If there are three things I can almost always count on my family eating, it’s taco meat, roasted potatoes and anything involving street corn. So putting all three together in one bowl just made sense.

These Tex-Mex Street Corn Sweet Potato Bowls are one of those dinners that feels a little different without requiring a bunch of complicated ingredients. The sweet potatoes get roasted until they’re tender with browned edges, the ground beef is seasoned with taco seasoning and green chiles and the corn gets a quick char in a buttery skillet before everything comes together.

I really love the combination of the slightly sweet potatoes with the smoky beef and tangy street corn. Add some avocado, extra cotija and a squeeze of lime on top and you’ve got a really good dinner that’s filling without feeling too heavy. It’s also easy to customize, so everyone can build their bowl exactly how they like it.

Tex-Mex Street Corn Sweet Potato Bowls

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 to 6

Ingredients

For the Sweet Potatoes

2 large sweet potatoes, peeled and cut into small cubes
1 ½ tablespoons olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
Black pepper, to taste

For the Beef

1 pound ground beef
½ small yellow onion, diced
1 tablespoon taco seasoning
½ teaspoon smoked paprika
¼ cup water
1 small 4 ounce can diced green chiles

For the Street Corn

2 cups corn, fresh, frozen or canned
1 tablespoon butter
⅓ cup sour cream
2 tablespoons mayonnaise
Juice of 1 lime
⅓ cup crumbled cotija cheese
2 tablespoons chopped cilantro
¼ teaspoon chili powder
Pinch of garlic powder
Salt, to taste

For Topping

Diced avocado
Extra cotija cheese
Fresh cilantro
Lime wedges
Tajín, optional

Instructions

1. Preheat the oven to 425°F. Toss the sweet potatoes with olive oil, chili powder, smoked paprika, garlic powder, salt and black pepper. Spread them in a single layer on a baking sheet and roast for 25 to 30 minutes, flipping once, until tender and browned around the edges.
2. While the potatoes roast, cook the ground beef and diced onion in a large skillet over medium high heat until the beef is browned and the onion is tender. Drain any excess grease if needed.
3. Add the taco seasoning, smoked paprika, diced green chiles and water to the beef. Stir well and simmer for 3 to 5 minutes, until the liquid has mostly cooked down. Remove from the heat.
4. Melt the butter in a separate skillet over medium high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred. Remove from the heat and stir in the sour cream, mayonnaise, lime juice, cotija, cilantro, chili powder, garlic powder and a little salt.
5. Divide the roasted sweet potatoes between bowls. Top with the seasoned beef and a generous spoonful of street corn.
6. Finish each bowl with diced avocado, extra cotija, fresh cilantro and a squeeze of lime. Add a sprinkle of Tajín if you like a little extra kick.

A Little Tip

Let the corn sit in the hot skillet for a minute or two before stirring it. That little bit of browning gives it so much more flavor and makes a big difference in the finished bowl.

These are also great for meal prep. I like to keep the sweet potatoes, beef and street corn stored separately, then put everything together when we’re ready to eat. Just wait to cut the avocado until serving so it stays fresh.