Loaded Fiesta Potato Bowl

Ingredients

• 4 medium russet potatoes, washed and scr믭
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup shredded cheese (cheddar or a Mexican blend)
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup spicy salsa (adjust to taste)
• 1/4 cup sliced jalapeños (optional)
• 1 ripe avocado (for dressing)
• 1/2 cup Greek yogurt (for dressing)
• 1 tablespoon lime juice (for dressing)
• Salt and pepper to taste (for dressing)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the russet potatoes into cubes, roughly 1-inch in size.
3. In a large bowl, toss the potato cubes with olive oil, garlic powder, chili powder, smoked paprika, salt, and pepper until well-coated.
4. Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until they are golden brown and tender.
5. In a blender or food processor, combine one ripe avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth and creamy.
6. Once the potatoes are roasted, remove them from the oven. In serving bowls, layer the roasted potatoes with black beans, corn, cherry tomatoes, diced avocado, and shredded cheese.
7. Drizzle the creamy avocado dressing over the top, followed by a spoonful of spicy salsa. Garnish with chopped cilantro and sliced jalapeños if desired.
8. Enjoy your Loaded Fiesta Potato Bowl while it's warm and fresh!