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  • Prep-time: / Ready In:
  • 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.

Potato Burrito Bowls with Salsa Fresca in a white bowl

By Darshana Thacker Wendel,

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
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7 Comments

Comments (7)

(4.57 from 7 votes)
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Megan2 months ago
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Very yummy, filling, and easy. Will make again.

Wzrfan3 months ago
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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!

Serena3 months ago
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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.

Brenda4 months ago
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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.

Joyce5 months ago
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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.

Joyce5 months ago
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I made tacos instead of the bowl.

Deborah Leader7 months ago
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Potatoes are good. Nice healthy bowl but needs something more than the salsa Fresca. Did not care too much for it.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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