Street Corn Sweet Potato Bowls

gluten-free ⓘ

5 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs 93/7 Lean Ground Turkey (907g raw)
• 1 Medium Onion, diced (150g)
• 1 Pack of Taco Seasoning
• 1500g Sweet Potatoes (raw, cubed)
• 3 tsp Olive Oil (15mL)
• 1 tsp Salt
• 1 tsp Black Pepper
• 700g Corn
• 1/4 Cup Cilantro, chopped (15g)
• 3 Tbsp Light Mayo (45g)
• 75g 0% Greek Yogurt
• Juice of 1 Lime (30mL)
• 3 Tbsp Feta Cheese (42g)
• 1 tsp Salt + Tajin

Instructions

1. Air fry the cubed sweet potatoes at 400°F for 20 to 25 minutes until they reach a crispy texture.
2. Combine the corn, cilantro, light mayo, Greek yogurt, lime juice, feta cheese, and salt/tajin in a bowl, then keep refrigerated.
3. Brown the ground turkey and diced onion in a pan, then incorporate the taco seasoning.
4. Assemble five bowls by dividing the sweet potatoes, turkey mixture, and street corn among them.
5. For storage, keep in the refrigerator for 4 to 5 days or freeze for longer periods. When eating, reheat the sweet potatoes and turkey first, then add the cold street corn mixture.