STREET CORN BEEF POWER BOWLS

@kalejunkie STREET CORN BEEF POWER BOWLS, because it’s time to elevate those cottage cheese beef bowls that went viral last year :) This bowl is giving taco vibes thanks to the taco-seasoned beef, and it’s paired with roasted sweet potatoes for those good carbs and topped with my smoky street corn salad. Yes this is a need, not a want!⁣
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Makes 4 servings⁣
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⁣
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Corn Salad ⁣
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⁣
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Smoky Street Corn Dressing⁣
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⁣
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Preheat oven to 400F. Add sweet potatoes to a baking sheet. Toss with olive oil, paprika and salt. Bake for 20 minutes, then toss, then bake again for 10-15 minutes more until golden and crunchy. Remove tray from oven and set aside. Now make the beef. Spray a large non-stick skillet with cooking spray (or lightly oil the pan). Once hot, add the ground beef and taco seasoning, breaking it up with a meat masher into tiny pieces until cooked through. If it’s dry, add 2-3 tb water. Set aside. For the corn salad, add the salad ingredients to a large bowl, then make your dressing. Add all of the dressing ingredients to a small blender and blend until smooth. Taste and adjust seasonings as desired. Pour 3/4 of the dressing over the salad and toss to coat well. Last, assemble your bowls—divide the sweet potatoes, ground beef, avocado, and corn salad between bowls and drizzle with remaining dressing on top. Enjoy! #streetcorn #viralrecipes #tacosalad #powerbowls

Category : Ko'cha taomlari retseptlari

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