Cottage Cheese Taco Bowls
By Recipes Worth Cooking Test Kitchen

Prep Time: 18 minutes
Cook Time: 24 minutes
Servings: 4
Difficulty: Easy
Cuisine: Tex-Mex-inspired

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

Ingredients:
- 1.00 Tablespoon olive oil
- 1.00 Teaspoon kosher salt
- 1.00 Teaspoon chili powder
- 1.00 Teaspoon ground cumin
- 1.00 Can black beans
- 1.00 Tablespoon lime juice
- 0.25 Cup cilantro
- 2.00 Cup cottage cheese
- 1.00 Piece avocado
- 1.25 Pound sweet potatoes
- 1.00 Cup corn
- 0.50 Cup salsa verde
- 1.00 Cup tortilla chips
- 2.00 Cup shredded cabbage
- 1.00 Cup pico de gallo

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

Notes:
<ul><li>Small-curd cottage cheese gives the neatest bowl texture.</li><li>Use Greek yogurt if you want a smoother base.</li><li>Roasted sweet potatoes can be made 3 days ahead.</li></ul>

Source: https://recipesworthcooking.com/cottage-cheese-taco-bowls/export/