Veggie Protein Bowls
These veggie protein bowls are my go-to weeknight dinner when I need something nutritious, filling, and quick! With roasted sweet potatoes and chickpeas, creamy cottage cheese, and a drizzle of honey mustard sauce, they’re simple and endlessly customizable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Baked
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1/2 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)
- Protein adders (optional): baked tofu, pan seared chicken, shredded chicken, air fryer chicken
Instructions
- Preheat the oven to 450°F.
- In a large bowl, mix the sweet potatoes and chickpeas with the olive oil, garlic powder, chili powder, and kosher salt. Add a few grinds of fresh ground pepper if desired.
- Place the sweet potatoes on a baking sheet lined with parchment paper in a single layer.
- Bake for 25 minutes until the cubes are fork-tender and browned on the bottom and the chickpeas are slightly crispy.
- Meanwhile, make the Honey Mustard (add a few shakes of hot sauce for Hot Honey Mustard Sauce).
- To serve, make a bowl with coleslaw mix or red cabbage, then top with the roasted vegetables and 3/4 cup cottage cheese. Drizzle about 2 tablespoons of mustard sauce over the coleslaw mix and veggies (I prefer not drizzling it on the cottage cheese). Add avocado slices and serve.
Find it online: https://www.acouplecooks.com/veggie-protein-bowls/