Ingredients
Equipment
Method
- Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced for at least 20 minutes. If using an air fryer, preheat it to 200°C (400°F).
- For oven-baking: Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper on a baking tray lined with parchment paper. Spread them in a single layer. Bake for 40–45 minutes, turning halfway through, until crisp and golden. If using two trays, swap them halfway through.
- For air frying: Arrange potatoes in a single layer in the air fryer basket (cook in batches if needed). Air fry for 20–25 minutes, shaking the basket halfway through, until golden and crispy.
- While potatoes cook, prepare the beef. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add the chopped red onion and cook for 1–2 minutes until softened.
- Add the minced beef and cook for 3–4 minutes, breaking it up. Stir in paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds.
- Add the tomato paste and cook for 1 minute, stirring. Add the water and simmer over low heat for 3–4 minutes until most of the liquid has evaporated.
- Make the guacamole: Combine mashed avocados, chopped coriander, diced red onion, lime juice, salt, and pepper in a bowl. Stir to combine and refrigerate.
- Make the salsa: Combine diced tomatoes, chopped coriander, diced red onion, lime juice, salt, and pepper in a bowl. Stir to combine and refrigerate.
- Assemble the bowls: Divide the cooked potatoes among four bowls. Top with the beef mixture, then sprinkle with cheese. Add dollops of guacamole and salsa. Serve with lime wedges if desired.
- Optional: For melted cheese, place the assembled bowls back in the 220°C (425°F) oven for 2–3 minutes until the cheese is melted. Use oven mitts to carefully remove them.
Nutrition
Notes
You can prepare the potatoes in advance by dicing them and storing them covered in water in the fridge for up to 2 days. Drain and pat dry before seasoning and roasting. The beef mixture can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Guacamole and salsa can be made 1 day in advance and stored in airtight containers. Press plastic wrap directly onto the surface of the guacamole to prevent browning.