High-Protein Street Corn Taco Bowls by Thesheajones

Ingredients

• 1 serrano pepper, finely chopped
• 1 jalapeño pepper, finely chopped
• 1 medium tomato, finely chopped (optional)
• 1 large avocado, diced
• 1 (15-oz) can corn, drained
• 1/2 cup cilantro, chopped
• Juice of 2 limes
• 3 heaping tbsp low-fat cottage cheese
• 1 tbsp mayonnaise
• 1 lb ground chicken
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp taco seasoning
• 1/2 cup cotija cheese, crumbled
• 2 tbsp hot honey

Instructions

1. Finely chop the serrano, jalapeño, tomato, avocado, and cilantro, then add them to a medium bowl.
2. Stir in the corn, lime juice, cottage cheese, and mayonnaise, then blend or mash until creamy with some texture, about 30 seconds.
3. Heat a skillet over medium-high heat and cook the diced sweet potatoes with a little oil for 10-12 minutes, stirring until browned and tender.
4. Add the ground chicken and taco seasoning to the skillet, then cook 6-8 minutes more, breaking it up until no pink remains.
5. Spoon the sweet potatoes and chicken into bowls, then top with the street corn mixture.
6. Finish with crumbled cotija and a drizzle of hot honey, then serve right away.