Loaded Spiced Potato Beef Bowls
Crispy spiced potatoes loaded with a rich beef and tomato mix, melted mozzarella, and all the toppings, sour cream, spring onion, sriracha mayo. A proper bowl of comfort that holds up well through the week.
Let the potatoes roast until they’re genuinely golden and crisp at the edges, not just soft, since most of the flavour in this dish comes from that colour rather than the beef mix itself. Break the mince up finely as it sears too, so the garlic and spices coat every piece instead of clumping around a few bigger chunks.
Both components keep in the fridge for 4 days or the freezer for 3 months, stored separately. The melted mozzarella can turn a touch grainy once frozen and thawed, so stirring through some fresh cheese after reheating gives the best texture. Add the sour cream, spring onion and sriracha mayo fresh, right before eating.
Loaded Spiced Potato Beef Bowls
BEEF · DINNER · EASY
Crispy potatoes carry the whole dish
The potatoes do a lot of the work here. Roasted until properly golden and crisp at the edges, not just soft, they bring most of the flavour in the dish before the beef mix even gets involved.
Breaking the mince up finely as it sears means the garlic and cumin coat every piece evenly, instead of clumping around a few larger chunks and leaving the rest under-seasoned.
Sour cream, spring onion, sriracha mayo, load it up however you like. Kept fresh and added right before eating, the toppings stay exactly as good as they would on day one.
Loaded Spiced Potato Beef Bowls
Ingredients
Roasted Potatoes
- 1.2 kg All-Rounder Potatoes Diced
- 15 ml Olive Oil
- 4 g Onion Powder
- 4 g Garlic Powder
- 4 g Ground Cumin
- 4 g Sweet Paprika
- 1 g Dried Oregano
- 2 g Dried Chilli Flakes Optional
- Salt & Pepper To Taste
Beef Mix
- 5 ml Olive Oil
- 500 g Beef Mince 10% Fat
- 4 Garlic Cloves Minced
- 3 Spring Onions (Scallions) Sliced
- 8 g Ground Cumin
- 2 g Dried Italian Herbs
- 400 g Diced or Crushed Tomatoes
- 120 g Tomato Passata
- 120 g Mozzarella Cheese Grated
- Salt & Pepper
Garnish
- Sour Cream
- Spring Onion (Scallion) Sliced
- Sriracha Mayonnaise
Method
- Preheat the oven or air fryer to 190°C (375°F). If using an oven, line a baking tray with parchment paper.
- Place the potatoes into a mixing bowl, add the olive oil and all the seasonings, and mix to combine.
- Spread the seasoned potatoes onto the lined baking tray and bake for 25-30 minutes, or until soft and golden, mixing halfway through. Remove and let cool. If using an air fryer, cook for 18-22 minutes.
- Place a large high-rimmed pan over high heat, add the olive oil and beef mince, and sear for 6-7 minutes, breaking it apart as it cooks, until browned and cooked through to an internal temperature of at least 71°C (160°F).
- Add the garlic, white root spring onion, ground cumin, Italian herbs, and seasoning to taste. Mix to combine and cook for 1-1½ minutes.
- Add the crushed or diced tomatoes and tomato passata, mix well, reduce the heat to medium, and simmer for 12 minutes, stirring occasionally.
- Scatter the grated mozzarella over the top, allow it to melt, and remove from the heat.
- Evenly divide the potatoes into 5 x 750ml meal prep containers. Top with the beef mince mix and garnish with sour cream, green stem spring onion, and sriracha mayonnaise. Dig in.
Why roast the potatoes until crisp rather than just soft?⌄
The golden, crispy edges are where most of the flavour in this dish actually comes from, since the beef mix itself is fairly simple. Soft potatoes alone won't give you the same depth.
Can I use chicken mince instead of beef?⌄
Yes, it works well here. Just cook it through to 74°C (165°F) rather than the 71°C (160°F) target for beef.
Why does the mozzarella need to be added fresh after reheating from frozen?⌄
Melted cheese can turn slightly grainy once it's been frozen and thawed. Stirring through some fresh mozzarella after reheating gives you a better texture than relying on the frozen cheese alone.
Can I cook the potatoes in the air fryer instead of the oven?⌄
Yes, cook them at 190°C (375°F) for 18-22 minutes, in batches if they don't fit in a single layer. You'll get the same crispy result, just a little faster.
