Street Corn Sweet Potato Beef Bowl

Name: Street Corn Sweet Potato Beef Bowl
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Ingredients: 2 sweet potatoes, large, peeled and cubed; 1 tbsp avocado oil; ½ tsp salt; ½ tsp black peppercorns; 1 lb ground beef, lean; 1 oz taco seasoning, one standard packet; 2½ tsp water; 1 cup corn, canned, drained; 1 cup cottage cheese, blended; 1½ tbsp lime, fresh juice; 1 jalapeño, small, finely diced; ¼ cup cilantro, chopped; 1 avocado, sliced; 1 tsp tajin; 2 tbsp honey, hot honey

5.0out of 5, from 3 ratingsRate it

The salsa is built on blended cottage cheese instead of sour cream or mayo, which is where most of the protein in this bowl comes from without adding more meat.

15 min hands on33 min start to finishweeknight, spicy

A white bowl of cubed roasted sweet potato and taco-seasoned ground beef under a heap of creamy corn and cottage cheese salsa, dusted with red Tajín and glossed with hot honey, two slices of avocado tucked in at the back.

Preheat the air fryer to 380°F. Toss the cubed sweet potatoes with the avocado oil, salt and pepper. Air fry in a single layer (in batches if your basket is small) for 15 to 18 minutes, shaking the basket halfway, until fork-tender and lightly caramelized.

Heat a skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink, about 6 to 8 minutes. Drain excess grease if needed. Stir in the taco seasoning with the water and simmer 2 to 3 minutes until thickened.

In a bowl, combine the corn, blended cottage cheese, lime juice, jalapeño and cilantro. Stir until creamy and well mixed. Adjust lime and salt to taste.

Divide the sweet potatoes between bowls. Top with the taco beef, then a generous scoop of the street corn salsa.

Slice the avocado last, so it hasn't browned by the time it reaches the table, and fan the slices over each bowl. Sprinkle with Tajín and drizzle with hot honey. Serve immediately.

Rate this recipe

Made it? Tap a star.

Source Bailey Campbell