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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.

Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.

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.

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.

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.

To assemble the bowls, divide the roasted sweet potatoes evenly among 4 serving bowls. Top each with a portion of the seasoned ground meat.

Spoon a generous amount of the street corn mixture over the ground meat in each bowl.

Lightly sprinkle each bowl with the remaining 1 teaspoon smoked paprika and garnish with fresh chopped cilantro or parsley.

Serve immediately and enjoy!


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.

Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Set aside.

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.

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.

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.

To assemble the bowls, divide the roasted sweet potatoes evenly among 4 serving bowls. Top each with a portion of the seasoned ground meat.

Spoon a generous amount of the street corn mixture over the ground meat in each bowl.

Lightly sprinkle each bowl with the remaining 1 teaspoon smoked paprika and garnish with fresh chopped cilantro or parsley.

Serve immediately and enjoy!
