Street Corn Sweet Potato Beef Bowl Recipe

Side close up view of street corn sweet potato beef bowls with fresh cilantro on top.

5 from 1 vote

Street Corn Sweet Potato Beef Bowl Recipe

This Street Corn Sweet Potato Beef Bowl is a bold, high-protein meal made with roasted sweet potatoes, taco-seasoned lean beef, and creamy cottage cheese street corn salsa. Finished with avocado, Tajín, and a drizzle of hot honey, it’s sweet, spicy, and incredibly satisfying. Perfect for easy weeknight dinners or healthy meal prep.

Prep Time15

Cook Time8

Course: High Protein

Cuisine: American

Servings: servings

Calories: 495kcal

Author: Bailey Campbell

Ingredients

FOR THE BOWL

2 large sweet potatoes peeled and cubed
1 tbsp avocado oil
½ tsp salt
½ tsp black pepper
1 lb lean ground beef
1 pkg taco seasoning
2-3 tsp water

STREET CORN SALSA

1 cup canned corn drained
1 cup cottage cheese blended
1 ½ tbsp fresh lime juice
1 small jalapeno finely diced
¼ cup cilantro chopped
1 avocado sliced
1 tsp Tajin
2 tbsp hot honey

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Toss cubed sweet potatoes with a little avocado oil, salt, and pepper. Spread in a single layer and roast for 25–35 minutes, flipping halfway, until fork tender and lightly caramelized.
Heat a skillet over medium heat. Add lean ground beef and cook, breaking it apart, until browned and no longer pink (about 6–8 minutes). Drain excess grease if needed. Stir in taco seasoning with a splash of water and simmer for 2–3 minutes until thickened.
In a bowl, combine corn, blended cottage cheese, lime juice, jalapeños, cilantro, and avocado. Stir until creamy and well mixed. Adjust lime and salt to taste.
Divide roasted sweet potatoes between bowls. Top with taco beef, then a generous scoop of street corn salsa.
Sprinkle with Tajín and drizzle with hot honey. Serve immediately.

Nutrition