Ingredients
Scale
- 1 lb lean ground beef (90/10 or 93/7)
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup plain non-fat Greek yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped
- Optional: Sliced jalapeños or your favorite hot sauce
Instructions
- Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the diced sweet potatoes with half of the olive oil, salt, pepper, and a pinch of smoked paprika. Spread them in a single layer and roast for 20-25 minutes. Flip them halfway through the cooking time to ensure they become tender and slightly caramelized on all sides.
- While the potatoes are in the oven, heat the remaining olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until it is fully browned and no pink remains. Drain any excess grease from the pan. Stir in the cumin, garlic powder, remaining paprika, salt, and pepper. Let the meat simmer with the spices for 2 minutes to deepen the flavor.
- Push the seasoned beef to one side of the skillet. Add the corn kernels to the empty side of the hot pan. Let the corn sit undisturbed for 2-3 minutes to achieve a dark, smoky char. Once charred, stir the corn and beef together. Remove the skillet from the heat.
- In a small mixing bowl, whisk together the plain Greek yogurt, lime juice, and a pinch of chili powder or paprika. This creates a high-protein, zesty crema that mimics traditional street corn dressing but with far less fat and more protein.
- Divide the roasted sweet potatoes among four bowls. Top the potatoes with a generous portion of the beef and charred corn mixture. Drizzle the Greek yogurt sauce over each bowl, sprinkle with crumbled Cotija cheese, and finish with a handful of fresh cilantro. Serve immediately with an extra lime wedge on the side.
- Cook Time: 40 minutes