Description
Delicious and nutritious taco beef and roasted sweet potato bowls topped with a fresh street corn salsa.
Ingredients
Scale
- 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)
- 2 Tablespoons avocado oil mayonnaise
- 3 Tablespoons cotija cheese
- Juice + 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
- Preheat oven to 425°F. Add cubed sweet potatoes to a baking sheet, spray lightly with avocado oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
- Heat a large skillet over medium heat and spray with avocado oil. Add ground beef and cook, breaking it up, until browned. Season with salt and pepper, then stir in taco seasoning and water. Simmer for 2–3 minutes until well coated and slightly saucy. Remove from heat.
- In a bowl, combine corn, blended cottage cheese, mayo, cotija, lime juice and zest, jalapeño (if using), cilantro, avocado, and Tajín. Stir gently until combined and adjust seasoning as needed.
- Divide roasted sweet potatoes and taco beef between bowls. Top with street corn salsa and finish with a drizzle of hot honey. Enjoy!
Notes
- For a spicier dish, include the jalapeño.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg