HOT HONEY STREET CORN SWEET POTATO BOWLS

Ingredients

For the Roasted Sweet Potatoes

  • 3 medium sweet potatoes, cut into 1-inch cubes

  • 1 tbsp / 15 ml olive oil

  • 1 tsp / 6 g salt

For the Street Corn Salad

  • 2 cups / 300 g corn (fresh, frozen and thawed, or canned and drained)

  • 1 jalapeño, seeded and finely diced

  • ½ red onion, finely diced

  • 1 handful fresh cilantro, chopped

  • ½ cup / 75 g crumbled feta cheese

  • ¼ cup / 60 g sour cream or plain Greek yogurt

  • 1 tbsp / 15 g mayonnaise

  • ½ lime, juiced

  • 1 tsp / 3 g garlic powder

  • ½ tsp / 1 g chili powder

For the Taco Beef

  • 1 lb / 454 g lean ground beef

  • 2 tbsp / 16 g taco seasoning

For Garnish

  • Hot honey, to drizzle

Method

1. Roast the Sweet Potatoes: Preheat the oven to 400°F / 200°C. Toss the sweet potato cubes with olive oil and salt. Spread in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly browned.

2. Make the Street Corn Salad: In a large bowl, combine the corn, jalapeño, red onion, cilantro, and feta. Add the sour cream, mayonnaise, lime juice, garlic powder, and chili powder. Stir until evenly coated and set aside.

3. Cook the Taco Beef: Heat a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat before adding the taco seasoning. Cook for another 1–2 minutes according to package instructions until well combined.

4. Assemble: Divide the roasted sweet potatoes among bowls. Top with the taco beef followed by a generous scoop of the street corn salad. Drizzle with hot honey and serve immediately.

Additional Notes

Taco Seasoning: I used Old El Paso — they pretty much figured it out, so I'm not going to make it more time consuming than it needs to be. You can make your own if you want, but the world is yours.

Ground Beef: I used Wagyu ground beef from Costco. It produced a lot of fat, so make sure you drain it well before adding the seasoning packet.

Sweet Potatoes: I could have left mine in the oven longer. I'd also like to try this without peeling the potatoes — I think it might be even better that way.

Cheese: I used feta, but cotija would be great here and make the street corn more authentic. Use what you have — no big deal either way.