Sweet Potato Cottage Cheese Bowl with Hot Honey

Method

1. Roast the Sweet Potato

   Preheat your oven to 425F (220C). Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper until well coated. Spread them out in a single layer on a baking sheet lined with parchment paper, making sure they are not crowded. Roast for 22 to 25 minutes, flipping once halfway through, until the edges are caramelised and the centres are tender.

2. Prepare the Cottage Cheese Base

   While the sweet potato roasts, divide the cottage cheese evenly between two bowls. Give it a gentle stir so it is creamy and smooth. If you like a thicker texture, you can strain it briefly through a fine mesh sieve for a minute or two.

3. Add the Roasted Sweet Potato

   Once the sweet potato is done, let it cool for about 3 to 4 minutes so it is warm but not steaming hot. Spoon the roasted cubes over the top of the cottage cheese in each bowl.

4. Add the Toppings

   Drizzle one teaspoon of hot honey over each bowl. Sprinkle on the red pepper flakes, toasted pumpkin seeds, and fresh chives. Finish with a small pinch of flaky sea salt over everything.

5. Serve Immediately

   Serve the bowls right away while the sweet potato is still warm against the creamy cottage cheese. Taste and add a little more hot honey or a crack of black pepper if needed.