Viral Street Corn Sweet Potato Bowl (30 Minutes)
Roasted sweet potatoes, charred corn, black beans and chipotle lime crema in one high-protein bowl — the viral street corn meal-prep bowl, ready in 30 minutes.
Method
- Heat the oven to 425°F (220°C, gas 7). Toss the sweet potato cubes with the olive oil, chili powder, cumin, smoked paprika and salt, and spread them in a single layer on a baking sheet.
- Roast for 20 minutes, flipping once halfway, until the edges are crisp and the centres are tender.
- While the potatoes roast, char the corn in a dry skillet over high heat for 4 to 5 minutes, stirring often, until browned in spots.
- Whisk the sour cream, mayonnaise, lime juice and chipotle into a smooth crema and season with a pinch of salt.
- Warm the black beans in a small saucepan over medium heat with a pinch of cumin for 2 minutes.
- Build the bowls with sweet potatoes, black beans and charred corn, drizzle over the chipotle lime crema, and top with cotija, cilantro and avocado.
Roasted sweet potatoes, charred corn, black beans and chipotle lime crema in one high-protein bowl — the viral street corn meal-prep bowl, ready in 30 minutes.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 14 g
- Carbs
- 58 g
- Fat
- 22 g
- Fibre
- 11 g
- Sugar
- 9 g
- Sodium
- 620 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Give the sweet potatoes space on the baking sheet — crowded cubes steam instead of crisping. The corn needs a dry, very hot pan to char; oil in the pan will fry it instead.
Substitutions
- Cotija cheese — feta cheese
- Sour cream — Greek yogurt
- Black beans — pinto beans or chickpeas
- Chipotle in adobo — 1/2 teaspoon chipotle powder or a dash of hot sauce
Serving suggestions
Serve warm as a lunch bowl, or pack the components separately for meal prep and assemble just before eating.
Storage
Store the roasted potatoes, beans and corn in separate airtight containers in the fridge for up to 4 days; keep the crema and avocado separate.
Reheating
Reheat the potatoes and beans in the microwave for 2 minutes or in a 400°F (200°C, gas 6) oven for 8 minutes, then add the cold toppings fresh.
Equipment
- Baking sheet
- Large skillet
- Small saucepan
- Mixing bowl
Variations
- Chicken: add shredded rotisserie chicken for extra protein
- Quinoa base: serve over cooked quinoa instead of extra sweet potato
- Extra heat: stir a second teaspoon of chipotle into the crema and add pickled jalapeños
Why it works
Sweet potato brings sweetness and body, charred corn adds smoky crunch, and the tangy chipotle crema ties the bowl together the way elote sauce does on street corn. Black beans add protein and make it filling without meat.
Frequently asked questions
Can I use canned corn for a street corn sweet potato bowl?
Yes. Drain it well and pat it dry, then char it in the same hot dry skillet; wet corn will steam instead of browning.
Is this sweet potato bowl good for meal prep?
Yes, it holds well for 4 days in the fridge. Pack the crema separately and slice the avocado fresh so it does not brown.
Can I make this bowl dairy-free?
Yes. Swap the sour cream for a dairy-free yogurt, skip the cotija or use a dairy-free feta, and keep the rest the same.
Tags
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