Oven Roasted Mexican Home Fries

I found myself in quiet the predicament on Thursday night.  The dinner plan was to make quesadillas with some left-over pulled pork but when I opened the fridge I only had 2 tortillas.  Agh!!!  Going to the grocery store wasn’t an option since my food budget was blown for the week and payday was 24 hours away.  I had to use what I had on hand in the kitchen.  Enter the potato burrito bowl.


Put your next burrito bowl on these smokey, roast-y potatoes and you won’t miss your rice or your tortillas.  The best part?  Prep is less then 10 minutes and you get an hour of hands-off time.  Top your bowls with whatever meat and fixings you want. I used pulled pork, guac, and salsa.  Black beans and a squirt of lime would be killer added in to this combo too!  Ahhhnnnd since most of what I cook for dinner becomes breakfast the next morning, I recommend  adding a sunny side up egg to your left over burrito bowls or potatoes for a great start to the next day.

Much Happiness and health from my Kitchen to Your’s,

Lauren E.

Serves: 2-3

Time: 10 minutes prep, 45 minutes – 60 minutes in the oven.


  • 2 sweet potatoes, large dice
  • 1 white onion, large dice
  • 1 red bell pepper, large dice
  • avocado oil or olive oil to coat the veggies
  • 3 cloves garlic minced
  • 1/2 TBSP chili powder
  • 1 tsp smoked parika
  • 1/2 tsp cumin
  • sprinkle of oregano
  • salt and pepper to taste



  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. Dice potatoes, onion, and red pepper.  Put veggies on a greased, rimmed baking sheet.  Do not crowd the veggies or they will not roast.  Use 2 baking sheets if needed.
  3. Add the oil, spices, salt and pepper to taste.  Get messy and use your hands to stir.  Evenly coat the veggies with the oil and spices.
  4. Put veggies into the oven and stir occasionally to prevent over browning if needed.
  5. When veggies are soft and nice and brown, remove from the oven, put into bowls and top as you would like.