Can I eat this bowl cold?

Yes, absolutely. If you use cold roasted sweet potato straight from the fridge it actually works really well on warm days. The textures are still great and it almost feels like a cold grain bowl style meal.

Is cottage cheese healthy enough to eat every day?

For most people, yes. It is high in protein, relatively low in calories, and a good source of calcium. If you are watching sodium, just check the label because some brands are saltier than others.

What kind of sweet potato is best here?

Regular orange fleshed sweet potatoes are my go-to. They get soft and sweet when roasted. Japanese sweet potatoes also work and have a slightly drier, nuttier flavour which is really nice.

Can I meal prep this for the whole week?

You can prep the sweet potato ahead of time without any issue. Cottage cheese is best added fresh when you are ready to eat, since storing it with the potato overnight makes the whole thing a bit soggy.

Sweet Potato Cottage Cheese Hot Honey Bowl

Name: Sweet Potato Cottage Cheese Bowl with Hot Honey
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cut into 1-inch cubes; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and black pepper to taste; 2 cups full fat cottage cheese; 2 teaspoons hot honey, plus more to taste; 1/4 teaspoon red pepper flakes; 2 tablespoons pumpkin seeds, toasted; 1 tablespoon fresh chives, finely chopped; Flaky sea salt for finishing

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.