Street Corn Sweet Potato Bowl
A vibrant, protein‑packed bowl that combines smoky roasted sweet potatoes, seasoned ground beef, and a creamy Mexican street‑corn sauce. Bright lime, cilantro, and cotija cheese add fresh zing and indulgent richness, making it perfect for a quick weeknight dinner or meal‑prep.
Recipe by Carrian Cheney· Structured by ReelsMeals
From: Website(view original)
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ReelsMeals turns ohsweetbasil.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
40 min estimated total time for 4 servings.
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Ingredients
- 2 large sweet potato
- 2 tbsp olive oil
- 2 tsp smoked paprika
- to taste kosher salt
- 1 lb lean ground beef
- 3 tbsp taco seasoning
- 1/4 cup water
- 2 avocado
- to taste cilantro
- to taste black pepper
- to taste pickled red onion
- 1 lime
Street Corn
- 1 cup cottage cheese
- 2 tbsp mexican crema
- 2 cup fire‑roasted corn
- 1/2 cup lime zest
- 1/2 cup lime juice
- 1/2 tsp chili powder
- 1/4 cup cotija cheese
Instructions
- 1Preheat the air fryer to 400°F (392°F).
- 2In a medium bowl, toss the diced sweet potatoes with olive oil, smoked paprika, and a pinch of kosher salt.
- 3Arrange the seasoned sweet potatoes in a single layer on a parchment‑lined cookie sheet that fits inside the air fryer basket.
- 4Air‑fry for 12–16 minutes, shaking the basket or flipping the potatoes halfway through, until they are tender inside and crisp on the edges.
- 5While the potatoes cook, heat a large skillet over medium heat and add the lean ground beef, breaking it up with a spatula.
- 6Cook the beef until it begins to brown, then stir in the taco seasoning and water; continue cooking for another 7–10 minutes until the meat is fully cooked and the sauce has thickened.
- 7Prepare the creamy street‑corn sauce by following the component instructions for "Street Corn".
- 8Slice the avocado and set aside; wash and roughly chop the cilantro.
- 9To assemble each bowl, place a quarter of the roasted sweet potatoes, a quarter of the seasoned ground beef, half an avocado, and half a cup of the creamy street‑corn sauce in a deep bowl.
- 10Season the assembled bowl with additional kosher salt and freshly ground black pepper to taste.
- 11Garnish with cilantro, pickled red onion, optional jalapeño slices, and a wedge of lime; squeeze extra lime juice over the top if desired.
- 12Serve immediately, or let the bowls cool and refrigerate for up to 2 days for meal‑prep.
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Frequently asked questions
- How long does it take to make Street Corn Sweet Potato Bowl?
- About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
- How many servings does this Street Corn Sweet Potato Bowl recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Street Corn Sweet Potato Bowl recipe come from?
- It was shared by Carrian Cheney on ohsweetbasil.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.