High Protein Creamy Street Corn Bowls
- 6 days ago
- 4 min read
High-Protein Creamy Street Corn Turkey Bowls
Creamy (high protein!!) street corn dip. Seasoned ground turkey. Roasted sweet potatoes. Black beans. All piled into one ridiculously good, high-protein bowl.
This is exactly the kind of meal I want on repeat: tons of flavor, plenty of protein and fiber, and absolutely no sad diet food energy.
The real star is the creamy street corn dip. I blend cottage cheese until completely smooth, then load it up with corn, lime, Tajín, green chiles, cotija, cilantro and green onions. It tastes creamy and indulgent but also sneaks a little extra protein into every bowl.
Then I spoon it over roasted sweet potatoes, seasoned ground turkey and black beans for a meal that is filling, meal-prep friendly and actually something you will be excited to eat all week.
And yes, you will probably have extra dip.
This is not a problem.
Eat it with chips, veggies, tacos or directly off the spoon. I support you.
Macros for the Street Corn Dip
Per 1/3 Cup (yields 10 servings)
60 calories | 6g protein | 6g carbs | 2g fat
Per 1/2 Cup
85 calories | 8g protein | 8g carbs | 3g fat
Macros are approximate and will vary slightly based on the exact amount of cottage cheese removed and the brands used.
Creamy High-Protein Street Corn Dip
Ingredients
1 (16-ounce) container Good Culture 2% cottage cheese, minus about 1/3 cup*
1 cup corn, thawed if frozen
Juice of 2 limes
1 tablespoon Tajín
1/4 cup crumbled cotija cheese
1/4 cup chopped green chiles
2 green onions, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon reduced-fat mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more to taste
Black pepper, to taste
*I removed somewhere between 1/4 and 1/2 cup of the cottage cheese before making the dip because I needed a little extra room in the container. Naturally, I just ate it. You can also use the entire container and mix everything together in a larger bowl.
Directions
Add the cottage cheese to a medium bowl or leave it in the container if you have enough room.
Use an immersion blender to blend the cottage cheese until completely smooth and creamy.
Add the corn, lime juice, Tajín, cotija cheese, green chiles, green onions, cilantro, reduced-fat mayonnaise, garlic powder, salt and pepper.
Stir until everything is well combined.
Taste and adjust with more lime juice, Tajín, salt or pepper as needed.
Refrigerate until ready to serve. The flavors get even better after the dip has had a little time to sit.
High-Protein Street Corn Dip Turkey Bowls
Approximate Macros Per Completed Bowl:
455 calories | 36g protein | 57g carbs | 11g fat | 11g fiber
Macros are calculated using:
1 cup roasted sweet potatoes
4 ounces 93/7 lean ground turkey, measured raw before cooking
1/4 cup black beans
1/3 cup Creamy Street Corn Dip
Macros do not include cooking oil or optional toppings.
Ingredients for 4 Bowls
For the Bowls
4 cups roasted sweet potatoes
1 pound 93/7 lean ground turkey
1 cup black beans, drained and rinsed
1 1/3 cups Creamy Street Corn Dip
For the Ground Turkey
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
You can absolutely season this with your heart. I did.
Optional Toppings
Sliced or diced avocado
Extra fresh cilantro
Extra crumbled cotija cheese
Extra chopped green onions
Fresh lime wedges
Extra Tajín
Directions
1. Roast the Sweet Potatoes
Preheat the oven to 425°F.
Dice the sweet potatoes into bite-sized pieces and spread them on a baking sheet. Season with salt and pepper.
Roast for approximately 25 to 30 minutes, tossing halfway through, until the sweet potatoes are tender and browned around the edges.
2. Cook the Ground Turkey
Heat a large skillet over medium heat.
Add the ground turkey and season with chili powder, cumin, garlic powder, salt and pepper.
Cook, breaking the turkey apart as it browns, until completely cooked through.
3. Build the Bowls
Divide the following between 4 bowls or meal-prep containers:
1 cup roasted sweet potatoes
4 ounces ground turkey, measured raw before cooking
1/4 cup black beans
1/3 cup Creamy Street Corn Dip
Spoon the cold, creamy street corn dip right over the warm bowl.
Finish with any optional toppings you love: avocado, extra cilantro, more cotija, green onions, lime or another sprinkle of Tajín.
Then mix it all together and ENJOY.
Easy Macro Add-Ons:
Add 1/4 Avocado
Approximately:
+80 calories | +1g protein | +4g carbs | +7g fat | +3g fiber
Add 2 Tablespoons Extra Cotija
Approximately:
+50 calories | +3g protein | +0g carbs | +4g fat
Add Extra Cilantro, Green Onions, Lime or Tajín
Pile them on.
Meal Prep Tips
This is one of those meals that works incredibly well for meal prep, but I recommend keeping the creamy street corn dip separate.
Portion the roasted sweet potatoes, turkey and black beans into meal-prep containers.
When you are ready to eat:
Reheat the sweet potatoes, turkey and beans.
Add 1/3 cup of the cold street corn dip.
Finish with any fresh toppings.
The contrast of the warm bowl with the cold, creamy dip is SO good.
Storage
Street Corn Dip
Store in an airtight container in the refrigerator for up to 5 days.
Give it a good stir before serving.
Turkey Bowls
Store the cooked turkey, roasted sweet potatoes and black beans in airtight containers in the refrigerator for up to 5 days.
For the best texture, keep the street corn dip and any avocado or fresh toppings separate until ready to serve.
More Ways to Use the Leftover Street Corn Dip
Because you will probably have extra, and that is very much intentional:
Eat it with tortilla chips
Use it as a veggie dip
Spoon it over tacos or taco salads
Add it to a quesadilla
Use it as a topping for grilled chicken
Add it to another grain bowl
Eat it directly from the container while standing in front of the refrigerator
No judgment.
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