Cottage Cheese Sweet Potato Bowl is a filling high protein meal made with roasted sweet potatoes, broccoli, chickpeas, spinach, cottage cheese, avocado, and cherry tomatoes.
A little parsley and fresh lemon juice finish everything without adding a heavy sauce.
You get a mix of warm roasted vegetables and cool, creamy cottage cheese in every bowl. The chickpeas add more texture and plant-based protein, while avocado makes the meal more satisfying.
Each serving has 27 grams of protein, so this works well when you want a meatless lunch or dinner that fills you up.
It’s also handy for meal prep. Store the main ingredients separately, then build a bowl when you’re ready to eat. A large baking sheet handles the roasted vegetables and chickpeas, while a large mixing bowl can help with prep.
Why You’ll Love This Cottage Cheese Sweet Potato Bowl
High Protein
Each serving has 27 grams of protein from cottage cheese, chickpeas, and the other ingredients. It makes a filling option for lunch or dinner.
Plenty of Vegetables
Sweet potatoes, broccoli, spinach, avocado, and cherry tomatoes give each bowl a mix of vegetables with different textures.
Meatless Main Course
Cottage cheese and chickpeas make this a substantial vegetarian dinner without relying on meat.
Meal Prep Friendly
The roasted vegetables and chickpeas can be prepared ahead of time. Keep the fresh ingredients separate until you assemble your bowl.
Creamy Without a Heavy Sauce
Cottage cheese adds a creamy element while fresh lemon juice gives the bowl a bright finish.
Ingredient Substitutions
Baby Spinach
Use chopped romaine, baby kale, or mixed greens instead of spinach.
Broccoli
Cauliflower florets can replace the broccoli.
Chickpeas
Use drained and rinsed cannellini beans or black beans if you don’t have chickpeas.
Cottage Cheese
Ricotta can be used in place of cottage cheese, although the texture and protein content will be different.
Cherry Tomatoes
Grape tomatoes or chopped Roma tomatoes can be used instead.
Fresh Parsley
Fresh cilantro or chopped green onions can replace the parsley.
Lemon Juice
Fresh lime juice can be used instead of lemon juice.
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Cottage Cheese Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 4 cups broccoli florets
- 2 cups low-fat cottage cheese
- 1 can (15 ounces) chickpeas rinsed and drained
- 2 cups fresh baby spinach
- 1 medium avocado sliced
- ½ cup cherry tomatoes halved
- 2 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the sweet potatoes and broccoli on the prepared baking sheet.
- Drizzle the vegetables with the olive oil. Add the smoked paprika, garlic powder, onion powder, ¼ teaspoon salt, and black pepper.
- Toss the vegetables to coat them with the oil and seasonings.
- Roast for 12 to 15 minutes. Stir the sweet potatoes and broccoli.
- Add the chickpeas to the baking sheet. Roast for another 10 minutes, or until the sweet potatoes are tender and lightly browned.
- Divide the baby spinach evenly between 4 bowls. Add the roasted sweet potatoes, broccoli, chickpeas, cottage cheese, avocado, and cherry tomatoes to each bowl.
- Sprinkle the bowls with the remaining ¼ teaspoon salt and chopped parsley.
- Drizzle each bowl with fresh lemon juice.
Notes
Tips and Tricks
Keep the cottage cheese cold – Add it directly from the refrigerator when assembling the bowls for a contrast with the warm roasted ingredients. Store the avocado separately – If you’re preparing the bowls ahead, slice the avocado shortly before serving to help prevent browning.Storing and Reheating
Store – Refrigerate the roasted sweet potatoes, broccoli, and chickpeas in an airtight container for up to 4 days. Keep the cottage cheese, spinach, avocado, tomatoes, parsley, and lemon juice separate when possible. Reheat in the Microwave – Place the sweet potatoes, broccoli, and chickpeas on a microwave-safe plate or bowl. Heat until warmed through, then add the cold ingredients. Reheat in the Oven – Place the roasted sweet potatoes, broccoli, and chickpeas on a baking sheet and warm at 350°F until heated through. Assemble the bowl after reheating.Nutrition
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