Plato principal
High Protein Street Corn Loaded Sweet Potato Bowls
45 minPara 4Nutri-Score B€€
B
45 min
45 minHigh Protein Street Corn Loaded Sweet Potato Bowls
lo que necesita
Ingredientes
sweet potato (large, cut into quarters)Frutas y verduras2 piezas
olive oil (for the sweet potatoes and the corn dip)Despensa30 ml
saltEspecias3 g
pepperEspecias2 g
onion powderEspecias3 g
garlic powderEspecias3 g
ground beef (cooked)Carne500 g
corn (canned, drained)Despensa340 g
cilantro (chopped)Frutas y verduras20 g
red onion (finely diced)Frutas y verduras1 pieza
cotija cheese (crumbled)Lácteos60 g
cottage cheese (whipped if desired)Lácteos200 g- Cajun seasoningEspecias6 g
- cayenne pepperEspecias1 g
- lime juice (freshly squeezed)Frutas y verduras30 ml
por ración
Nutrición
424kcal
- Carbohidratos
- 33 g
- Proteínas
- 30 g
- Grasas
- 20 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
Sartén
paso a paso
Preparación
- Paso 1
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.
- Paso 2
Cook the ground beef
- Cook the ground beef in a frying pan until browned and cooked through.
- Paso 3
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.
- Paso 4
Chill the dip
- Let the street corn dip marinate in the fridge.
- Paso 5
Assemble the bowls
- Place the roasted sweet potatoes in bowls.
- Top with the ground beef and a generous spoonful of the street corn dip.
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