Tex-Mex Potato Bowls

This Tex-Mex potato bowl is so filling, you wont miss the meat!  I enjoy this meal for breakfast, lunch or dinner and its absolutely delicious at any time of day. The chili infused olive oil drizzle is optional, but oh so good! I love making this the Wednesday after taco Tuesday since we generally have lots of extra Pico/Salsa in the fridge. The best part of this dish is it comes together in less than 35 minutes! 

Watch me make these Tex-Mex potato bowls HERE 

INGREDIENTS: 

• ​4-5 medium sized Yukon gold potatoes, diced 
• 2 Tbsp olive oil or oil of choice 
• 1 Tbsp adobo seasoning 
• 2 Tbsp taco everyday seasoning 
• Salt and pepper to taste 
• Pico de gallo 
• Sliced avocado 
• Chile infused olive oil- optional 

METHOD: 

1. Preheat oven to 375 degrees.
2. In a large bowl combine, diced potatoes, adobo, taco everyday seasoning and olive oil.  Mix well until spices and oil are evenly distributed. 
3. Spread the potatoes on in an even layer on a parchment lined baking sheet and bake for 20 minutes, or until potatoes are fork tender, tossing at the halfway mark to deter sticking.  
   
4.  Remove potatoes from oven and set aside to cool slightly before plating.
5. Place a desired amount of roasted potatoes at the bottom of a dish, top with sliced avocado, pico de gallo/salsa and drizzle with chili infused olive oil (optional).  Enjoy! 
   
6. Optional: Add a spoonful of sour cream and sprinkle with cheese.