Sweet Potato & Black Bean Cottage Cheese Bowl (a Vegetarian Version of the Viral Bowl)
Taco-seasoned black beans, roasted sweet potatoes, creamy avocado, lime-cilantro cottage cheese, and a generous drizzle of hot honey. A vegetarian version of the viral bowl! This recipe makes two large cottage cheese bowls or three smaller bowls.
Ingredients
Roasted sweet potatoes:
- 1 medium sweet potato about 3/4 pound or 2 1/2 cups; peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Taco-seasoned black beans:
- 14 ounces canned black beans drained but not rinsed; 1 can; 1 1/2 cups
- 2 teaspoons taco seasoning
Cottage cheese:
- 1 1/2 cups cottage cheese
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro minced
- 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
- salt to taste; I like a course finishing salt like Maldon sea salt flakes
- freshly ground black pepper
Instructions
Roast the sweet potatoes:
- Preheat oven to 400°F.
- Add sweet potatoes to a rimmed cookie sheet and drizzle with olive oil. Sprinkle the garlic powder, salt, and pepper over the top. Use a spatula or clean hands to toss the sweet potatoes until well-coated.
- Place in the oven and roast until tender and browned in spots on the outside, 20-25 minutes, stirring once while cooking.
Warm the black beans:
- Add the drained but not rinsed black beans to a skillet or saucepan. Stir in the taco seasoning. Cover and heat on low until warmed through. Remove from heat until ready to serve.
Mix up the cottage cheese:
- Add the cottage cheese to a small bowl. Add lime, cilantro, and 1/4 teaspoon salt. Stir until combined.
Assemble the bowls:
- Divide the beans between 2 or 3 bowls (makes two large bowls or three smaller but still generous bowls). Divide the cottage cheese, sweet potatoes, and avocado between the bowls.
- Drizzle hot honey over the top of each bowl. Sprinkle with additional salt if desired (especially the avocado), then sprinkle crushed red pepper flakes over the top, too. Add a few dashes of Tabasco if desired.
- Garnish with a little more chopped cilantro and serve.
Notes
As written, this recipe makes two large cottage cheese bowls or three smaller-sized bowls.
Nutrition Facts
Serving: 1bowl, Calories: 724kcal, Carbohydrates: 88g, Protein: 33g, Fat: 29g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 27mg, Sodium: 2213mg, Potassium: 1677mg, Fiber: 24g, Sugar: 27g, Vitamin A: 16435IU, Vitamin C: 21mg, Calcium: 251mg, Iron: 5mg