Ingredients:

  • 2 lbs Yukon Gold potatoes, cubed into ½ inch pieces
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • ½ cup beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, sliced or mashed
  • ¼ cup Greek yogurt
  • 1 lime, cut into wedges

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed potatoes with avocado oil, garlic powder, smoked paprika, salt, and pepper on a sheet pan. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until edges are mahogany-colored.
  2. Heat olive oil in a skillet over medium-high heat. Sauté diced onion until translucent, then add ground beef and cook until browned.
  3. Stir in minced garlic and taco seasoning, cooking for 1 minute. Pour in beef broth to deglaze the pan, then stir in black beans and corn. Simmer for 5 minutes until liquid reduces to a thick glaze.
  4. Divide roasted potatoes evenly between four airtight containers. Spoon the beef and bean mixture over the potatoes.
  5. Sprinkle shredded cheese over the hot beef mixture. Top each bowl with shredded romaine lettuce, halved cherry tomatoes, avocado, and a dollop of Greek yogurt. Serve with lime wedges.