high protein street corn loaded sweet potatoes 🌮🌽🍠
INGREDIENTS
4 sweet potatoes (200 g each)
1 tbsp olive oil
500 g beef mince
1 x sachet @mingleseasoning taco seasoning
1 cup corn (I used fresh, but you can used canned or frozen!)
1/4 red onion, diced
1/4 cup jalapeños (optional)
1/4 cup coriander, finely chopped
1 avocado, diced
1/2 cup cottage cheese
Juice of 1 lime
INSTRUCTIONS
- 1
Preheat oven to 180°C.
- 2
Pierce sweet potatoes with a fork, cover with alfoil, and bake in the oven for 50-60 minutes. Once cooked, leave to cool for 5 mins.
- 3
Heat olive oil in a pan over medium heat. Add the mince to the pan, breaking it up with a spoon, and cook until browned.
- 4
Add in the taco seasoning and a splash of water if needed. Stir until combined, and set aside.
- 5
Make the streen corn salad by adding corn, red onion, jalapenos, coriander, avocado, cottage cheese, lime juice, salt and pepper to a bowl, and mixing until well combined.
- 6
Unwrap the sweet potatoes from the alfoil, cut in half, and gently mash the flesh. Top with the street corn mixture and grate parmesan cheese over the top. Enjoy!
- 7
If meal prepping, store the street corn mixture in a seperate container to the mince and sweet potato, and keep both in the fridge in a sealed container for up to 4 days. Reheat the sweet potato and mince in the microwave for 1-2 mins, then top with the street corn mixture and parmesan!