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High Protein Street Corn Loaded Sweet Potato Bowls
45 minServes 4Nutri-Score B€€
B
45 min
45 minHigh Protein Street Corn Loaded Sweet Potato Bowls
what you need
Ingredients
sweet potato (large, cut into quarters)Produce2 pieces
olive oil (for the sweet potatoes and the corn dip)Pantry30 ml
saltSpices3 g
pepperSpices2 g
onion powderSpices3 g
garlic powderSpices3 g
ground beef (cooked)Meat500 g
corn (canned, drained)Pantry340 g
cilantro (chopped)Produce20 g
red onion (finely diced)Produce1 piece
cotija cheese (crumbled)Dairy60 g
cottage cheese (whipped if desired)Dairy200 g- Cajun seasoningSpices6 g
- cayenne pepperSpices1 g
- lime juice (freshly squeezed)Produce30 ml
per serving
Nutrition
424kcal
- Carbs
- 33 g
- Proteins
- 30 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Frying pan
step by step
Method
- Step 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.
- Step 2
Cook the ground beef
- Cook the ground beef in a frying pan until browned and cooked through.
- Step 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.
- Step 4
Chill the dip
- Let the street corn dip marinate in the fridge.
- Step 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.
most cooked first