Sweet Potato Street Corn Bowl

Directions

1. Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Toss cubed sweet potatoes with a little olive oil, salt, and pepper. Spread in a single layer and roast for 25–35 minutes, flipping halfway, until fork tender and lightly caramelized.
2. Cook the Taco Beef: Heat a skillet over medium heat. Add lean ground beef and cook, breaking it apart, until browned and no longer pink (about 6–8 minutes). Drain excess grease if needed. Stir in taco seasoning with a splash of water and simmer for 2–3 minutes until thickened.
3. Make the Street Corn Salsa: In a bowl, combine corn, blended cottage cheese, lime juice, jalapeños, cilantro, and avocado. Stir until creamy and well mixed. Adjust lime and salt to taste.
4. Assemble the Bowls: Divide roasted sweet potatoes between bowls. Top with taco beef, then a generous scoop of street corn salsa.
5. Finish and Serve: Sprinkle with Tajín and drizzle with hot honey. Serve immediately.