Mexican Street Corn Sweet Potato Beef Bowl

serves 4

Ingredients  

Beef

500g lean beef mince

3 Tablespoons mingle seasoning taco seasoning

¼ cup water

Sweet Potatoes

2 medium sweet potatoes, cubed

Avocado oil spray

Salt & pepper, to taste

Street Corn Salad

2 cups cooked corn

½ cup low-fat cottage cheese, blended or Greek yogurt

2 Tablespoons avocado oil mayonnaise

3 Tablespoons cotija cheese - optional

Juice + zest of 1 lime

jalapeño, finely diced (optional)

2–3 Tablespoons chopped cilantro

1 avocado, cubed

Instructions 

Preheat oven to 200. 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 fry pan 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, lime juice and zest, jalapeño (if using), cilantro, avocado. 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!

Nutrition

Serving: 1/4 recipe | Calories: 461kcal | Carbohydrates: 36g | Protein: 33g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 989mg | Potassium: 904mg | Fiber: 8g | Sugar: 12g