This bowl is cozy, colorful, and packed with flavor. You’ve got the natural sweetness of roasted sweet potatoes, the hearty bite of black beans, and the cool creaminess of cottage cheese. It’s balanced, satisfying, and great for meal prep—or one of those “what can I throw in a bowl and call it lunch?” moments.
💛 Why I Love This Recipe
I keep this bowl in my regular rotation because it checks all the boxes: it’s filling, fast, and gives you that sweet-savory-creamy balance that never gets boring. Plus, it’s super customizable.
Here’s what makes this bowl a go-to:
- 🍠 Roasted sweet potatoes = sweet, caramelized goodness
- 🖤 Black beans bring fiber and plant-based protein
- 🧀 Cottage cheese adds creaminess and protein
- 🔥 It’s great hot or cold, and perfect for leftovers
- 🌿 You can dress it up with herbs, hot sauce, or avocado
⏱️ Time & Servings
- Total Time: 30 minutes
- Servings: 2
📊 Exact Macros (Per Serving)
- Calories: 370
- Protein: 23g
- Fat: 12g
- Carbs: 40g
- Fiber: 8g
- Sugar: 9g
🔬 Why This Recipe Works (Quick Science)
- Sweet potatoes caramelize when roasted, enhancing their natural sugars.
- Black beans provide fiber and resistant starch, which helps you feel full.
- Cottage cheese adds casein protein that digests slowly for lasting energy.
- Hot + cold contrast keeps every bite interesting and satisfying.
🛒 Ingredients
- 1 medium sweet potato, peeled and cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- 1 cup canned black beans, drained and rinsed
- 1 cup low-fat cottage cheese
- Optional toppings: chopped cilantro, lime wedges, hot sauce, avocado slices
👩🍳 How to Make It
1. Prep the Sweet Potato
Peel and dice the sweet potato into ½-inch cubes.
2. Toss with Oil & Spices
In a bowl, toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Roast the Sweet Potatoes
Spread the seasoned sweet potatoes on a baking sheet. Roast at 425°F (220°C) for 20–25 minutes, flipping halfway.
4. Warm the Black Beans (Optional)
If you like them warm, heat the black beans in a small saucepan for 3–4 minutes over medium heat.
5. Add Cottage Cheese to Bowl
Scoop ½ cup of cottage cheese into each serving bowl.
6. Add Roasted Sweet Potato & Black Beans
Spoon the roasted sweet potatoes and black beans around the cottage cheese.
7. Garnish & Serve
Top with cilantro, a squeeze of lime, avocado slices, or your favorite hot sauce.
🍽️ What to Serve With
This bowl is great on its own, but you could also pair it with:
- 🥬 A side salad with citrus vinaigrette
- 🌮 Corn tortillas or tortilla chips
- 🍳 A soft-boiled or fried egg on top
- 🥑 Guacamole or salsa on the side
📅 Meal Plan Ideas
- Monday: Roast extra sweet potatoes and use them all week
- Tuesday: Swap black beans for pinto or lentils
- Wednesday: Turn leftovers into tacos or wraps
- Thursday: Add quinoa or brown rice for more grains
- Friday: Make it a brunch bowl with eggs and greens
⚠️ Common Mistakes to Avoid
- Overcrowding the sheet pan – veggies won’t roast, they’ll steam
- Not seasoning enough – the right spices bring out flavor
- Cold beans (unless that’s your thing) – warm them up for better balance
- Skipping the lime – a splash of acid lifts the whole bowl
❓ FAQ
Can I make this ahead of time?
Yes! Just store everything separately and assemble when ready.
Is this bowl good cold?
Definitely. It’s great straight from the fridge or slightly warmed.
What’s a good cottage cheese substitute?
Plain Greek yogurt or labneh would work too.
Is this bowl vegan?
Not as written, but swap cottage cheese with a dairy-free version or hummus.
Can I microwave the sweet potatoes instead of roasting?
Sure, but you’ll lose that caramelized texture and flavor.
✨ Wrap-Up
This Sweet Potato & Black Bean Cottage Cheese Bowl is all about balance—sweet, savory, creamy, and hearty. It’s filling but light, easy to make, and just fun to eat. Whether you’re meal prepping or building a last-minute lunch, this one’s a winner. 🍠🖤🥣
Let me know if you try it—and how you make it your own!