Tex-Mex-inspired

Cottage Cheese Taco Bowls

A savory cottage cheese bowl with black beans, roasted sweet potatoes, corn, avocado, pico de gallo, cabbage, and salsa verde.

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Cottage Cheese Taco Bowls

I like cottage cheese best in savory bowls when it is treated like a creamy base, not a novelty.

Here it stands in for sour cream or queso and gets enough texture from beans, sweet potatoes, cabbage, corn, avocado, and crushed tortilla chips.

The roasted sweet potatoes make the bowl feel like lunch instead of a snack.

Black beans add substance, while pico de gallo and salsa verde keep the cottage cheese from tasting flat.

This also gives cottage cheese a savory lunch direction.

It is filling, colorful, and substantial without requiring chicken, tuna, or another common lunch protein.

For something else to cook in the same spirit, try Cottage Cheese Recipes or Cottage Cheese Hot Honey Flatbreads.

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Directions

  1. Heat the oven to 425 F. Toss sweet potatoes with olive oil, chili powder, cumin, and 3/4 teaspoon salt.
  2. Roast for 22 to 24 minutes, turning once, until browned and tender.
  3. Warm black beans and corn together with the remaining salt and a splash of water.
  4. Divide cottage cheese among bowls and spoon roasted sweet potatoes, beans, corn, cabbage, pico de gallo, and avocado around it.
  5. Drizzle with salsa verde and lime juice, then finish with tortilla chips and cilantro.
  6. For meal prep, keep cottage cheese, chips, and salsa separate until serving.

Nutrition

Nutrition Information

Estimated per serving: 520 calories, 28 g protein, 66 g carbohydrates, 18 g fat.

Variations

Recipe Variations

- Blend the cottage cheese with salsa verde for a smoother sauce.
- Add pickled jalapenos for heat.
- Use roasted cauliflower instead of sweet potatoes.

Notes

  • Small-curd cottage cheese gives the neatest bowl texture.
  • Use Greek yogurt if you want a smoother base.
  • Roasted sweet potatoes can be made 3 days ahead.

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