Vegetarian sweet potato and cheese bowl

Name: Vegetarian sweet potato and cheese bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 400g sweet potato; 250g chickpeas; 200g cottage cheese; 2 tbsp olive oil

Vegetarian sweet potato and cheese bowl with cottage cheese. Ready in 40 minutes, 480 kcal and 22 g protein per serving.

At a glance

Serves 2
Prep time: 15 min
Cooking time: 25 min
Total time: 40 min
Calories: 480 kcal per serving
Protein: 22 g
Fat: 15 g
Carbs: 62 g

Ingredients

400g sweet potato
250g chickpeas
200g cottage cheese
2 tbsp olive oil

Method

You’ll need: oven · baking tray · chopping board · knife

Peel the raw sweet potato with a vegetable peeler, cut it into thick cubes and preheat the oven to 200 °C (180 °C fan).
Put the drained chickpeas and the orange cubes on a baking tray lined with baking paper.
Drizzle both with the olive oil, mix well and roast the veg in the oven for 20 minutes.
Take the hot tray out, let the pieces steam off briefly and then spoon them into deep bowls as the base.
Spoon the cold cottage cheese over the hot sweet potatoes and serve straight away.

Good to know

Hot roasted veg meets very cool, fresh cheese. This contrast makes the bowl an exciting dish for your lunch break.

Swaps

Cottage cheese → feta (feta brings noticeably more salt and fat to the dish, but melts much better over the warm veg).

Cooking tips

If you dry the chickpeas well with a tea towel after rinsing, they'll get much crispier in the oven.

Storage

The roasted veg easily keeps in the fridge for three days. Only add the cottage cheese shortly before eating, though.