Description
A delicious bowl filled with roasted sweet potatoes, seasoned ground beef, and a flavorful street corn mixture topped with avocado and cheese.
Ingredients
Scale
- 4 cups sweet potatoes (peeled & cut to 1-inch pieces; 1–1/2 lbs)
- 5 tablespoons olive oil (divided)
- 1 teaspoon paprika (divided)
- 3/4 teaspoon garlic powder
- Salt and pepper
- 1 pound lean ground beef (93/7)
- 1 (1-ounce) packet taco seasoning (plus water)
- 12 ounces fire-roasted corn (frozen, or use regular corn)
- 2 teaspoons minced garlic
- 2 teaspoons minced jalapeño (optional)
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped green onions
- 1 large lime (1–1/2 tbsp juice)
- 3 tablespoons mayo
- 3 tablespoons sour cream
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 large ripe avocado (diced)
- Cotija cheese (or Queso Fresco)
- Tortilla chips (for serving)
- Tajin
Instructions
- Preheat oven to 400°F. Add chopped sweet potatoes to a large rimmed sheet pan. Drizzle with 3 tbsp oil & season with 3/4 tsp paprika, garlic powder, salt, and pepper (I add 3/4 tsp salt & 1/2 tsp pepper). Toss well, then spread into an even layer so the potatoes roast instead of steam.
- Roast for 15 minutes. Remove from oven and toss. Return to the oven and roast another 10-15 minutes, tossing every 5 minutes, until tender and nicely charred. Set aside.
- Heat a large skillet over high heat. Add 1 tbsp olive oil. Once hot, add the corn and spread into an even layer. Season lightly with salt & pepper (I add about 1/4 tsp each). Cook 5 to 8 minutes, stirring only occasionally, until the corn is browned and slightly charred. Add the minced garlic and cook for 15 seconds, just until fragrant. Remove from heat and transfer the corn to a bowl. Let cool to room temperature.
- While the corn cools, cook the beef. In the same skillet, heat the remaining 1 tbsp olive oil over high heat. Once hot, add the ground beef. Let it sear undisturbed for about 1 minute per side, then break it apart with a wooden spoon.
- Sprinkle in the taco seasoning and continue cooking until the beef is fully browned. Add 1/4 cup water and scrape up any browned bits from the pan. Let simmer briefly until slightly saucy. Add 1/4 to 1/2 cup additional water if needed to create a saucy consistency.
- In a separate bowl, zest and juice the lime to get 1/4 tsp zest and 1-1/2 tbsp juice. Whisk together the zest, juice, mayo, sour cream, cumin, remaining 1/4 tsp paprika, and chili powder until smooth. Season to taste with salt & pepper.
- Once the corn is cooled, stir in the cilantro, green onions, and jalapeño (if using). Pour the dressing over the corn mixture and toss until well coated. Taste and adjust seasonings if needed.
- Divide the roasted sweet potatoes between bowls. Top with the ground beef, then spoon the street corn mixture evenly over the bowls. Finish with diced avocado, cotija or queso fresco, and serve with tortilla chips if desired. Sprinkle Tajin over everything if you’d like. Serve and enjoy.
Notes
- Using frozen corn can save time and is equally delicious in this recipe.
- Feel free to add other toppings like salsa or hot sauce for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven, Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 90mg