Street Corn Beef Bowls

Sweet, savory, creamy, spicy—and SO easy. These Street Corn Beef Bowls combine crispy roasted sweet potatoes, taco-seasoned beef, creamy Mexican-inspired street corn, and avocado for a weeknight dinner you'll want on repeat.

Makes: About 4 servings

Ingredients

For the bowls

• 2 large sweet potatoes, diced
• Olive oil
• Salt and pepper, to taste
• Garlic powder, to taste
• Paprika, to taste
• 1 lb ground beef
• Taco seasoning, to taste
• 1 avocado, sliced or diced, for serving

For the street corn

• 1 (15 oz) can sweet corn, drained
• 1 jalapeño, seeded and diced
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp sour cream or plain Greek yogurt
• 2 Tbsp mayonnaise
• Juice of ½ lime
• 2 Tbsp grated Parmesan or Cotija cheese
• Chile lime seasoning, to taste

Instructions

1. Roast the sweet potatoes: Preheat oven to 425°F. Toss diced sweet potatoes with olive oil, salt, pepper, garlic powder, and paprika. Spread on a baking sheet and roast for about 25–30 minutes, tossing halfway through, until browned and tender.
2. Cook the beef: While the potatoes roast, brown the ground beef in a skillet over medium-high heat. Drain excess grease if needed, then add taco seasoning and prepare according to the seasoning directions.
3. Make the street corn: Add the drained corn and diced jalapeño to a skillet and cook for a few minutes until warmed and lightly charred. Remove from heat and stir in cilantro, sour cream or Greek yogurt, mayo, lime juice, Parmesan or Cotija, and chile lime seasoning.
4. Build the bowls: Divide the roasted sweet potatoes between bowls. Top with seasoned ground beef, street corn mixture, and avocado.
5. Finish with an extra sprinkle of chile lime seasoning, Cotija, cilantro, and a squeeze of lime if desired.