Street Corn and Sweet Potato Bowl
Street Corn and Sweet Potato Bowl
Ingredients
For the Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Ground Meat
- 1 pound ground beef, 80/20 lean, or plant-based alternative
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Mixture
- 2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1 teaspoon smoked paprika, for sprinkling
- 2 tablespoons fresh cilantro, chopped, or parsley
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with olive oil, 1/2 teaspoon smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
⏱️ 30 min•🌡️ 400
- 3
While the sweet potatoes are roasting, prepare the ground meat. Heat a large skillet over medium-high heat. Add the ground beef (or plant-based alternative) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 4
Add the diced onion to the skillet with the ground meat and cook for 3-4 minutes until softened. Stir in the minced garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat and set aside.
⏱️ 5 min
- 5
In a medium bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, diced red onion, 1/4 cup chopped cilantro, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well to combine.
⏱️ 5 min
- 6
To assemble the bowls, divide the roasted sweet potatoes evenly among 4 serving bowls. Top each with a portion of the seasoned ground meat.
⏱️ 5 min
- 7
Spoon a generous amount of the street corn mixture over the ground meat in each bowl.
⏱️ 2 min
- 8
Lightly sprinkle each bowl with the remaining 1 teaspoon smoked paprika and garnish with fresh chopped cilantro or parsley.
⏱️ 1 min
- 9
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Street Corn and Sweet Potato Bowl
For the Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Ground Meat
- 1 pound ground beef, 80/20 lean, or plant-based alternative
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Mixture
- 2 cups corn kernels, fresh, frozen (thawed), or canned (drained)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1 teaspoon smoked paprika, for sprinkling
- 2 tablespoons fresh cilantro, chopped, or parsley
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with olive oil, 1/2 teaspoon smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.
⏱️ 30 min•🌡️ 400 - 3
While the sweet potatoes are roasting, prepare the ground meat. Heat a large skillet over medium-high heat. Add the ground beef (or plant-based alternative) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 4
Add the diced onion to the skillet with the ground meat and cook for 3-4 minutes until softened. Stir in the minced garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat and set aside.
⏱️ 5 min - 5
In a medium bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, diced red onion, 1/4 cup chopped cilantro, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir well to combine.
⏱️ 5 min - 6
To assemble the bowls, divide the roasted sweet potatoes evenly among 4 serving bowls. Top each with a portion of the seasoned ground meat.
⏱️ 5 min - 7
Spoon a generous amount of the street corn mixture over the ground meat in each bowl.
⏱️ 2 min - 8
Lightly sprinkle each bowl with the remaining 1 teaspoon smoked paprika and garnish with fresh chopped cilantro or parsley.
⏱️ 1 min - 9
Serve immediately and enjoy!