Street Corn Sweet Potato Bowls

Ingredients

• 3 sweet potatoes (Large, peeled and cubed)
• 1.5 tbsp olive oil (For roasting)
• 0.5 tsp salt (Seasoning for sweet potatoes)
• 0.5 tsp black pepper (Seasoning for sweet potatoes)
• 0.5 tsp paprika (Seasoning for sweet potatoes)
• 0.5 tsp garlic powder (The source says “garlic”; garlic powder is inferred)
• 2 lb ground beef (Brown and drain; fat percentage not specified)
• 1 packet taco seasoning (Use according to the packet directions if additional liquid is required)
• 2 cup corn (Cooked or thawed; use drained corn if canned)
• 0.5 cup red onion (Diced)
• 0.25 cup cilantro (Chopped; reserve some for topping if desired)
• 0.333 cup sour cream (Or use blended cottage cheese)
• 0.333 cup mayonnaise (For the street corn mixture)
• 2 tbsp cotija cheese (Crumble; reserve extra for topping if available)
• 1 lime juice (Juice of 1 lime)
• Tajín or elote seasoning (To taste)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a sheet pan with parchment if desired for easier cleanup.

2. 2

   Place the peeled, cubed sweet potatoes on the sheet pan. Drizzle with the olive oil and sprinkle with the salt, black pepper, paprika, and garlic powder. Toss thoroughly so the cubes are evenly coated.

3. 3

   Spread the sweet potatoes in a single layer, leaving space between pieces so they roast rather than steam. Roast for 25–30 minutes, flipping them halfway through, until browned at the edges and tender when pierced with a fork.

4. 4

   While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout and no longer pink, about 7–10 minutes.

5. 5

   Drain excess fat from the skillet. Add the taco seasoning and stir it into the beef. If the seasoning packet calls for water, add the specified amount, then simmer briefly until the meat is evenly coated and the mixture is no longer watery.

6. 6

   In a medium bowl, add the corn, diced red onion, chopped cilantro, sour cream or blended cottage cheese, mayonnaise, cotija cheese, lime juice, and Tajín or elote seasoning.

7. 7

   Stir the street corn ingredients together until the corn is evenly coated and the mixture is creamy. Taste and add more Tajín or elote seasoning if desired.

8. 8

   Divide the roasted sweet potatoes among four bowls. Layer the taco-seasoned beef over the potatoes, followed by the street corn mixture.

9. 9

   Finish with extra cotija cheese, cilantro, and a squeeze of lime if available. Serve warm.

Notes

For meal prep, store the roasted sweet potatoes, taco beef, and street corn mixture separately in airtight containers and assemble when serving. Refrigerate and use within 3–4 days; reheat the potatoes and beef thoroughly before adding the cool street corn mixture.

Nutrition per serving

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