Protein-packed cottage cheese taco bowl
Serves: 3
Prep time: 50 minsTotal time: 
Recipe photograph by Maja Smend
Protein-packed cottage cheese taco bowl
Sweet potatoes contain beta-carotene, which converts to vitamin A in the body for healthy cell membranes, skin and hair. Combined with beans, avocado and eggs, it makes for a nutrient-dense meal
Serves: 3
Prep time: 50 minsTotal time: 
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Nutritional information (per serving)
Calories
797Kcal
Fat
41gr
Saturates
11gr
Carbs
61gr
Sugars
21gr
Fibre
22gr
Protein
34gr
Salt
1.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 3 medium eggs
- 300g cottage cheese
- 1 ripe avocado, sliced
- 2 tbsp pickled red onions in sweet vinegar, drained
- fresh coriander leaves
For the sweet potatoes
- 400g sweet potato, diced into 2cm cubes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chipotle chilli flakes
- ½ tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp garlic granules
- 1 tbsp olive oil
- juice of ½ a lime
For the black beans
- 1 tbsp olive oil
- ½ small onion, finely diced
- 1 garlic clove, crushed
- pinch of dried oregano
- pinch of ground cumin
- 1 x 380g carton black beans
- 1 bay leaf
- 1 tsp runny honey
- 1 tsp apple cider vinegar
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Line a baking tray. Add all the sweet potato ingredients to a large bowl with a large pinch of salt and stir to combine. Spread out the potato on the baking tray and roast for 20 minutes, tossing halfway through, until tender and caramelised on the edges.
- Meanwhile, start on the beans. Heat the oil in a wide sauté pan. Cook the onion with a pinch of salt until softened (about 3-4 minutes). Add the garlic, oregano and cumin and cook for a further minute. Add the beans, with their liquid. Add 75ml of water to the empty carton, swirl it around and add to the pan. Add the bay leaf and stir everything together. Bring to the boil then turn the heat to low and simmer for 6-7 minutes, stirring and mashing some of the beans occasionally. Once the liquid in the pan has significantly reduced and the mixture has thickened, remove from the heat and stir in the honey and vinegar. Remove the bay leaf; season to taste.
- While everything else cooks, bring a small pan of water to the boil, lower in the eggs and cook for 7 minutes. Immediately drain and run under a cold tap for 1 minute, then keep in a bowl of cold water until ready to eat.
- To serve, spoon the cottage cheese into serving bowls. Top with the sweet potato, black beans and avocado. Peel the eggs, halve them and add to the bowls with the pickled red onions, coriander and a sprinkle of black pepper.
