Print

Street Corn Sweet Potato Beef Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

This Street Corn Sweet Potato Beef Bowl is a vibrant and flavorful dish combining roasted sweet potatoes, seasoned ground beef, and a creamy street corn salsa. Inspired by classic Mexican street corn, this recipe balances savory, spicy, and sweet flavors for a wholesome, satisfying meal perfect for a quick weeknight dinner.

Ingredients

Roasted Sweet Potatoes

  • 2 large sweet potatoes, peeled and cubed
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Seasoned Ground Beef

  • 1 lb lean ground beef
  • 1 pkg taco seasoning
  • 2–3 tsp water

Street Corn Salsa

  • 1 cup canned corn, drained
  • 1 cup cottage cheese, blended until smooth
  • 1 1/2 tbsp fresh lime juice
  • 1 small jalapeno, finely diced
  • 1/4 cup cilantro, chopped
  • 1 avocado, sliced

Toppings

  • 1 tsp Tajín seasoning
  • 2 tbsp hot honey

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with avocado oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the baking sheet. Roast for 25 to 35 minutes, flipping halfway through, until tender and lightly caramelized.
  2. Cook Ground Beef: While the sweet potatoes roast, heat a skillet over medium heat. Add the lean ground beef and cook it, breaking it apart with a spatula, until browned and no longer pink, about 6 to 8 minutes. Drain off excess grease if needed. Stir in the taco seasoning along with 2 to 3 teaspoons of water. Simmer for 2 to 3 minutes until the seasoning thickens and coats the beef well.
  3. Prepare Street Corn Salsa: In a bowl, combine the drained canned corn, blended cottage cheese, fresh lime juice, finely diced jalapeno, chopped cilantro, and sliced avocado. Stir gently until creamy and well-mixed. Taste and adjust lime juice or salt if necessary.
  4. Assemble Bowls: Divide the roasted sweet potatoes evenly among four bowls. Top each with a generous portion of the seasoned ground beef. Add a hearty scoop of the street corn salsa on top.
  5. Finish and Serve: Sprinkle each bowl with Tajín seasoning to add a tangy, slightly spicy kick. Drizzle with hot honey for a touch of sweet heat. Serve immediately while warm and enjoy!

Notes

  • For a spicier dish, increase the amount of jalapeno or add a dash of cayenne pepper to the beef.
  • To make it vegetarian, substitute ground beef with crumbled tofu or tempeh and seasoning accordingly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
  • Use fresh corn instead of canned for a fresher taste if in season.
  • If you prefer creamier salsa, add a little more cottage cheese or a spoonful of sour cream.
  • Tajin can be substituted with chili powder mixed with lime salt if unavailable.

Find it online: https://bitezly.com/street-corn-sweet-potato-beef-bowl-recipe/