Sweet Potato Ground Beef Bowls
These Sweet Potato Ground Beef Bowls have so much goodness piled into one bowl! You get caramelized roasted sweet potatoes, savory taco meat, and creamy street corn with plenty of lime, cotija, and Tajín. Every bite is a little sweet, smoky, zesty, and delicious!
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
Taco Night, Bowl Style
I love a dinner that checks all the boxes, and these sweet potato bowls definitely do! They’re packed with over 30 grams of protein, and there’s such a good mix of sweet and savory flavors and textures. While the sweet potatoes roast, I can cook the beef and get the street corn ready, so everything comes together at about the same time.
They’ve also been great to have tucked away in the fridge for lunch. Everything holds up well for a few days, and I can quickly build a bowl whenever I’m hungry. My chicken fajita burrito bowls are another favorite when I’m in meal-prep mode!
With love (and lots of good eats), 
Oh my gosh, this was SO good! I followed the recipe exactly, and my whole family loved it. The sweet potatoes, beef, and street corn are such a great combo. And that street corn is amazing on its own too! We couldn’t stop scooping it up with tortilla chips! Definitely making this again.
— Kelly
What goes well in sweet potato bowls?
The full list of ingredients with measurements can be found in the printable recipe card below.
- Sweet potatoes: The hearty base of the bowls! Roasting brings out their natural sweetness and gives the edges a little caramelization.
- Oil + seasonings: Olive or avocado oil helps the potatoes brown, while paprika, garlic powder, salt, and pepper add plenty of savory flavor.
- Ground beef: I like using lean ground beef for plenty of protein without too much excess grease. Your favorite taco seasoning makes it quick and easy to season.
- Corn: Fresh, frozen, or canned corn all work. Cooking it in a hot skillet adds a little char and brings out its sweetness.
- Red onion + cilantro: Add fresh flavor, color, and a little crunch to the street corn.
- Sour cream + mayonnaise: Create the rich, creamy base for the street corn mixture.
- Cotija cheese: Salty and slightly tangy, cotija adds classic street corn flavor. I like adding a little extra over the finished bowls, too!
- Lime + Tajín: Fresh lime juice adds brightness, while Tajín or elote seasoning gives the corn a zesty, slightly spicy finish.
Recipe Variations & Substitutions
- Switch up the protein: Swap the ground beef for ground turkey or chicken.
- Try regular potatoes: Not a sweet potato fan? Use roasted Yukon gold or russet potatoes instead.
- Add black beans: Stir black beans into the taco meat or add them to the bowls for extra fiber and protein.
- Make it spicy: Add diced jalapeño to the street corn or use a spicy taco seasoning. A drizzle of hot sauce is great, too!
- Add avocado: Top each bowl with sliced avocado or a scoop of guacamole for extra richness.
- Swap the cheese: If you can’t find cotija, crumbled feta or queso fresco makes a good substitute.
- Lighten up the street corn: Replace the sour cream with plain Greek yogurt. You can also use a little less mayonnaise if you prefer.
- Add more veggies: Roasted bell peppers, zucchini, or onions are easy additions and a great way to bulk up the bowls.
Kim’s Recipe Tips
- Cut the sweet potatoes evenly: Keep the cubes close to the same size so they roast at the same rate.
- Give them room to roast: Spread the sweet potatoes in a single layer with a little space between them. If the pan is overcrowded, they’ll steam instead of getting those delicious browned edges.
- Flip halfway through: Give the potatoes a quick toss about halfway through roasting for more even browning.
- Get a good char on the corn: Use a hot skillet and let the corn sit for a bit before stirring. Those lightly charred pieces add so much flavor to the street corn.
- Let the corn cool slightly: Give it a few minutes before mixing it with the sour cream and mayo so the dressing stays thick and creamy.
- Prep while the potatoes roast: Cook the taco meat and make the street corn while the sweet potatoes are in the oven. Everything should be ready at about the same time!
How to Make Street Corn Sweet Potato Ground Beef Bowls
You’ll love how simple this easy recipe is to pull together. While the sweet potatoes roast, you can have the rest of the bowl ready to go!
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Roast the sweet potatoes. Preheat the oven to 425°F. Add the sweet potatoes to a large baking sheet. Toss with olive oil, salt, pepper, paprika, and garlic powder. Spread into an even layer and roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.
Step 2: Cook the beef. Meanwhile, cook the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once browned and cooked through, drain any excess grease.
Step 3: Season the beef. Add the taco seasoning and prepare according to the package directions.
Step 4: Char the corn. Add the corn to a large skillet over medium-high heat. Cook for about 5 to 7 minutes, stirring occasionally, until lightly charred. Remove from the heat and let cool.
Step 5: Make the street corn. Add the charred corn to a medium bowl with the red onion, cilantro, sour cream, mayonnaise, cotija cheese, lime juice, and Tajín or elote seasoning. Stir until well combined.
Step 6: Assemble bowls. Divide the roasted sweet potatoes among 6 bowls. Top with the taco meat and street corn mixture. Garnish with extra cotija, cilantro, Tajín, and fresh lime, if desired.
How to Store and Reheat
- Store: Keep leftovers in airtight containers in the refrigerator for up to 4 days. For the best texture, store the street corn separately from the beef and sweet potatoes.
- Reheat: Warm the beef and sweet potatoes in the microwave until heated through, then add the cold street corn and your favorite toppings. A fresh squeeze of lime is great for brightening everything back up!
- Meal prep: Divide the beef and sweet potatoes among individual containers for easy grab-and-go lunches. Keep the street corn in a separate container and add it just before serving.
More Bowl Recipes to Try
If you try these sweet potato bowls, let me know! Leave a comment and if you love them as much as I do, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Sweet Potato Ground Beef Bowls
Ingredients
For the Sweet Potatoes
- 3 large sweet potatoes peeled and cut into 1-inch cubes
- 1 1/2 tablespoons olive oil or avocado oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Taco Meat
- 2 pounds lean ground beef
- 1 packet taco seasoning
For the Street Corn
- 2 cups corn, fresh, frozen, or canned and drained
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- Juice of 1 lime
- 1/2 teaspoon Tajín or elote seasoning, optional and/or can just be a garnish
For Serving, Optional
- Crumbled cotija cheese
- Chopped fresh cilantro
- Lime wedges
- Tajín or elote seasoning
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Preheat the oven to 425°F. Add the 3 large sweet potatoes peeled and cut into 1-inch cubes to a large baking sheet. Toss with 1 1/2 tablespoons olive oil or avocado oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Spread into an even layer and roast for 25 to 30 minutes, flipping halfway through, until tender and lightly browned.
- Meanwhile, cook the 2 pounds lean ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Once browned and cooked through, drain any excess grease. Add the 1 packet taco seasoning and prepare according to the package directions.
- Add the 2 cups corn to a large skillet over medium-high heat. Cook for about 5 to 7 minutes, stirring occasionally, until lightly charred. Remove from the heat and let cool for a few minutes.
- Add the charred corn to a medium bowl with the 1/2 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1/3 cup sour cream, 1/3 cup mayonnaise, 1/4 cup crumbled cotija cheese, Juice of 1 lime, and 1/2 teaspoon Tajín or elote seasoning. Stir until well combined.
- Divide the roasted sweet potatoes among 6 bowls. Top with the taco meat and street corn mixture. Garnish with extra cotija, cilantro, Tajín, and fresh lime, if desired.
Notes
- Store: Keep leftovers in airtight containers in the refrigerator for up to 4 days. For the best texture, store the street corn separately from the beef and sweet potatoes.
- Reheat: Warm the beef and sweet potatoes in the microwave until heated through, then add the cold street corn and your favorite toppings. A fresh squeeze of lime is great for brightening everything back up!
- Meal prep: Divide the beef and sweet potatoes among individual containers for easy grab-and-go lunches. Keep the street corn in a separate container and add it just before serving.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Oh my gosh, this was SO good! I followed the recipe exactly, and my whole family loved it. The sweet potatoes, beef, and street corn are such a great combo. And that street corn is amazing on its own too! We couldn’t stop scooping it up with tortilla chips! Definitely making this again.