Season and roast the potatoes

• Slice the potatoes into small cubes.
• Add the taco seasoning and olive oil, then mix until well coated.
• Roast in the oven or air fry until golden and cooked through, without overcooking.

Make the chipotle spicy sauce

• Combine the yogurt, light mayo, chipotle chilli paste, hot sauce, honey, salt, paprika and garlic powder.
• Blend until completely smooth and creamy.
• Bottle and store in the fridge.

Make the pico de gallo

• Mix the chopped tomatoes, red onion, bell peppers and coriander.
• Add the spice blend and lime juice, then mix well to combine.

Cook the taco beef

• Heat a pan on high heat, add the butter and cook the beef for 8 minutes.
• Add the tomato paste and more taco seasoning mix.
• Mix and cook until golden brown, adding a little water if too dry.
• Add the low fat cheese.

Assemble the bowls

• Equally distribute the potatoes, beef, pico de gallo and chipotle sauce into 4 servings.
• Store the salsa separately for easier reheating.