Street Corn Inspired Beef Bowls with Sweet Potato
These Street Corn Beef Bowls with sweet potatoes are a combination of savory ground beef, creamy street corn and roasted sweet potatoes, all topped with a smoky dressing! It's meal prep friendly, nutritionally balanced, and loaded with tons of flavor.
Equipment
- 1 Baking Sheet (half sheet)
Ingredients
For the Beef
- 1 lb lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon each: paprika, smoked paprika, garlic powder
- ½ teaspoon each: dried oregano, kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- ¼-½ cup water
For Sweet Potatoes
- 1 lb sweet potatoes (~2 medium sweet potatoes)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon each: garlic powder, smoked paprika, kosher salt
- ¼ teaspoon black pepper
For Street Corn Mixture
- 3 cups corn, cooked
- ½ a red bell pepper, chopped (~½ cup)
- ½ small jalapeno, pulp and seeds removed, chopped
- ¼ cup red onion, chopped
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta cheese)
For Creamy Elote Dressing
- 1 cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 small lime, zest and juice
- ½ teaspoon each: garlic powder, smoked paprika, chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Assembling the Bowls
- romaine lettuce (optional)
- diced avocado, fresh cilantro, cherry tomatoes (optional)
Instructions
- Prep the Potatoes: Preheat the oven to 425℉ (218°C). Line a sheet pan with parchment paper and spray with olive oil spray. Wash your sweet potatoes. On a cutting board, use a sharp knife to cut them into 1 inch cubes. In a large bowl or directly on the baking sheet, coat the sweet potato cubes with olive oil, kosher salt, pepper, garlic powder, and smoked paprika.
- Roast the Potatoes: Add the sweet potatoes to the baking sheet in a single layer and baked in the preheated oven for 25-30 minutes. Oven times will vary.
- Make the Creamy Elote Dressing: while the sweet potatoes are baking, make the dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and seasonings. Mix well to combine with a whisk or spoon.
- Make the Street Corn Mixture: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. To assemble the salad, add the corn, bell pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Add about half of the dressing.
- Cook the beef: Heat a large skillet on medium heat. Add olive oil until heated. Add the ground beef and break apart the beef with a wooden spoon or masher. Cook for 2-3 minutes until the beef starts to brown and then add the seasonings, water, and tomato paste. Continue to cook until the beef is cooked through, about 5-7 minutes.
- Assemble the bowls: add the sweet potatoes, beef, and street corn salad, and romaine (optional) to a bowl. Top it with more dressing and your favorite toppings!
- Hint: meal prep in advance by making the corn salsa and dressing and roasting the potatoes ahead of time so all you have to do when dinner rolls around is cook the beef and assemble everything.
Notes
*nutrition information based on suggested serving size for 1 bowl being ½ cup ground beef, ½ cup sweet potatoes, ¾ cup corn salad, 2 tablespoon dressing, ½ cup romaine lettuce (optional)
Expert Tips
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out.
- I like to finely chop the vegetables for the corn salsa.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. The meal will still have plenty of flavor.
- Prep Ahead - meal prep in advance by making the street corn mixture and roasting the sweet potaotes. You can also make the dressing in advance!
- Storage for Beef - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Sweet Potatoes - store in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.
- Storage for Street Corn Salad- store in an airtight container in the fridge for up to 3-4 days.
- Storage for Dressing- store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1 bowl* (½ cup ground beef, ½ cup sweet potatoes, ¾ cup corn salad, 2 tablespoon dressing, ½ cup romaine lettuce (optional)Calories: 430kcalCarbohydrates: 38gProtein: 26gFat: 20gSaturated Fat: 7gCholesterol: 65mgSodium: 790mgFiber: 6g
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