Hot Honey Street Corn Sweet Potato Bowl

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Ingredients

Roasted Sweet Potatoes

• 3 medium sweet potatoes, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt

Street Corn Salad

• 2 cups corn, fresh, frozen and thawed, or canned and drained
• 1 jalapeno, seeded and finely diced
• 1/2 red onion, finely diced
• 1 handful fresh cilantro, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sour cream or plain Greek yogurt
• 1 tablespoon mayonnaise
• 1/2 lime, juiced
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder

Taco Beef

• 1 pound lean ground beef
• 2 tablespoons taco seasoning

Assembly

• Hot honey, for drizzling

Instructions

1. Roast the sweet potatoes: Preheat the oven to 400°F. Toss the sweet potato cubes with the olive oil and salt. Spread them in a single layer on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.
2. Prepare the street corn salad: In a large bowl, combine the corn, jalapeno, red onion, cilantro, and feta. Add the sour cream or Greek yogurt, 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 apart as it cooks. Drain any excess fat if needed. Stir in the taco seasoning and cook for another 1 to 2 minutes, until well combined.
4. Assemble the bowls: Divide the roasted sweet potatoes among bowls or plates. Top with the taco beef and a generous scoop of street corn salad. Drizzle with hot honey and serve immediately.

Notes

• Source: Gordie's Kitchen on Instagram, https://www.instagram.com/gordieskitchen/