A vegetarian take on the popular sweet potato and cottage cheese bowls recipe is gaining traction on social media platforms like TikTok and Instagram. This version substitutes ground beef with canned lentils, offering a hearty and fiber-rich alternative. The lentils complement the roasted sweet potatoes and smoky spices, creating a flavorful and protein-packed dish that can be prepared in about 30 minutes.
For a convenient lunch option, assemble the bowl without the cottage cheese and avocado, adding them just before consumption to maintain freshness.
Ingredients:
– Sweet Potatoes:
– 2 medium sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp garlic powder
– ½ tsp ground cayenne pepper
– 1 tsp kosher salt
– Lentils:
– 1 tbsp neutral oil
– 2 cloves garlic, finely chopped
– 2 cans (398 ml each) brown or green lentils, drained and rinsed
– 2 tbsp taco seasoning
– 2 tbsp tomato paste
– 2 tsp chipotle paste (adjust for desired heat level)
– ¼ cup water (plus more if needed)
To assemble:
– 1½ cups 2% cottage cheese
– Sliced avocado
– Pickled onions
– Hot honey
– Everything bagel seasoning
Preparation:
1. Preheat oven to 425°F with a rack in the middle position and line a sheet pan with parchment paper.
2. Toss sweet potatoes with olive oil, cumin, garlic powder, cayenne, and salt. Arrange on the prepared sheet pan and roast until golden and tender with crisp edges, flipping halfway through (25-30 minutes).
3. In a pan over medium heat, sauté garlic in neutral oil until fragrant. Add lentils, taco seasoning, tomato paste, and chipotle paste. Cook until the mixture thickens slightly, adding water as needed (5-8 minutes).
4. Divide roasted sweet potatoes, lentils, and cottage cheese among bowls. Top with sliced avocado, pickled onions, hot honey, and everything bagel seasoning.
5. Serve and enjoy!
This recipe serves 4 to 5 and is a collaboration with CBC Creator Network.