07/08/2026
Dinner Idea (following anti-inflammatory diet)
RECIPE BELOW:
š¤street corn beef bowls
š¤salad with olive oil and lemon juice
š¤baked peaches with cool whip and dark chocolate chips
For the Roasted Sweet Potatoes:
2 large sweet potatoes, diced
Olive oil
Salt and pepper
Garlic powder
Paprika
For the Beef:
1 lb ground beef
Taco seasoning
For the Street Corn Salad & Toppings:
1 (15oz) can of sweet corn, drained
1 jalapeno, diced & seeds removed
2 tbsp chopped cilantro
2 tbsp sour cream or Greek yogurt
2 tbsp mayo
Juice of 1/2 lime
2 tbsp grated parmesan or Cotija cheese
Chile lime seasoning
Avocado for serving
Instructions
1. Roast the Sweet Potatoes: Preheat your oven to 400Ā°F (200Ā°C). Toss the diced sweet potatoes in olive oil, salt, pepper, garlic powder, and paprika. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly browned.
2. Cook the Beef: Heat a skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it up as it cooks. Drain any excess fat, then stir in your favorite taco seasoning (and a splash of water if the seasoning instructions require it).
3. Mix the Street Corn Salad: In a medium bowl, combine the drained sweet corn, diced jalapeno, chopped cilantro, sour cream (or Greek yogurt), mayo, lime juice, and grated cheese. Stir well, then season with chile lime seasoning to taste.
4. Assemble the Bowls: Divide the roasted sweet potatoes and taco beef among your serving bowls. Top with a generous scoop of the street corn salad and garnish with sliced avocado.
