I recently rediscovered my love for sweet potatoes as a nutrient-dense carb source, and that epiphany has me eating this balanced bowl at least 3 days a week. It’s protein-packed, absolutely delicious, versatile, and so easy to throw together.
I know cottage cheese is having its moment (going on two years now because it’s game-changing for the protein game), but until now, I’ve preferred mine whipped …
Lest we forget, my vanilla whey whipped cottage cheese, protein-packed pesto, and creamy soup recipes.
But that’s all changed with this one. There’s something about the creaminess of the dollop of cottage cheese over warm shredded chicken, flavor-packed, crispy sweet potatoes, and massaged kale that has me coming back again and again.
I hope you enjoy this one too! Feel free to double, triple, or more this recipe for a delicious family dinner.
sweet potato protein bowls
WHAT YOU NEED:
- 1 sweet potato, cubed
- pot of water for boiling
- a few sprays of avocado oil or drizzle of olive oil
- 1 teaspoon chili powder
- 1-2 teaspoons cinnamon
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 4+ ounces of warm shredded chicken or ground turkey
- 1/2 avocado, cubed
- 1/4 cup (or more) cottage cheese (I love Good Cultures 4% for this bowl)
- a generous drizzle of hot honey
- 1+ cups kale, stems removed and chopped
- squeeze of lemon or lime juice
- extra sea salt (or flake salt) to taste
Optional shake-ups:
- I’ve tried these sweet potatoes miso style, and they’re amazing. Simply swap out the salt chili powder, paprika, and cinnamon for 1 tablespoon miso paste (be sure to skip the salt as miso is salty on its own), a splash of coconut aminos, garlic powder, and a bit of fresh or powdered ginger.
- Want warm veg? This is also delicious with roasted broccoli or brussels in place of the massaged kale.
WHAT YOU DO:
Preheat the oven to 415 F and set a pot of water to boil with a 1 teaspoon of sea salt.
Place cubed sweet potatoes in the pot and gently boil, uncovered, for 6-8 minutes until tender, but not too soft. Drain well in a colander.
Put the potatoes back in the pot on medium-high heat and give them a good shake. This will dry and rough them up so they absorb the oil and flavors more and get nice and crispy.
Turn off the heat and spray with avocado oil, add the seasonings and salt, and shake the pot to cover.
Spread the potatoes out with plenty of space on a sheet pan and bake for 20 minutes; then, turn give them a good stir/flip and roast for another 10-20 minutes until golden brown with crispy edges.
Meanwhile, cook/reheat your meat and chop your kale. Add the kale to a bowl/plate and give it a squeeze of lime or lemon juice and a sprinkle of sea salt; then, massage with your finger for 30 seconds or so until it’s a little more tender.
Add the meat, potatoes, and avocado to the plate and top with a scoop of cottage cheese and a generous drizzle of hot honey. Finish with flake salt if desired, and as always, sit, savor, and ENJOY!
Let me know what you think. Happy nourishing!
♡ Laura
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