street corn burger bowls

A bowl with street corn dip, sweet potatoes, burger, and avocado.

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Ready in just 25 minutes, these bowls pack in protein and fiber and are always a family hit. They have 35g of protein and featured an easy street corn side that knocks it out of the park!

Prep Time10

Cook Time15

Total Time25

Course: dinner

Cuisine: American, Mexican

Keyword: greek yogurt

Servings:

Calories: 521kcal

Author: Mika Kinney

Ingredients

sweet potatoes

2 small sweet potatoes diced small
1 teaspoons olive oil
2 teaspoons maple syrup
¼ teaspoon salt
¼ teaspoon black pepper

corn

1 can corn or 1½ cups frozen corn drained
½ teaspoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper

street corn sauce

½ cup plain non-fat Greek yogurt
2 tablespoons mayo
½ cup cotija cheese crumbled
¼ red onion finely diced
1 jalapeño deseeded and diced (optional)
1 handful fresh cilantro finely chopped
juice of 1 lime
¼ teaspoon salt
¼ teaspoon black pepper
½ cup black beans

burgers

4 burger patties or 1 pound ground beef
if using ground beef: 1 tablespoon ketchup, 1 tablespoon yellow mustard, salt and pepper

Instructions

Toss the diced 2 small sweet potatoes with 1 teaspoons olive oil, 2 teaspoons maple syrup, ¼ teaspoon salt, and ¼ teaspoon black pepper. Pour these onto one half of a lined sheet tray or on your air fryer tray. In the same (now empty) bowl, toss the 1 can corn or 1½ cups frozen corn with ½ teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Spread this on the other side of the tray. Air fry at 375F for 10-15 minutes, or bake at 375F for 15-20 minutes, until the sweet potatoes are tender and starting to caramelize.
While the vegetables cook, make the street corn sauce: mix the ½ cup plain non-fat Greek yogurt, 2 tablespoons mayo, ½ cup cotija cheese, diced ¼ red onion, diced (optional) 1 jalapeño, chopped 1 handful fresh cilantro, juice of 1 lime, ½ cup black beans, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Set aside.
Cook the burgers: grill or pan-fry the patties to your liking. If using ground beef, brown in a skillet over medium-high heat with the ketchup, mustard, salt, and pepper mentioned above until cooked through.
When the corn is done, stir it into the street corn sauce.
Build each bowl: sweet potatoes on the base, burger or ground beef on top, a generous scoop of street corn, and avocado if using. Finish with extra lime juice and cilantro and enjoy! Optional to add avocado too!

Video

Notes

Ground beef tip: The ketchup and mustard in the ground beef give it a classic smash burger flavor without a bun - don't skip them.

Make it milder: Leave out the jalapeño or use just half.

Storage: Store sweet potato and burger together and the street corn separately in the fridge for up to 4 days. The street corn sauce keeps well and gets better overnight as the flavors meld.

Meal prep: Sweet potatoes and corn can be roasted in bulk at the start of the week. The street corn sauce doubles easily.

Nutrition