Easy Meal Prep Street Corn Sweet Potato Bowl
Get ready for a flavor-packed adventure with our Sweet Potato Street Corn Bowl! This vibrant meal prep dish combines hearty ground beef with the natural sweetness of roasted sweet potatoes and zesty street corn for a protein punch that will keep you fueled all week. Whip it up in no time and enjoy a delicious, wholesome meal that’s as colorful as it is satisfying!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh cilantro or 15g (0.53 oz)optional
- 2 cups corn or 240g kernels (480 ml)
- 1 large jalapeño, diced
- 2 limes, juiced
- 1/4 red onion, diced
- 4 sweet potatoes or 800g cooked (200g cooked per serving)
🥩Meat & Seafood(1)
- 20 oz cooked 93/7 ground beef (5oz cooked per serving (2 lbs raw) (567 g)
🥛Dairy & Eggs(2)
- 1/2 cup or 60g feta cheese (120 ml)
- 2/3 cup or 150g 0% plain Greek yogurt (161 ml)
🧂Spices & Seasonings(2)
- Chili Powder
- Salt & Pepper to taste
📦Other(1)
- 4 tbsp or 60g light mayo (60 ml)
Nutrition (per serving)
Calories
596
Protein
42g
Carbs
58g
Fat
23g
👨🍳 Instructions
- 1
Wash and dry your sweet potatoes.
- 2
Cut them in half and season the cut side with avocado/olive oil and seasonings.
- 3
Place face down on a parchment-lined pan and bake at 425°F (220°C) for ~45 minutes or until fork tender.
- 4
While the sweet potatoes are baking, make your street corn and cook your ground beef.
- 5
Once the sweet potatoes are done, place one half (~200g cooked) into your meal prep containers and mash.
- 6
Add your ground beef on top, followed by your street corn.
- 7
Pop the lid on and store in the fridge for up to 4 days. Anything beyond I would recommend freezing.
💡 Pro Tips
- ✓Brown your 93/7 ground beef at 375°F in a cast iron skillet without stirring for the first 3-4 minutes to develop a Maillard crust with 40% more browning surface area, then break it apart for the remaining cook time.technique375°F, 3-4 minutes undisturbed
- ✓Mix your Greek yogurt-mayo crema (150g yogurt + 60g mayo = 1:2.5 ratio) with lime juice 2-3 hours before assembly so lactic acid denatures proteins and thickens the mixture by 15-20%, preventing watery bowls during storage.ingredient1:2.5 yogurt-to-mayo ratio, 2-3 hours ahead
- ✓Bake sweet potatoes cut-side DOWN at 425°F because direct contact with the pan concentrates heat to 450-475°F at the surface, caramelizing sugars and reducing cook time to 40-45 minutes versus 60+ minutes for whole potatoes.timing425°F, 40-45 minutes, cut-side down
- ✓Char your corn kernels in a dry pan over medium-high heat (350°F) for 4-5 minutes before mixing with the crema to develop nutty, sulfurous compounds that mask the sweet potato's earthiness.technique350°F, 4-5 minutes dry pan
- ✓Dice jalapeños and red onions immediately before assembly (within 30 minutes) because cell damage releases polyphenol oxidase, turning exposed surfaces brown within 2 hours and creating bitter off-flavors in meal prep containers.timing30 minutes before assembly
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Easy Meal Prep Street Corn Sweet Potato Bowl
Get ready for a flavor-packed adventure with our Sweet Potato Street Corn Bowl! This vibrant meal prep dish combines hearty ground beef with the natural sweetness of roasted sweet potatoes and zesty street corn for a protein punch that will keep you fueled all week. Whip it up in no time and enjoy a delicious, wholesome meal that’s as colorful as it is satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh cilantro or 15g (0.53 oz)optional
- 2 cups corn or 240g kernels (480 ml)
- 1 large jalapeño, diced
- 2 limes, juiced
- 1/4 red onion, diced
- 4 sweet potatoes or 800g cooked (200g cooked per serving)
🥩Meat & Seafood(1)
- 20 oz cooked 93/7 ground beef (5oz cooked per serving (2 lbs raw) (567 g)
🥛Dairy & Eggs(2)
- 1/2 cup or 60g feta cheese (120 ml)
- 2/3 cup or 150g 0% plain Greek yogurt (161 ml)
🧂Spices & Seasonings(2)
- Chili Powder
- Salt & Pepper to taste
📦Other(1)
- 4 tbsp or 60g light mayo (60 ml)
Nutrition (per serving)
Calories
596
Protein
42g
Carbs
58g
Fat
23g
👨🍳 Instructions
- 1
Wash and dry your sweet potatoes.
- 2
Cut them in half and season the cut side with avocado/olive oil and seasonings.
- 3
Place face down on a parchment-lined pan and bake at 425°F (220°C) for ~45 minutes or until fork tender.
- 4
While the sweet potatoes are baking, make your street corn and cook your ground beef.
- 5
Once the sweet potatoes are done, place one half (~200g cooked) into your meal prep containers and mash.
- 6
Add your ground beef on top, followed by your street corn.
- 7
Pop the lid on and store in the fridge for up to 4 days. Anything beyond I would recommend freezing.
💡 Pro Tips
- ✓Brown your 93/7 ground beef at 375°F in a cast iron skillet without stirring for the first 3-4 minutes to develop a Maillard crust with 40% more browning surface area, then break it apart for the remaining cook time.technique375°F, 3-4 minutes undisturbed
- ✓Mix your Greek yogurt-mayo crema (150g yogurt + 60g mayo = 1:2.5 ratio) with lime juice 2-3 hours before assembly so lactic acid denatures proteins and thickens the mixture by 15-20%, preventing watery bowls during storage.ingredient1:2.5 yogurt-to-mayo ratio, 2-3 hours ahead
- ✓Bake sweet potatoes cut-side DOWN at 425°F because direct contact with the pan concentrates heat to 450-475°F at the surface, caramelizing sugars and reducing cook time to 40-45 minutes versus 60+ minutes for whole potatoes.timing425°F, 40-45 minutes, cut-side down
- ✓Char your corn kernels in a dry pan over medium-high heat (350°F) for 4-5 minutes before mixing with the crema to develop nutty, sulfurous compounds that mask the sweet potato's earthiness.technique350°F, 4-5 minutes dry pan
- ✓Dice jalapeños and red onions immediately before assembly (within 30 minutes) because cell damage releases polyphenol oxidase, turning exposed surfaces brown within 2 hours and creating bitter off-flavors in meal prep containers.timing30 minutes before assembly