Street Corn Beef and Sweet Potato Bowls

Name: Street Corn Beef and Sweet Potato Bowls
Total time: 45 min
Ingredients: 1 ¼ xícara Cottage cheese; 2 colheres de sopa Maionese; 2 xícaras Sweet corn, frozen roasted; Pimenta jalapeño, minced; ¼ xícara Cilantro, chopped; Lime; 1 Avocado; ½ colher de chá Tajín; 2 Sweet potato, peeled cubed; 2 colheres de sopa Olive oil; 1 ½ colher de chá Salt; 1 lb Ground beef; 2–3 colheres de sopa Taco seasoning; Chips for serving; Pickled red onion

Por Pinch of Yum · 45 min

Ingredientes

Cottage cheese1 ¼ xícara
Maionese2 colheres de sopa
Sweet corn · frozen roasted2 xícaras
Pimenta jalapeño · minced
Cilantro · chopped¼ xícara
Lime
Avocado1
Tajín½ colher de chá
Sweet potato · peeled cubed2
Olive oil2 colheres de sopa
Salt1 ½ colher de chá
Ground beef1 lb
Taco seasoning2–3 colheres de sopa
Chips for serving
Pickled red onion

Modo de preparo

Mix the corn dip ingredients together, adding the blended cottage cheese last so you can control how much to use. Taste and adjust.
Toss the sweet potato cubes with olive oil and salt. Air fry at 375°F for 13 minutes, until tender and lightly golden. Alternatively, roast on a sheet pan at 400°F for 25 minutes.
Heat the olive oil over medium-high heat. Add the beef in chunks and cook without stirring until browned in spots. Crumble into small bits, then add the taco seasoning and 2–3 tablespoons water to make it saucy.
Divide the sweet potatoes and beef among bowls and top with the corn dip. Serve with chips and pickled red onions if you like.

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