Description
These vegetarian protein bowl recipes are simple, satisfying, and packed with flavor. Perfect for quick dinners or meal prep!
Ingredients
1 1/2 to 2 pounds sweet potatoes, diced into 3/4” cubes (skin on)
15-ounce can chickpeas, drained and rinsed
2 tablespoons olive oil
½ tablespoon each garlic powder, chili powder, and kosher salt
3 cups cottage cheese
1 recipe Honey Mustard Sauce (with a few shakes hot sauce, if desired)
1 ripe avocado
4 cups coleslaw mix or thinly sliced red cabbage
1 recipe seasoned quinoa (optional)
Optional protein adders: baked tofu, pan seared chicken, shredded chicken, air fryer chicken
Instructions
1. Preheat the oven to 450°F.
2. In a large bowl, mix the sweet potatoes and chickpeas with olive oil and spices.
3. Spread on a parchment-lined baking sheet in a single layer.
4. Roast for 25 minutes until sweet potatoes are tender and chickpeas are slightly crispy.
5. Prepare the Honey Mustard Sauce and set aside.
6. To serve, layer coleslaw or cabbage in a bowl, top with roasted vegetables and cottage cheese.
7. Drizzle with mustard sauce, add avocado slices, and enjoy.
Notes
Use microwavable quinoa or rice to save time.
This bowl works great with leftover roasted vegetables.
Press tofu beforehand if using for a crispier texture.
Add more hot sauce to the honey mustard if you like extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort in a Bowl
- Method: Baked
- Cuisine: Vegetarian