Veggie Protein Bowls
These veggie protein bowls are my go-to weeknight dinner when I need something nutritious, filling, and quick! With roasted sweet potatoes and chickpeas, creamy cottage cheese, and a drizzle of honey mustard sauce, they’re simple and endlessly customizable.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- 4
Ingredients 10
- 1 1/2 to 2 pounds sweet potatoes, diced into 3/4 ” cubes (skin on)
- 15 -ounce can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- ½ tablespoon each garlic powder, chili powder, and kosher salt
- 3 cups cottage cheese
- 1 recipe Honey Mustard Sauce (with a few shakes hot sauce, if desired)
- 1 ripe avocado
- 4 cups coleslaw mix or thinly sliced red cabbage
- 1 recipe seasoned quinoa (optional)
- Protein adders (optional): baked tofu , pan seared chicken , shredded chicken , air fryer chicken
Method 6
- 01
Preheat the oven to 450°F.
- 02
In a large bowl, mix the sweet potatoes and chickpeas with the olive oil, garlic powder, chili powder, and kosher salt . Add a few grinds of fresh ground pepper if desired.
- 03
Place the sweet potatoes on a baking sheet lined with parchment paper in a single layer.
- 04
Bake for 25 minutes until the cubes are fork-tender and browned on the bottom and the chickpeas are slightly crispy.
- 05
Meanwhile, make the Honey Mustard (add a few shakes of hot sauce for Hot Honey Mustard Sauce).
- 06
To serve, make a bowl with coleslaw mix or red cabbage, then top with the roasted vegetables and ¾ cup cottage cheese. Drizzle about 2 tablespoons of mustard sauce over the coleslaw mix and veggies (I prefer not drizzling it on the cottage cheese). Add avocado slices and serve.
Provenance
- recipe-clones/acouplecooks-data
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