Street Corn Beef Bowls With Sweet Potatoes
Worth the hype! Street Corn Beef Bowls with sweet potatoes. Meal prep friendly, nutritionally balanced, and loaded with flavor.
By @mallorythedietitian
Cook time: 30 minutes
Servings: 6
Ingredients
- 1 lb sweet potatoes
- 1 Tbsp extra virgin olive oil
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 cup Greek yogurt
- 2 Tbsp mayo
- 1 small lime
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp chili powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 cups corn
- 0.5 red bell pepper
- 0.5 small jalapeno
- 0.25 cup red onion
- 0.25 cup fresh cilantro
- 0.5 cup cotija cheese
- 1 Tbsp extra virgin olive oil
- 1 lb lean ground beef
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp dried oregano
- 1 Tbsp tomato paste
- 0.25 cup water
- 0.5 cup romaine lettuce
- 0 diced avocado
- 0 cherry tomatoes
Instructions
- Preheat oven to 425℉ (218°C). Line a sheet pan with sprayed parchment paper. Wash and dice the sweet potatoes. Coat with olive oil and seasonings.
- Bake the sweet potatoes for 25-30 minutes.
- While the potatoes bake, make the dressing by combining Greek yogurt, mayo, lime zest and juice, garlic powder, smoked paprika, chili powder, kosher salt, and black pepper.
- Add the street corn mixture ingredients to a large bowl with half the dressing. Save the rest of the dressing.
- Heat olive oil in a skillet on medium. Add ground beef and break it apart. Cook for 2-3 minutes until it starts to brown.
- Add seasonings, water, and tomato paste to the beef. Cook until done, 5-7 minutes.
- Assemble the bowls by adding sweet potatoes, beef, street corn salad, and optional romaine to a bowl. Top with more dressing.
- Optional: Add diced avocado and cherry tomatoes to the bowls.
- Store in the refrigerator for up to 3-4 days.
- Nutrition per bowl: 430 calories, 26g protein, 38g carbohydrates, 6g fiber, 20g fat.