High Protein Street Corn Loaded Sweet Potatoes
Baked sweet potatoes loaded with taco-seasoned beef and a creamy street corn salad, with meal-prep instructions for four days of dinners.
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- 4 sweet potatoes (~200 g each)
- 1 tbsp olive oil
- 500 g beef mince
- 1x 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
- Parmesan cheese, to serve (measure with your heart!)
- salt
- pepper
- 1Heat the oven — Preheat oven to 180°C.
- 2Bake the potatoes — 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.
- 3Brown the mince — 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.
- 4Season the mince — Add in the taco seasoning and a splash of water if needed. Stir until combined, and set aside.
- 5Mix the salad — 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.
- 6Fill the potatoes — 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!
- 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!
- Servings not found in the source — set to 4.