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Loaded Southwest Potato Bowls Recipe: Crispy & Flavorful Comfort
Youssef Hb

Loaded Southwest Potato Bowls

Crispy, spiced roasted potatoes layered with halal beef sausage, black beans, corn, and vibrant toppings like avocado, lime, and herbs. A customizable, family-friendly dish with bold Southwest flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: DINNER
Cuisine: Southwestern American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 4 large Russet potatoes
  • 2 tbsp olive oil
  • 1 cup drained black beans
  • 1 cup corn kernels
  • 1 halal beef sausage, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 avocado, diced
  • 1/2 cup cheddar cheese, grated
  • 2 tbsp sour cream
  • 1/4 cup jalapeños, sliced
  • 1 tbsp green onions, chopped
  • 1 tbsp cilantro, chopped
  • 1 lime, juiced
  • Paprika, chili powder, cumin, garlic powder, onion powder, salt, pepper

Method
 

  1. Preheat oven to 425°F.
  2. Dice potatoes into 1/2-inch cubes.
  3. Toss with olive oil, paprika (1 tsp), chili powder (1 tsp), cumin (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), salt (1/2 tsp), and pepper (1/4 tsp).
  4. Roast potatoes on baking sheet for 35-40 minutes, flipping halfway, until golden-crisp.
  5. Heat skillet over medium heat; cook sausage slices until golden and fat is rendered.
  6. Add black beans and corn; warm for 3-4 minutes.
  7. Assemble bowls by layering roasted potatoes, sautéed sausage-veggie mix, cherry tomatoes, fresh avocado, cheese, sour cream, jalapeños, green onions, and cilantro.
  8. Finish with a squeeze of lime juice.

Notes

Use a wire rack for extra crispiness
Parboil potatoes for 5 minutes before roasting
Substitute halal turkey sausage if preferred
Balance spice with additional sour cream and lime juice