Main
Street Corn Sweet Potato Bowls
45 minServes 4Nutri-Score B€€
B
45 min
45 minStreet Corn Sweet Potato Bowls
recipe by
Kam | Easy Weeknight Meals
@kams_kitchentable
1 recipe
3 imports
0 cooked
what you need
Ingredients
sweet potatoes (scrubbed and cut into cubes)Produce3 pieces
olive oil (for roasting)Pantry30 ml
saltSpices5 g
black pepper (ground)Spices2 g
corn (kernels, drained if canned)Produce400 g
Greek yogurtDairy150 g
mayonnaisePantry60 g
lime (juiced, plus zest)Produce1 piece
chili powderSpices4 g
smoked paprikaSpices3 g
garlic (cloves, minced)Produce2 pieces- feta cheese (crumbled)Dairy100 g
cilantro (chopped)Produce15 g- black beans (drained and rinsed)Pantry400 g
cooked rice (warm)Grains400 g
per serving
Nutrition
444kcal
- Carbs
- 66 g
- Proteins
- 14 g
- Fat
- 14 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Frying pan
step by step
Method
- Step 1
Roast the sweet potatoes
- Toss the sweet potato cubes with olive oil, salt and pepper on a baking tray.
- Spread out in a single layer and roast at 200 °C until tender and caramelized at the edges.
- Step 2
Char the corn
- Heat a frying pan over high heat.
- Add the corn kernels and cook until lightly charred, stirring occasionally.
- Step 3
Make the street corn sauce
- Whisk the Greek yogurt, mayonnaise, lime juice and zest, chili powder, smoked paprika and garlic.
- Season with salt and pepper to taste.
- Step 4
Assemble the bowls
- Divide the rice between bowls.
- Top with the roasted sweet potatoes, black beans and charred corn.
- Spoon over the street corn sauce and finish with feta and cilantro.