Mexican Street Corn Sweet Potato Bowls

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1½ tbsp olive oil
• ½ tsp each salt, black pepper, paprika, and roasted garlic seasoning
• 1 lb ground beef
• 1 packet taco seasoning
• For the Street Corn Topping
• 2 cups corn
• ½ cup diced red onion
• ¼ cup chopped cilantro
• ½ cup blended cottage cheese (or sour cream)
• ½ cup mayonnaise
• 2 tbsp cotija cheese
• Tajín (to taste)
• Elote seasoning (to taste)
• Juice of ½ lime

Instructions

1. Preheat your oven to 425°F.
2. Toss the cubed sweet potatoes with olive oil, salt, pepper, paprika, and roasted garlic seasoning. Spread onto a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
3. While the potatoes cook, brown the ground beef in a skillet over medium heat. Drain any excess grease, then stir in the taco seasoning and prepare according to the package directions.
4. In a large bowl, combine the corn, red onion, cilantro, blended cottage cheese (or sour cream), mayonnaise, cotija cheese, Tajín, elote seasoning, and lime juice. Mix until well combined. Taste and adjust the Tajín or elote seasoning as desired.
5. Assemble the bowls by layering the roasted sweet potatoes, seasoned taco meat, and a generous scoop of the Mexican street corn mixture.
6. Garnish with extra cotija cheese, cilantro, and a squeeze of fresh lime if desired. Serve immediately and enjoy!