Introduction

This Street Corn Sweet Potato Beef Bowl is a vibrant and satisfying meal that combines tender roasted sweet potatoes, seasoned ground beef, and a creamy, tangy street corn salsa. Perfect for a quick weeknight dinner, it’s packed with bold flavors and textures that everyone will love.

Street Corn Sweet Potato Beef Bowl Recipe - Recipe Image

Ingredients

1 lb 93% lean ground beef
3 Tablespoons mild taco seasoning
¼ cup water
2 medium sweet potatoes, cubed
Avocado oil spray
Salt & pepper, to taste
2 cups cooked corn
½ cup low-fat cottage cheese (blended or Greek yogurt)
2 Tablespoons avocado oil mayonnaise
3 Tablespoons cotija cheese
Juice and zest of 1 lime
1 jalapeño, finely diced (optional)
2–3 Tablespoons chopped cilantro
1 avocado, cubed
1 teaspoon Tajín (optional)
Hot honey, to drizzle

Instructions

Step 1: Preheat the oven to 425°F. Place the cubed sweet potatoes on a baking sheet, spray lightly with avocado oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Step 2: Heat a large skillet over medium heat and spray with avocado oil. Add the ground beef and cook, breaking it up, until browned. Season with salt and pepper, then stir in the taco seasoning and water. Simmer for 2–3 minutes until the beef is well coated and slightly saucy. Remove from heat.
Step 3: In a bowl, combine cooked corn, blended cottage cheese (or Greek yogurt), avocado oil mayonnaise, cotija cheese, lime juice and zest, jalapeño (if using), cilantro, avocado, and Tajín. Gently stir until evenly mixed. Adjust seasoning to taste.
Step 4: Divide the roasted sweet potatoes and seasoned beef between bowls. Top with the street corn salsa and finish with a drizzle of hot honey. Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, grill the corn before mixing it into the salsa.
Substitute ground turkey or chicken for a lighter protein option.
Add black beans to the bowl for more fiber and protein.
Omit jalapeño for a milder dish or add more if you like extra heat.
Use Greek yogurt instead of blended cottage cheese for a tangier creaminess.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes and beef gently in a skillet or microwave before assembling the bowl again. The street corn salsa is best served fresh but can be stored for a day or two chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes! Replace the ground beef with a plant-based protein like crumbled tempeh, cooked lentils, or seasoned beans to keep it hearty and satisfying.

What can I use if I don’t have cotija cheese?

Feta cheese is a great substitute as it has a similar salty and crumbly texture that complements the flavors well.

Street Corn Sweet Potato Beef Bowl Recipe

Print Recipe

★★★★★

5 from 59 reviews

A delicious and vibrant Street Corn Sweet Potato Beef Bowl combining savory seasoned ground beef, caramelized roasted sweet potatoes, and a creamy, tangy street corn salsa topped with spicy hot honey for a perfect balance of flavors and textures.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Mexican-inspired
Diet: Low Fat

Ingredients

Scale

Beef Mixture

1 lb 93% lean ground beef
3 Tablespoons mild taco seasoning
¼ cup water
Salt & pepper, to taste

Roasted Sweet Potatoes

2 medium sweet potatoes, cubed
Avocado oil spray
Salt & pepper, to taste

Street Corn Salsa

2 cups cooked corn
½ cup low-fat cottage cheese (blended) or Greek yogurt
2 Tablespoons avocado oil mayonnaise
3 Tablespoons cotija cheese
Juice and zest of 1 lime
1 jalapeño, finely diced (optional)
2–3 Tablespoons chopped cilantro
1 avocado, cubed
1 teaspoon Tajín (optional)
Hot honey, for drizzling

Instructions

Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F. Spread the cubed sweet potatoes on a baking sheet, lightly spray with avocado oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Cook Ground Beef: While the potatoes roast, heat a large skillet over medium heat and spray with avocado oil. Add the ground beef and cook, breaking it apart, until browned. Season with salt and pepper, then stir in the taco seasoning and water. Simmer for 2–3 minutes until the beef is well coated and slightly saucy. Remove from heat.
Prepare Street Corn Salsa: In a bowl, gently combine the cooked corn, blended low-fat cottage cheese or Greek yogurt, avocado oil mayonnaise, cotija cheese, lime juice and zest, jalapeño (if using), chopped cilantro, cubed avocado, and Tajín (if using). Adjust seasoning to taste.
Assemble the Bowls: Divide the roasted sweet potatoes and taco-seasoned ground beef evenly between serving bowls. Top each bowl with a generous spoonful of the street corn salsa.
Finish and Serve: Drizzle each bowl with hot honey for a sweet and spicy finish. Serve immediately and enjoy your flavorful and hearty Street Corn Sweet Potato Beef Bowl.

Notes

For a vegetarian option, substitute ground beef with seasoned plant-based ground meat or black beans.
Blending the low-fat cottage cheese creates a creamy texture similar to sour cream; Greek yogurt can be used as an alternative.
Tajín and jalapeño are optional but add a nice spicy kick to the street corn salsa.
Adjust the amount of hot honey to control sweetness and heat.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: street corn bowl, sweet potato beef bowl, roasted sweet potatoes, Mexican beef bowl, healthy beef bowl, ground beef recipe, street corn salsa