YOUR SOLIN GENERATED RECIPE
Beef Street Corn with Roasted Sweet Potatoes
Sautéed lean ground beef and charred corn served over tender roasted sweet potatoes, topped with a zesty yogurt crema and salty feta crumbles.
INGREDIENTS
5.75 oz 93% lean ground beef
0.5 medium sweet potato
0.25 cup frozen corn kernels
0 tsp extra virgin olive oil
1 tbsp nonfat plain Greek yogurt
0.25 oz feta cheese
0.5 tsp chili powder
0.25 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lime juice
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into 1/2-inch cubes.
On a parchment-lined baking sheet, toss the sweet potato cubes with the olive oil and half of the sea salt and black pepper.
Roast for 20 to 25 minutes, or until the potatoes are tender and slightly caramelized on the edges.
While the potatoes roast, heat a large non-stick skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.
Stir in the frozen corn, chili powder, ground cumin, garlic powder, and the remaining sea salt and black pepper.
Continue cooking for 4 to 5 minutes until the corn is heated through and slightly charred.
In a small bowl, whisk together the Greek yogurt and lime juice to create the crema.
Divide the roasted sweet potatoes into bowls and top with the beef and corn mixture.
Drizzle with the lime-yogurt crema and garnish with feta cheese and fresh cilantro before serving.