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Cottage cheese sweet potato bowl with roasted sweet potatoes, crispy chickpeas, broccoli, cherry tomatoes, spinach, sliced avocado, and a generous scoop of creamy cottage cheese in a black bowl.

Cottage Cheese Sweet Potato Bowl

Nesting Lane
Cottage Cheese Sweet Potato Bowl is a high protein vegetarian meal with roasted vegetables, chickpeas, avocado, and cottage cheese for a filling lunch or dinner.
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Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Large Mixing Bowl

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

Calories: 483kcalCarbohydrates: 66gProtein: 27gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 1207mgPotassium: 1528mgFiber: 17gSugar: 13gVitamin A: 26735IUVitamin C: 103mgCalcium: 232mgIron: 4mg
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