Beef and Sweet Potato Bowls with Creamy Corn

Instructions

1. 1

   Preheat the oven to 220°C/425°F conventional. During preheating, scrub the sweet potato and cut it into 2 cm cubes. Toss on a 33 × 46 cm rimmed baking tray with the olive oil, salt, black pepper, paprika and garlic powder, then spread into one layer.

2. 2

   Roast for 25–30 minutes, turning halfway through, until the sweet potato is tender in the centre and browned at the edges. Prepare the toppings while it roasts.

3. 3

   Thaw the frozen corn and measure out 320 g. Finely dice the red onion, chop the cilantro and crumble the cotija. Mix them in a bowl with the corn, sour cream, mayonnaise, chili-lime seasoning and lime juice. Refrigerate until serving.

4. 4

   Heat a 28 cm nonstick frying pan over medium-high heat for 1 minute. Add the ground beef, using 90% lean beef, and cook for 7–9 minutes, breaking it into small pieces as it browns.

5. 5

   Stir the taco seasoning and 100 ml water into the beef. Reduce to medium-low and simmer for 3–4 minutes, stirring, until the sauce coats the meat without pooling. Check several thick clusters with a food thermometer to confirm the beef reaches 71°C/160°F.

6. 6

   Divide the roasted sweet potato among four bowls. Spoon the hot beef over it, add the chilled creamy corn mixture and serve immediately.