Street Corn Sweet Potato Bowl

Ingredients

• 3 sweet potatoes (large, peeled and cubed)
• 1.5 tbsp olive oil
• 0.5 tsp salt (divided or to taste as needed)
• 0.5 tsp black pepper (ground)
• 0.5 tsp paprika
• 0.5 tsp garlic powder (The source says “garlic”; garlic powder is inferred for the dry seasoning blend.)
• 2 lb ground beef (brown and drain; fat percentage not specified)
• 1 packet taco seasoning (packet size and brand not specified)
• 2 cups corn (cooked or thawed; source does not specify)
• 0.5 cup red onion (diced)
• 0.25 cup cilantro (chopped, plus extra for topping if desired)
• 0.333 cup sour cream (or blended cottage cheese)
• 0.333 cup mayonnaise
• 2 tbsp cotija cheese (plus extra for topping if desired)
• 1 lime (juiced; add extra lime for topping if desired)
• Tajín or elote seasoning (to taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into evenly sized cubes so they roast at the same rate.

2. 2

   Add the cubed sweet potatoes to a large bowl. Drizzle with the olive oil and sprinkle with the salt, black pepper, paprika, and garlic powder. Toss thoroughly until the cubes are evenly coated.

3. 3

   Spread the seasoned sweet potatoes in a single layer on a baking sheet, leaving space between pieces for browning. Roast at 425°F for 25–30 minutes, flipping halfway through, until tender in the center and browned at the edges.

4. 4

   While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned throughout and no longer pink, about 8–10 minutes.

5. 5

   Drain the excess fat from the cooked ground beef. Add the taco seasoning and stir until the meat is evenly coated. Cook briefly according to the seasoning packet directions, adding any water called for on the packet if needed.

6. 6

   Prepare the street corn mixture by adding the corn, diced red onion, chopped cilantro, sour cream or blended cottage cheese, mayonnaise, cotija cheese, lime juice, and Tajín or elote seasoning to a bowl.

7. 7

   Stir the street corn ingredients together until the corn is coated in the creamy dressing. Taste and adjust the Tajín or elote seasoning as desired.

8. 8

   Assemble the bowls by layering roasted sweet potatoes, taco-seasoned beef, and the street corn mixture. Finish with extra cotija, cilantro, and lime if desired, then serve warm.

Notes

The source does not specify whether the corn should be fresh, canned, or frozen, or the amount of water required by the taco seasoning packet. If using frozen corn, thaw it first; if using canned corn, drain it well. For meal prep, store the components separately and assemble after reheating the sweet potatoes and beef.

Nutrition per serving

• main
• dinner
• bowl
• Mexican-inspired
• roasted
• meal prep
• high-protein