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Loaded Spiced Potato Beef Bowls

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5 from 3 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 480kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
Let the potatoes roast until genuinely golden and crisp at the edges, not just soft — that extra colour is where most of the flavour in this dish comes from, since the beef mix itself is fairly simple.
Break the beef mince up finely as it sears so the garlic and spices coat every piece evenly, rather than clumping around a few larger chunks.
Add the mozzarella right at the end — pull it off the heat as soon as it's just melted if you want it to hold more texture, or leave it a little longer for a gooier finish.
Storage & Reheating
The beef mix and roasted potatoes will both keep in the fridge for up to 4 days, or in the freezer for up to 3 months, stored separately in airtight containers. The melted mozzarella can turn slightly grainy once frozen and thawed, so for the best texture, consider stirring through fresh cheese after reheating rather than freezing it in the sauce. Reheat both components together in the microwave or in a pan over medium heat until piping hot throughout, and add the sour cream, spring onion, and sriracha mayo fresh, just before serving.
Serving 480gCalories 480kcalCarbohydrates 41.7gProtein 33.8gFat 21gSaturated Fat 8.6gPolyunsaturated Fat 1.27gMonounsaturated Fat 8.19gTrans Fat 0.9gCholesterol 77.4mgSodium 447.5mgPotassium 1635.9mgFiber 8.6gSugar 5.4gVitamin A 231.73IUVitamin C 37.6mgCalcium 311.4mgIron 12mg