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Cottage Cheese Veggie Bowls: A Colorful High-Protein Meal You’ll Make Again

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These Cottage Cheese Veggie Bowls combine roasted sweet potatoes, taco-seasoned black beans, creamy cottage cheese, avocado, and hot honey for a colorful, protein-packed vegetarian meal that’s perfect for lunch, dinner, or meal prep.

Ingredients

Scale

Roasted Sweet Potatoes

1 medium sweet potato, peeled and diced

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Taco Black Beans

1 (14-ounce) can black beans, drained

2 teaspoons taco seasoning

Cottage Cheese Mixture

1 1/2 cups cottage cheese

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro

1/4 teaspoon kosher salt

For the Bowls

1 medium avocado, diced

2 tablespoons hot honey

Crushed red pepper flakes

3-4 dashes Tabasco sauce (optional)

Fresh cilantro for garnish

Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with garlic powder, salt, and black pepper, then toss to coat evenly.

3. Roast for 20 to 25 minutes, stirring once halfway through, until tender and lightly browned.

4. Meanwhile, place the black beans in a saucepan with the taco seasoning and warm over low heat until heated through.

5. In a small bowl, stir together the cottage cheese, lime juice, chopped cilantro, and kosher salt until well combined.

6. Divide the warm black beans between two large bowls or three smaller bowls.

7. Top each bowl with the roasted sweet potatoes, cottage cheese mixture, and diced avocado.

8. Drizzle each bowl with hot honey and season with crushed red pepper flakes, additional salt, black pepper, and Tabasco sauce if desired.

9. Garnish with fresh cilantro and serve immediately.

Notes

Use full-fat cottage cheese for the creamiest texture.

Roast the sweet potatoes until caramelized for the best flavor.

Add roasted corn, bell peppers, or cherry tomatoes for extra vegetables.

Store the ingredients separately in the refrigerator for up to 4 days for easy meal prep.

Add the avocado and hot honey just before serving for the freshest flavor.