Roast the sweet potatoes

• Cut the sweet potatoes into quarters and place on a baking tray.
• Drizzle with olive oil and season with salt, pepper, onion powder and garlic powder.
• Bake at 220 °C until golden and crispy on the outside.

Cook the ground beef

• Cook the ground beef in a frying pan until browned and cooked through.

Make the street corn dip

• In a mixing bowl combine the corn, cilantro, red onion, cotija cheese and cottage cheese.
• Add a splash of olive oil, the Cajun seasoning, salt, pepper, cayenne and lime juice.
• Mix everything together well.

Chill the dip

• Let the street corn dip marinate in the fridge.

Assemble the bowls

• Place the roasted sweet potatoes in bowls.
• Top with the ground beef and a generous spoonful of the street corn dip.