This cottage cheese power bowl went viral for good reason: it comes together with pantry staples and hits savory, tangy, creamy, and crunchy in every bite. It's a low-effort dinner or lunch that feels intentional, which makes it a solid pick when the week is packed.
About 35 minutes start to finish, mostly hands-off while the sweet potato roasts.
Per serving (makes 2): 414 cal · 22.2g protein · 29.0g carbs · 22.0g fat
Ingredients
- 1 1/2 cups cottage cheese
- 1 cup sweet potato
- 1/2 cup kimchi
- 1/2 cup avocado
- 1 cup cucumber
- 1 tbsp olive oil
- 1 tsp everything bagel seasoning
Instructions
- Cube sweet potato, toss with olive oil, and roast at 425F for 25 minutes.
- Slice cucumber and avocado.
- Divide cottage cheese between two bowls.
- Top with roasted sweet potato, kimchi, cucumber, and avocado.
- Finish with everything bagel seasoning.
Meal prep & storage
Roast a double batch of sweet potato cubes ahead and store them in an airtight container in the fridge for up to 4 days. Keep the cottage cheese, kimchi, cucumber, and avocado separate until you're ready to assemble so nothing goes watery. Reheat the sweet potato in a 400F oven or air fryer for 5 minutes to bring back the edges, then build the bowl cold.
Swaps
Swap the cottage cheese for Greek yogurt or a thick dairy-free yogurt if you want a similar creamy base. Roasted chickpeas or crispy tofu work well in place of (or alongside) the cottage cheese for a plant-based version. If kimchi isn't your thing, try quick-pickled onions or sauerkraut to keep that tangy, crunchy contrast.
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