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A bed of roasted sweet potatoes topped with ground beef, a creamy street corn salsa, pickled red onions, cilantro and a drizzle of hot honey.
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Street Corn Sweet Potato Beef Bowl

A sweet and savory street corn sweet potato beef bowl with taco-seasoned beef, caramelized sweet potatoes and a creamy corn topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch/Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Brittany Mullins

Ingredients

Beef

Sweet Potatoes

  • 2 medium sweet potatoes cubed
  • Avocado oil spray
  • Salt & pepper to taste

Street Corn Salad

  • 2 cups cooked corn
  • ½ cup low-fat cottage cheese blended
  • 2 Tablespoons avocado oil mayonnaise
  • 3 Tablespoons cotija cheese
  • Juice + zest of 1 lime
  • 1 jalapeño finely diced (optional)
  • 2–3 Tablespoons chopped cilantro
  • 1 avocado cubed
  • 1 teaspoon Tajín optional

For Serving

  • Hot honey to drizzle

Instructions

  • Preheat oven to 425°F. Add cubed sweet potatoes to a baking sheet, spray lightly with avocado oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
    2 medium sweet potatoes, Avocado oil spray, Salt & pepper
  • Heat a large skillet over medium heat and spray with avocado oil. Add ground beef and cook, breaking it up, until browned. Season with salt and pepper, then stir in taco seasoning and water. Simmer for 2–3 minutes until well coated and slightly saucy. Remove from heat.
    1 lb 93% lean ground beef, Avocado oil spray, Salt & pepper, 3 Tablespoons mild taco seasoning
  • In a bowl, combine corn, blended cottage cheese, mayo, cotija, lime juice and zest, jalapeño (if using), cilantro, avocado, and Tajín. Stir gently until combined and adjust seasoning as needed.
    2 cups cooked corn, ½ cup low-fat cottage cheese, 2 Tablespoons avocado oil mayonnaise, 3 Tablespoons cotija cheese, Juice + zest of 1 lime, 1 jalapeño, 2–3 Tablespoons chopped cilantro, 1 avocado, 1 teaspoon Tajín
  • Divide roasted sweet potatoes and taco beef between bowls. Top with street corn salsa and finish with a drizzle of hot honey. Enjoy!

Notes

  • Storage: Store the sweet potatoes, taco beef and street corn topping in separate airtight containers in the refrigerator for up to 4 days. For best texture, wait to add the avocado until just before serving.
  • Reheating: Reheat the sweet potatoes and beef in the microwave for 60–90 seconds, or until warmed through. Keep the street corn topping cold and spoon it over the warm components just before serving for the best flavor and texture contrast.
  • Meal Prep Tip: This bowl is perfect for meal prep. Portion the sweet potatoes and beef into containers and store the street corn topping separately. Assemble when ready to eat and finish with a drizzle of hot honey.
  • Make It Lighter: Use 96% lean ground beef or swap for ground turkey or chicken, reduce the cotija, or skip the avocado to lower the fat.

Nutrition

Serving: 1/4 recipe | Calories: 461kcal | Carbohydrates: 36g | Protein: 33g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 989mg | Potassium: 904mg | Fiber: 8g | Sugar: 12g