This cottage cheese chicken sweet potato bowl is a hearty, protein-packed meal that comes together with mostly hands-off cooking. Roasted sweet potatoes bring caramelized sweetness, seared chicken adds savory depth, and cottage cheese lends a creamy contrast that ties everything together. It's the kind of bowl you can build once and look forward to eating twice.
About 35 minutes start to finish, with the sweet potatoes roasting while the chicken sears.
Per serving (makes 2): 521 cal · 48.1g protein · 32.2g carbs · 22.1g fat
Ingredients
- 10 oz chicken breast
- 2 cup sweet potato
- 1 cup cottage cheese
- 1/2 cup avocado
- 2 cup baby spinach
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Cube sweet potato, toss with olive oil, roast at 425F for 25 minutes.
- Season chicken breast and pan-sear until cooked through, then slice.
- Build bowls with spinach, sweet potato, sliced chicken, and cottage cheese.
- Top with avocado and finish with a squeeze of lemon juice.
Meal prep & storage
Roast the sweet potatoes and cook the chicken in one batch, then store them separately from the spinach, cottage cheese, and avocado in airtight containers for up to 3 days in the fridge. Reheat the chicken and sweet potatoes together in the microwave for 1-2 minutes or in a skillet over medium heat, then assemble the cold components fresh. Slice and add the avocado just before eating so it stays green and creamy.
Swaps
Swap the chicken for turkey breast, shrimp, or baked tofu if you want a different protein while keeping the bowl balanced. Greek yogurt works well in place of cottage cheese for a similar creamy tang, or use a dairy-free yogurt to skip dairy entirely. Butternut squash or roasted carrots can stand in for sweet potato, and arugula or kale make a peppery swap for the spinach.
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