sweet potato bowl with Street corn dip

 Recipe from Street Corn Beef and Sweet Potato Bowls Recipe - Pinch of Yum and updated for what I have on hand

High Protein Street Corn Dip:

• 1/2 cup cottage cheese, blended until smooth
• 2 heaping tablespoons mayo
• 2 cans fire-roasted corn, drained and patted dry
• Tamed jalapeños, chopped 
• 1/4 cup chopped cilantro (if I have it at home)
• juice and zest from half of a lime
• 1 avocado, cut into chunks (optional)
• 1/2 teaspoon Tajín 
  

  
  Sweet Potatoes: 

  • 2 large sweet potatoes, peeled and cubed (I have used both fresh potatoes that I have cut and cubed and put in the airfryer for time and bagged fresh sweet potatoes)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt

  Ground Beef: 

  • 1 tablespoon olive oil
  • 1 pound ground beef

  • 
    

  • 2–3 tablespoons taco seasoning (I use Siete mild taco seasoning, about half the package)
    

    Optional:

    • Pickled red onions for serving

    Instructions

    1. Make Street Corn Dip: Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)
    2. Roast Sweet Potatoes: Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)
    3. Ground Beef: Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy. 
    4. Serve: Plate sweet potatoes and ground beef in a bowl. Top with the corn dip. I always have this with pickled red onions, but that’s up to you! And dipping into this with chips is delicious.