High-Protein Street Corn Sweet Potato Bowls

Name: High-Protein Street Corn Sweet Potato Bowls
Yield: 4 servings
Ingredients: 4 medium sweet potatoes, peeled (or leave the skin on if preferred) and cut into cubes; Salt, to taste; 1 tsp paprika; 1 tsp onion powder; 1 lb lean ground beef; 1 tbsp olive oil; 3 tbsp taco seasoning; 1 cup plain Greek yogurt; 2 tbsp mayonnaise; 3 cups frozen or fresh corn; ¼ cup shredded Mexican cheese blend or crumbled cotija cheese; Juice of 1 lime; Pickled red onions; Diced avocado; Fresh cilantro; Extra lime wedges

francesca lochirco
Aug 5
2 min read

These Street Corn Sweet Potato Bowls are one of my favorite easy weeknight dinners. They're packed with protein, loaded with flavor, and made with simple ingredients. The combination of seasoned ground beef, crispy roasted sweet potatoes, and a creamy street corn topping is so good—and even better with fresh avocado, pickled onions, and cilantro on top.

Ingredients

For the Sweet Potatoes

4 medium sweet potatoes, peeled (or leave the skin on if preferred) and cut into cubes
Salt, to taste
1 tsp paprika
1 tsp onion powder

For the Ground Beef

1 lb lean ground beef
1 tbsp olive oil
3 tbsp taco seasoning

Street Corn Topping

1 cup plain Greek yogurt
2 tbsp mayonnaise
3 cups frozen or fresh corn
¼ cup shredded Mexican cheese blend or crumbled cotija cheese
Juice of 1 lime

Optional Toppings

Pickled red onions
Diced avocado
Fresh cilantro
Extra lime wedges

Directions

1. Cook the Sweet Potatoes

Toss the cubed sweet potatoes with salt, paprika, and onion powder.

Air Fryer: Cook at 375°F for about 13 minutes, shaking the basket halfway through.

Oven: Spread onto a parchment-lined baking sheet and bake at 400°F for 25–30 minutes, flipping halfway through, until tender and lightly browned.

2. Cook the Ground Beef

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed, then stir in the taco seasoning until evenly coated.

3. Make the Street Corn Topping

Cook the corn on the stovetop until heated through. In a large bowl, combine the Greek yogurt, mayonnaise, shredded cheese, and lime juice. Fold in the warm corn and mix until creamy.

4. Assemble the Bowls

Divide the roasted sweet potatoes between bowls. Top with the seasoned ground beef and a generous scoop of the street corn mixture. Finish with pickled red onions, avocado, fresh cilantro, and an extra squeeze of lime if desired.

High-Protein Street Corn Sweet Potato Bowls

Ingredients

For the Sweet Potatoes

For the Ground Beef

Street Corn Topping

Optional Toppings

Directions

1. Cook the Sweet Potatoes

Toss the cubed sweet potatoes with salt, paprika, and onion powder.

Air Fryer: Cook at 375°F for about 13 minutes, shaking the basket halfway through.

Oven: Spread onto a parchment-lined baking sheet and bake at 400°F for 25–30 minutes, flipping halfway through, until tender and lightly browned.

2. Cook the Ground Beef

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed, then stir in the taco seasoning until evenly coated.

3. Make the Street Corn Topping

Cook the corn on the stovetop until heated through. In a large bowl, combine the Greek yogurt, mayonnaise, shredded cheese, and lime juice. Fold in the warm corn and mix until creamy.

4. Assemble the Bowls

Divide the roasted sweet potatoes between bowls. Top with the seasoned ground beef and a generous scoop of the street corn mixture. Finish with pickled red onions, avocado, fresh cilantro, and an extra squeeze of lime if desired.

Estimated Nutrition

Makes: 4 servings

Per serving (estimated):

Calories: ~510

Protein: ~35g

Carbohydrates: ~42g

Fat: ~22g

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