Roast the sweet potatoes

• Preheat the oven to 425°F (220°C).
• Peel and cube the sweet potatoes.
• Toss with olive oil, salt, pepper, paprika, and roasted garlic seasoning until fully coated.
• Spread onto a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.

Make the street corn topping

• In a large bowl, combine the corn, red onion, cilantro, blended cottage cheese, mayonnaise, cotija cheese, Tajín, elote seasoning, and lime juice.
• Mix until well combined.
• Taste and adjust the Tajín or elote seasoning as desired.
• Set aside.

Brown the taco beef

• Brown the ground beef in a skillet over medium heat.
• Drain any excess grease.
• Stir in the taco seasoning and a little water, and prepare according to the package directions.

Assemble the bowls

• Layer the roasted sweet potatoes, seasoned taco meat, and a generous scoop of the Mexican street corn mixture.
• Garnish with extra cotija cheese, cilantro, and a squeeze of fresh lime if desired.
• Serve immediately and enjoy!