Olivia

Mexican Street Corn–Inspired Sweet Potato Bowls 🌽🍠

Makes 5-6 dinners
Oven: 425°F

Ingredients
4 medium sweet potatoes, peeled and cubed
1½ tbsp olive oil
½ tsp salt
½ tsp smoked paprika
½ tsp cumin
2 lb ground turkey
2.5 tbsp taco seasoning
¼ cup water
Juice of ½ lime
~500 g corn
1 cup cottage cheese
Juice of 1 large lime
1 jalapeño, finely minced
¼ cup chopped cilantro
Tajín, to finish

Instructions
Toss sweet potatoes with olive oil, salt, smoked paprika, and cumin.

Roast 30–35 minutes at 425, flipping halfway, until tender and golden.

Brown ground turkey in a skillet. Add taco seasoning and water and simmer until saucy; finish with lime juice.

In a separate pan, add in a little bit of oil and the corn and jalapeño sauté for 5-7 mins until slightly charred.
Blend cottage cheese with lime juice and a pinch of salt until smooth, then stir into warm corn. Fold in cilantro.

Assemble bowls with sweet potatoes, turkey, and creamy street corn. Finish with Tajín and extra lime if desired.

Inspired by @rcabalieri and a very delicious dip at chamberlains in Toronto 🌽