This balanced, high-protein taco bowl features roasted sweet potatoes, seasoned lean ground beef, and a creamy street corn topping with fresh vegetables.
Instructions
Potatoes
- Preheat oven to 400°F.
- Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 45–60 minutes, or until tender and lightly browned, stirring halfway through.
Taco Meat
- While potatoes are roasting, cook ground beef in a skillet over medium heat until browned. Drain excess fat if needed. Add taco seasoning and prepare according to package directions.
Street Corn Topping
- In a medium bowl, combine drained corn, cottage cheese, and lime juice. Mix until creamy and well incorporated.
Fresh Toppings
- Dice tomatoes, slice bell pepper, and slice avocado.
Assemble Bowls
- Divide ingredients evenly among 4 bowls in the following order: Roasted sweet potatoes (base), Seasoned ground beef, Street corn mixture, Tomatoes, bell peppers, and avocado
Recipe Notes:
- For lower carbs reduce sweet potatoes or replace half with cauliflower.
- For extra heat add chili powder or jalapeños to the corn mixture.
- For meal prep store components separately and assemble fresh for best texture.
Credit:
Recipe submitted by Cindy Huggins, MS, RDN, LD, CDCES as part of a diabetes-friendly recipe contest hosted in partnership with the Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group.
