Spicy Beef and Sweet Potato Bowls with Creamy Elote Corn

Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1-inch cubes.

Place the sweet potatoes on a parchment-lined baking sheet. Spray with avocado oil and season with garlic powder, 1 tsp smoked paprika, salt, and pepper. Toss to coat evenly.

Roast for 20-25 minutes, or until tender and slightly browned.

While the potatoes are roasting, heat a skillet over medium-high heat. Spray with avocado oil, add the frozen corn, and season with a pinch of salt and 1/2 tsp smoked paprika. Cook until lightly charred, about 5-7 minutes. Set aside.

In a personal blender, blend the cottage cheese until completely smooth.

Pour the blended cottage cheese into a mixing bowl. Add the mayonnaise, juice of half a lime, elote seasoning, the remaining 1/2 tsp smoked paprika, and salt. Stir to combine.

Deseed and finely mince the jalapeños and chop the cilantro. Add them to the sauce bowl along with the cooked corn and crumbled cotija cheese. Stir everything together to create the creamy corn mixture.

In the same skillet, cook the ground beef over medium-high heat, breaking it apart. Once browned, drain any excess fat.

Add the packet of spicy taco seasoning to the beef and stir to combine. Cook for another minute.

To assemble, divide the roasted sweet potatoes between two bowls. Top with the seasoned ground beef, then spoon the creamy elote corn mixture over the top.

Garnish with diced avocado, chopped red onion, and a wedge of lime. Finish with a drizzle of hot honey before serving.