Street Corn Sweet Potato Beef Bowl Recipe

Introduction

This Street Corn Sweet Potato Beef Bowl is a vibrant, flavorful meal that combines roasted sweet potatoes, seasoned ground beef, and a creamy, zesty corn salsa. It’s perfect for a satisfying weeknight dinner packed with a variety of textures and bold tastes.

Ingredients

• 1 lb 93% lean ground beef
• 3 Tablespoons mild taco seasoning
• ¼ cup water
• 2 medium sweet potatoes (cubed)
• Avocado oil spray
• Salt & pepper (to taste)
• 2 cups cooked corn
• ½ cup low-fat cottage cheese (blended or Greek yogurt)
• 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)
• Hot honey (to drizzle)

Instructions

1. Step 1: Preheat the oven to 425°F. Toss the cubed sweet potatoes on a baking sheet, spray lightly with avocado oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
2. Step 2: While the sweet potatoes roast, heat a large skillet over medium heat and spray it with avocado oil. Add the ground beef and cook, breaking it up, until browned. Season with salt and pepper, then stir in the taco seasoning and water. Simmer for 2–3 minutes until the beef is well coated and slightly saucy. Remove from heat.
3. Step 3: In a mixing bowl, combine the cooked corn, blended cottage cheese or Greek yogurt, avocado oil mayonnaise, cotija cheese, lime juice and zest, finely diced jalapeño (if using), chopped cilantro, cubed avocado, and Tajín if desired. Gently stir to combine and taste for seasoning.
4. Step 4: To serve, divide the roasted sweet potatoes and seasoned beef between bowls. Top each bowl with a generous scoop of the street corn salsa and finish with a drizzle of hot honey for a touch of sweetness and heat. Enjoy!

Tips & Variations

• For a vegetarian option, replace ground beef with black beans or crumbled tofu cooked with taco seasoning.
• Use Greek yogurt instead of cottage cheese for a tangier, smoother texture in the corn salsa.
• Add charred or grilled corn for extra smoky flavor.
• If you like more heat, include diced serrano peppers or extra jalapeño in the salsa.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes and beef gently in a skillet or microwave before assembling the bowl again. The corn salsa is best enjoyed fresh but can be kept chilled for up to 2 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of cooked fresh corn?

Yes, frozen corn works well. Thaw it first and drain any excess water before mixing it into the salsa to avoid sogginess.

What can I substitute for avocado oil spray?

You can use any neutral oil spray, such as canola or vegetable oil spray, or lightly brush the sweet potatoes and skillet with regular oil instead.

Street Corn Sweet Potato Beef Bowl Recipe

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A flavorful and hearty Street Corn Sweet Potato Beef Bowl featuring roasted sweet potatoes, seasoned lean ground beef, and a tangy street corn salsa topping, finished with a drizzle of hot honey for a perfect balance of sweet and spicy.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting and Stovetop
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Sweet Potatoes

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

Beef

• 1 lb 93% lean ground beef
• 3 tablespoons mild taco seasoning
• ¼ cup water
• Avocado oil spray
• Salt & pepper, to taste

Street Corn Salsa

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

Finishing

• Hot honey, to drizzle

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 425°F. Place the cubed sweet potatoes on a baking sheet, lightly spray them with avocado oil, and season with salt and pepper. Roast for 25 to 30 minutes, turning halfway through, until they are tender and lightly caramelized.
2. Cook Ground Beef: Heat a large skillet over medium heat and lightly spray with avocado oil. Add the ground beef, breaking it up with a spatula, and cook until browned. Season with salt and pepper, then stir in the taco seasoning and water. Let it simmer for 2 to 3 minutes until the beef is well coated and develops a slightly saucy texture. Remove from heat.
3. Make Street Corn Salsa: In a mixing bowl, combine the cooked corn, blended low-fat cottage cheese (or Greek yogurt), avocado oil mayonnaise, cotija cheese, lime juice and zest, finely diced jalapeño if using, chopped cilantro, cubed avocado, and Tajín seasoning if desired. Stir gently to combine and adjust seasoning to taste.
4. Assemble Bowls: Divide the roasted sweet potatoes and seasoned ground beef evenly between serving bowls. Top each with a generous scoop of the street corn salsa.
5. Finish and Serve: Drizzle hot honey over the assembled bowls for a sweet and spicy finish. Serve immediately and enjoy your flavorful street corn sweet potato beef bowl!

Notes

• For a creamier texture in the street corn salsa, blend the cottage cheese until smooth before combining.
• Jalapeño and Tajín are optional but add a nice kick and authentic flavor.
• Adjust the amount of hot honey to suit your preferred level of sweetness and heat.
• Use a cooking spray or avocado oil for healthier fat options.
• This recipe is easily customizable with other veggies or proteins if desired.

Keywords: street corn, sweet potato, ground beef, taco seasoning, roasted vegetables, Mexican-inspired bowl, healthy dinner, easy weeknight meal