Summer Street Corn & Beef Bowls with Sweet Potatoes
Discover vibrant Summer Street Corn & Beef Bowls with Sweet Potatoes! Wholesome ingredients come together for an easy weeknight dinner delight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 large sweet potatoes (peeled and cubed)
- 1 tablespoon avocado oil
- 1 pound lean ground beef
- 1 package taco seasoning
- 1 cup canned corn (drained)
- 1 cup plain cottage cheese (blended smooth)
- 1.5 tablespoons fresh lime juice
- 1 small jalapeño (finely diced)
- 0.25 cup fresh cilantro (chopped)
- 2 tablespoons hot honey
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato cubes with avocado oil, salt, and pepper, then spread evenly on a lined baking sheet.
- Roast sweet potatoes for 25–35 minutes until golden and tender, flipping halfway through.
- In a skillet over medium heat, brown the ground beef for about 6–8 minutes. Add taco seasoning and water; stir until well combined.
- In a mixing bowl, combine drained corn, blended cottage cheese, lime juice, jalapeño, and cilantro to create the salsa.
- Assemble bowls by layering roasted sweet potatoes, seasoned beef, and generous scoops of street corn salsa.
- Finish with sliced avocado, TajÃn seasoning, and drizzles of hot honey before serving.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 540
- Sugar: 9g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg