Street Corn and Beef Bowl with Sweet Potatoes

Dice the sweet potato into small, bite-sized cubes.

In a bowl, toss the sweet potato cubes with avocado oil spray, salt, pepper, and cornstarch until evenly coated.

Transfer the sweet potatoes to an air fryer basket. Air fry at 400°F for 20 minutes or bake in an oven at 425°F for 30-35 minutes, until golden brown and crispy.

While the potatoes cook, prepare the street corn salsa. In a large bowl, combine the corn, diced avocado, chopped jalapeño, and chopped cilantro.

To the salsa bowl, add blended cottage cheese, light mayonnaise, cotija cheese, and the juice of half a lime.

Mix the salsa ingredients until well combined, then season with Tajin to your liking.

In a hot skillet, sear the lean ground beef for 3-4 minutes per side without moving it to develop a crust.

Break up the beef with a spatula and cook until fully browned.

Stir in the taco seasoning packet and water. Let it simmer for a minute to thicken.

To assemble, create a base of the crispy sweet potatoes in a bowl.

Top the sweet potatoes with the seasoned ground beef.

Spoon a generous amount of the street corn salsa over the beef.

Garnish with additional fresh cilantro, a sprinkle of Tajin, and a drizzle of hot honey. Serve immediately.