Description
Think juicy, seasoned beef paired with crispy sweet potatoes and crowned with a creamy, spicy, lime-kissed corn salsa—this bowl is the feel-good, crowd-pleasing meal that turns a Tuesday night into a flavor party. Quick to make, amazing for meal prep, and bursting with texture and color in every bite!
Ingredients
For the Beef:
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24 oz lean ground beef (93%)
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2–3 tbsp taco seasoning
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¼ cup water
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Avocado oil spray
For the Sweet Potatoes:
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2 medium sweet potatoes, cubed
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1 tsp cornstarch
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Salt, pepper, avocado oil spray
Street Corn Salsa:
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2 cups corn (fire-roasted preferred)
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½ cup blended low-fat cottage cheese
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2 tbsp light mayo
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3 tbsp cotija cheese (or feta)
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Juice + zest of 1 lime
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1–2 jalapeños, diced
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2–3 tbsp cilantro, chopped
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1 avocado, cubed
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1 tsp Tajín (optional)
Instructions
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Roast Potatoes: Preheat oven to 425°F. Toss sweet potato cubes with cornstarch, salt, pepper, and oil spray. Roast 25–30 mins on a parchment-lined tray, flipping halfway.
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Cook Beef: In a skillet over medium-high heat, cook beef until browned (5–7 mins). Add taco seasoning + water, simmer until thick and flavorful.
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Make Salsa: Blend cottage cheese until smooth. Stir in mayo, lime zest/juice, jalapeños, and Tajín. Fold in corn, cotija, cilantro, and avocado last.
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Assemble Bowls: Layer sweet potatoes, beef, and a generous scoop of salsa in each bowl. Top with lime wedges and extra cotija if desired.
Notes
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For crispier potatoes: don’t overcrowd the baking tray!
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Keep salsa and avocado separate until serving if prepping ahead.
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Add greens or tortilla chips for crunch and extra flair!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 490 per serving
- Fat: 26g
- Carbohydrates: 30g
- Protein: 36g