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American

Roasted Potato and Bean Bowls

Potato cubes roast until the edges brown, then toss with beans, cumin, and salsa. It is a vegetarian bowl with crunch and heat from the oven, not a stew.

Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Difficulty
Easy
Jump to recipe
Roasted potato cubes and beans with salsa.

Why you’ll love it

  • The oven browns the potatoes.
  • Beans make it dinner.
  • Salsa is the sauce.
  • It is vegetarian without tasting bare.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

Rough grocery estimate for the full recipe: about $6–9 at a typical US supermarket. Prices vary by store, region, and season.

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Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Heat the oven to 425°F.

  2. 2

    Toss the potatoes with the oil, salt, cumin, and chili powder.

  3. 3

    Spread them on a sheet pan. Roast 25 to 30 minutes, stirring once, until tender and browned.

  4. 4

    Warm the beans in a small pot or in the microwave.

  5. 5

    Toss the potatoes with the beans, salsa, cilantro, and lime juice.

  6. 6

    Serve warm. The potatoes should still have crisp edges.

Pro tips

  • Crowded potatoes steam. Use two pans if the first looks piled.
  • Drain the beans or the bowl turns watery.
  • Salsa goes on after roasting so it does not burn.

Easy substitutions

Black beans
Pinto beans
Cilantro
Scallions
Salsa
Crushed tomatoes plus a pinch of salt

Storage and reheating

Storage

Refrigerate up to 3 days. The potatoes soften.

Reheating

Reheat on a sheet at 400°F so the edges crisp again.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
320
Protein
10 g
Carbs
52 g
Fat
8 g
Fiber
9 g

Budget friendly · Oven · Vegetarian, Dairy-Free, Gluten-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients