Hot Honey Cottage Cheese Sweet Potato Bowl

A healthy, flavorful, and easy-to-assemble bowl featuring roasted sweet potatoes, creamy cottage cheese, and a spicy-sweet hot honey drizzle.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 2 bowls

Course: Breakfast, Dinner, Lunch

Cuisine: American, Fusion

Calories: 420

Ingredients Method Notes

Ingredients

Sweet Potatoes & Spices

2 medium sweet potatoes peeled and cubed into 1-inch pieces
1 tablespoon olive oil
0.5 teaspoon smoked paprika
0.25 teaspoon salt
Pinch black pepper

Main Components

1 cup cottage cheese 4% milkfat recommended
1 cup baby spinach or arugula for the base

Hot Honey Drizzle

2 tablespoons honey
1 teaspoon sriracha or chili garlic sauce adjust to preferred spice level

Garnishes (Optional)

1 tablespoon chopped pecans or walnuts toasted
1 tablespoon fresh chives finely chopped

Method

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes roast, prepare the hot honey. In a small bowl, whisk together the honey and sriracha (or chili garlic sauce) until fully incorporated. Set aside.
To assemble the bowls, divide the baby spinach or arugula between two serving bowls. Top evenly with the hot roasted sweet potatoes.
Spoon the cottage cheese over the potatoes and greens in each bowl. Drizzle generously with the prepared hot honey.
Garnish with toasted pecans/walnuts and fresh chives, if using. Serve immediately.

Notes

For a creamier texture, blend the cottage cheese briefly with a tablespoon of water before adding it to the bowl. This recipe is fantastic served warm, but leftovers are also great cold as a hearty salad.