Street Corn Sweet Potato Bowl

Ingredients

Bowl

• 3 sweet potatoes
• Olive oil
• Salt, pepper and paprika
• 1 lb 90/10 ground beef
• 1 packet taco seasoning

Street corn mix

• 2 cups frozen corn
• 1/3 cup plain nonfat Greek yogurt
• 1/3 cup 2% cottage cheese
• 1/4 cup red onion, diced
• 1/4 cup parsley or cilantro, chopped
• 2 tbsp cotija cheese, plus more to top
• Juice of 1 lime
• Elote seasoning, to taste, plus more to top

Instructions

1. Preheat the oven to 425F.
2. Peel and dice the sweet potatoes, then toss with olive oil, salt, pepper and paprika.
3. Roast on a baking sheet for about 40 minutes, tossing halfway, until crispy outside and soft inside.
4. Brown the ground beef in a skillet, then stir in taco seasoning to taste.
5. Heat a dry skillet over high heat and add the frozen corn in a single layer. Cook for 5-7 minutes, stirring only occasionally, until thawed and charred in spots. Let cool for a few minutes.
6. Blend the cottage cheese until smooth, then mix it into the corn with the Greek yogurt, red onion, parsley, cotija, lime juice and elote seasoning.
7. Divide the sweet potatoes and beef among bowls and spoon the street corn mix on top.
8. Finish with extra elote seasoning and cotija.

Notes

• The original uses 3 ears of fresh corn; about 2 cups of frozen corn is the same amount, and charring it in a hot pan gives the grilled flavor.
• The original uses 1/3 cup each of sour cream and mayo in the corn mix. The Greek yogurt and cottage cheese swaps (the creator’s suggestions) save about 140 calories per bowl.
• For meal prep, keep the corn mix separate and add it after reheating the potatoes and beef.