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@caitlynskitchen shares a recipe for a vibrant and healthy Mexican Street Corn Bowl. The dish features a base of seasoned roasted sweet potatoes, topped with taco-seasoned ground beef and a creamy, flavorful street corn salad made with blended cottage cheese and cotija.
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Peel and cube the sweet potatoes.
In a large bowl, toss the cubed sweet potatoes with salt, paprika, roasted garlic seasoning, and olive oil until evenly coated.
Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast until tender and slightly caramelized. (Note: Oven temperature and time not specified).
While the potatoes are roasting, prepare the street corn salad. In a separate bowl, combine corn kernels, diced red onion, and chopped cilantro.
Add Tajín seasoning, blended cottage cheese, grated cotija cheese, lime juice, and mayonnaise to the corn mixture.
Stir everything together until well combined and set aside.
In a skillet over medium-high heat, cook the ground beef, breaking it apart, until browned.
Stir in the taco seasoning packet and water. Let it simmer for a few minutes until the sauce has thickened.
To assemble the bowls, start with a layer of the roasted sweet potatoes.
Top the potatoes with a layer of the seasoned ground beef.
Add a generous scoop of the Mexican street corn salad on top.
Garnish with extra fresh cilantro and a sprinkle of Tajín seasoning before serving.
