Hot Honey Cottage Cheese Sweet Potato Bowl
Hot Honey Cottage Cheese Sweet Potato Bowl is a high protein vegetarian meal with sweet heat, creamy texture, and 25 grams of protein per serving.
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Ingredients
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 can (15 ounces) chickpeas rinsed and drained
- 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
- 2 cups low-fat cottage cheese
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes halved
- 1 medium avocado sliced
- 2 tablespoon sliced green onions
For the Hot Honey Drizzle:
- 2 tablespoon honey
- 1 tablespoon hot sauce
- 1 tablespoon fresh lime juice
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Preheat the oven to 425°F Line a large baking sheet with parchment paper.
- Place the sweet potatoes and chickpeas on the prepared baking sheet.
- Drizzle the sweet potatoes and chickpeas with olive oil.
- Add the smoked paprika, garlic powder, onion powder, ¼ teaspoon salt, and black pepper. Toss the sweet potatoes and chickpeas until evenly coated.
- Roast for 22 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are lightly browned.
- In a small mixing bowl, add the honey, hot sauce, lime juice, crushed red pepper flakes, if using, and remaining ¼ teaspoon salt. Stir until blended.
- Divide the baby spinach between 4 bowls.
- Add the roasted sweet potatoes, chickpeas, cottage cheese, cherry tomatoes, and avocado to each bowl.
- Drizzle each serving with the hot honey mixture. Sprinkle with green onions and serve.
Notes
Tips and Tricks
Dry the chickpeas well - Remove as much moisture as possible after rinsing. Drier chickpeas brown better in the oven. Give everything some room - Spread the sweet potatoes and chickpeas across the baking sheet instead of crowding them together. This helps them brown rather than steam. Keep the components separate for meal prep - Store the roasted vegetables, cottage cheese, fresh vegetables, and hot honey in separate containers. This keeps the spinach from becoming soggy. Adjust the heat - The crushed red pepper flakes are optional. Leave them out for less heat or add a little more if you prefer a spicier bowl.Storing and Reheating
Store - Refrigerate the roasted sweet potatoes and chickpeas in an airtight container for up to 4 days. Store the cottage cheese, vegetables, avocado, and hot honey separately when possible. Store the hot honey - Refrigerate the hot honey mixture in a covered container for up to 1 week. Stir before using. Reheat in the microwave - Place the sweet potatoes and chickpeas on a microwave-safe plate. Heat until warmed through, then assemble the bowl with the cold ingredients. Reheat in the oven - Spread the sweet potatoes and chickpeas on a baking sheet and warm at 375°F until heated through. Add them to the remaining bowl ingredients after reheating.Nutrition
Calories: 492kcalCarbohydrates: 70gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 1279mgPotassium: 1375mgFiber: 15gSugar: 20gVitamin A: 27571IUVitamin C: 30mgCalcium: 207mgIron: 4mg
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