Season and air fry the potatoes

• Cut the russet potatoes into bite-size cubes.
• Add them to a bowl and coat with olive oil spray, garlic powder, smoked paprika, salt and pepper.
• Transfer to the air fryer and cook at 390°F (200°C) for 20 minutes until crispy and golden.

Sauté the onion

• Finely chop the white onion.
• Add it to a hot skillet and cook until nice and golden brown.

Brown the beef

• Add the lean ground beef to the skillet with the onion.
• Cook until the meat is nicely browned.
• Stir in the taco seasoning and beef bone broth.
• Let it cook, stirring, until fully cooked through.

Blend the chipotle red pepper sauce

• Add the Greek yogurt, chipotle pepper in adobo, adobo sauce, roasted red bell pepper, lime juice, honey, cilantro and a pinch of salt to a blender.
• Blend until smooth and bright.

Assemble the bowls

• Divide the crispy potatoes, seasoned beef, guacamole and pico de gallo into four equal servings.
• Top with pickled jalapeños if using.
• Drizzle generously with the chipotle red pepper sauce and enjoy.