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Street Corn Beef and Sweet Potato Bowls

Hearty bowls with seasoned ground beef, roasted sweet potatoes, and creamy Mexican street corn served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 sweet potatoes peeled and diced
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Seasoned Beef
  • 1 lb ground beef
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Street Corn Mixture
  • 1.5 cups corn kernels
  • 2 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lime juice
  • 0.5 tsp chili powder
  • 0.25 tsp garlic powder
  • 0.25 cup cotija cheese crumbled
  • 2 tbsp cilantro chopped
Bowls
  • 2 cups cooked rice

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. Toss diced sweet potatoes with oil and spices.
  2. Roast sweet potatoes until tender and caramelized.
  3. Cook ground beef in skillet and season.
  4. Mix corn, mayonnaise, sour cream, lime juice, spices, cheese, and cilantro.
  5. Divide rice into bowls.
  6. Add roasted sweet potatoes and seasoned beef.
  7. Top with creamy street corn mixture.
  8. Garnish with extra cheese and lime wedges before serving.

Notes

You can substitute quinoa or cauliflower rice for the base.