Mexican Street Corn Sweet Potato Beef Bowl with Creamy Corn Topping
By Noah Bennett
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Level
Easy
Prep four bowls with baked sweet potatoes and seasoned beef․ Store other toppings‚ including Mexican street corn‚ separately until plating․ Mexican street corn sweet potato beef bowl recipe includes baked sweet potatoes and seasoned beef topped with Mexican street corn and hot honey․
The beef recipe contains 93% lean ground beef and taco seasoning with water for moisture․ Corn is folded with low-fat cottage cheese or plain Greek yogurt and other ingredients‚ such as avocado oil mayonnaise‚ cotija cheese‚ lime juice‚ cilantro‚ avocado‚ and optional jalapeños and Tajín․ Cotija cheese provides a salty‚ crumbly texture․ Sweet potatoes are sprayed with avocado oil and seasoned with salt and pepper before baking․
At 425°F‚ potatoes will be tender and browned in several places; flip to brown on both sides․ Cook meat at the same time and cut into pieces to help it absorb other ingredients and moisture․ Cottage cheese mixture should be completely smooth․ Ensure potatoes are fully cooked when serving to maintain sweet and savory flavors․
Cut the sweet potatoes and steak into four servings․ Store the street corn separately to spoon over the sweet potatoes and steak at lunch․ Refrigerate the avocados until just before serving to spoon over the sweet potatoes and steak․ Add hot honey and lime juice to each serving‚ if desired․
Why you'll love this recipe
- Four servings of this recipe make it easy to serve lunches using elements of the recipe by preparing roasted sweet potatoes and taco beef in advance and packaging them for lunches.
- Separate storage will help maintain the taste and texture of the street corn salad‚ keeping it cold and creamy‚ and allow the potatoes and beef to be reheated․
- The ingredients can be refrigerated for up to four days to make multiple meals․
- Reheating is simple because you just need to reheat the sweet potatoes and beef and then add corn on top․
- The avocado is added just before serving to ensure that customers receive fresh cubes in their bowls instead of cooked avocado․
- Batch cooking saves time because the beef and corn mixture can be prepared while sweet potatoes roast in the oven․
Ingredients
- •1 lb 93% lean ground beef
- •3 tbsp mild taco seasoning
- •¼ cup water
- •2 medium sweet potatoes (cubed)
- •avocado oil spray
- •salt (to taste)
- •black pepper (to taste)
- •2 cups cooked corn
- •½ cup low-fat cottage cheese or Greek yogurt (cottage cheese blended)
- •2 tbsp avocado oil mayonnaise
- •3 tbsp cotija cheese
- •1 lime (juice and zest)
- •1 jalapeño (finely diced, optional)
- •2 tbsp cilantro (chopped, 2-3 tablespoons)
- •1 avocado (cubed)
- •1 tsp Tajín (optional)
- •hot honey (to drizzle)
Instructions
- 1
Preheat the oven to 425°F.
- 2
Add cubed sweet potatoes to a baking sheet, spray lightly with avocado oil, and season with salt and pepper.
- 3
Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
- 4
Heat a large skillet over medium heat and spray with avocado oil.
- 5
Add ground beef and cook, breaking it up, until browned.
- 6
Season the beef with salt and pepper, then stir in taco seasoning and water.
- 7
Simmer for 2-3 minutes until well coated and slightly saucy, then remove from heat.
- 8
Combine corn, blended cottage cheese, mayonnaise, cotija, lime juice and zest, jalapeño if using, cilantro, avocado, and Tajín in a bowl.
- 9
Stir gently until combined and adjust seasoning as needed.
- 10
Divide roasted sweet potatoes and taco beef between bowls.
- 11
Top with the street corn mixture and finish with a drizzle of hot honey.
FAQ
Nutrition (per serving)
Calories
461
Protein
33g
Fat
23g
Carbs
36g
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