brown rice, warmed; 1 cup frozen corn, thawed

Prep-time: 20 minutes / Ready In: 45 minutes
Makes 2 bowls
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This hearty burrito bowl features a base of rice, beans, and crispy potato wedges seasoned with Southwest spices. An easy homemade salsa adds a refreshing kick, and you’re welcome to add some extra hot sauce if you like it spicy. Using just 11 simple pantry staples, this satisfying plant-based meal comes together in a flash!

Tip: Steaming potatoes before roasting them allows them to cook evenly and get crispy without burning.

By Darshana Thacker Wendel, Nov 30, 2021

Ingredients

1 large Yukon gold potato, cut into 16 wedges (12 oz.)
1 tablespoon taco seasoning
1 medium tomato, chopped
2 tablespoons finely chopped onion
2 tablespoons lemon juice
1 teaspoon ground cumin
½ teaspoon garlic powder
Fresh cilantro, to taste
Crushed red pepper (optional)
2 cups shredded romaine lettuce
1½ cups cooked black beans, warmed
1½ cups cooked brown rice, warmed
1 cup frozen corn, thawed

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper. Place potato wedges in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender.
Transfer potatoes to a bowl. Add taco seasoning; toss to coat. Spread wedges in an even layer on the prepared baking sheet. Bake about 20 minutes or until potatoes are crispy around the edges.
For the Salsa Fresca, combine tomato, onion, lemon juice, ground cumin, and garlic powder in a blender. Blend to a thick sauce. Add fresh cilantro. Season to taste with sea salt and crushed red pepper.
To assemble, divide the potatoes, romaine, beans, rice, and corn among bowls and drizzle with some of the Salsa Fresca. (If preparing bowls in advance, store the components separately and wait to assemble until just before serving.)

tags:

Mexican

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8 Comments

Comments (8)

(4.57 from 7 votes)

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Megan1 year ago

Very yummy, filling, and easy. Will make again.

Wzrfan1 year ago

This was really tasty! I mixed the rice and beans with the salsa fresco and nutritional yeast. Also added a dollop of guacamole. Will make again!

Serena2 years ago

Amazing idea for cheap meals here! My husband is stoked for fries in his lunch. Even comes with a healthier ketchup to dip the extras.

Brenda2 years ago

We added guacamole to the bowls, but still found them lacking. I’d add some salt to the potatoes and onions and cilantro to the bowl. That might perk it up to a four star.

Joyce2 years ago

Yum! I added smoke paprika and ground coriander in addition to the taco seasoning to my potatoes.
I popped three tacos (without the salsa Fresca & lettuce – add this after) at a time in my air fryer for two minutes for a slight crunch texture.

Joyce2 years ago

I made tacos instead of the bowl.

Deborah Leader2 years ago

Potatoes are good. Nice healthy bowl but needs something more than the salsa Fresca. Did not care too much for it.

Scott1 year ago

I thought so too so now here’s what I do.
I put the tomato and the onion under the broiler for a few minutes and lightly char them. It really brings a good flavor.
To keep it rustic, I put the charred tomato and onion in a mortal and pestle with the spices rather than a blender. This way I can keep some texture while some gets puréed and some remains chunky.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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