Street Corn Beef Power Bowls

Ingredients

• 1 lb lean ground beef
• 2 tb taco seasoning
• 2 sweet potatoes, peeled and cubed
• 1 tsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 avocado, diced
• 3 cups frozen corn
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1 jalapeno, seeds removed, finely diced
• 1/3 cup cilantro, finely chopped
• 1 cup fat free greek yogurt
• 1/2 cup cottage cheese
• 1 lime, juiced
• 2 cloves garlic
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• Water to thin, if needed

Method

1. Preheat oven to 400°F. Toss cubed sweet potatoes with olive oil, smoked paprika, and salt on a baking sheet.
2. Roast for 20 minutes, toss, then roast another 10-15 minutes until golden and crisp. Set aside.
3. Heat a lightly greased skillet and cook ground beef with taco seasoning, breaking it into small pieces until fully cooked. Add a splash of water if the mixture looks dry.
4. Combine corn, bell pepper, red onion, jalapeño, and cilantro in a large bowl for the corn salad.
5. Blend yogurt, cottage cheese, lime juice, garlic, onion powder, chili powder, smoked paprika, black pepper, and salt until smooth, thinning with water if needed.
6. Toss the corn salad with most of the dressing, reserving some for topping.
7. Divide sweet potatoes, beef, avocado, and corn salad among bowls, then drizzle with remaining dressing before serving.