How long does Creamy Protein Chayote and Sweet Potato Bowl take?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking. That covers chopping the chayote and carrots and simmering them into a creamy, spiced sauce.

Is Creamy Protein Chayote and Sweet Potato Bowl vegetarian?

Yes, it is vegetarian. Chayote and carrots are cooked in a creamy sauce thickened with sweet potato starch and grated cheese.

It is a mild, pale green squash, also called chow chow, with a crisp texture similar to cucumber that softens when cooked and absorbs spices well.

Can I use courgette instead of chayote?

Yes, courgette is a good swap with a similar mild flavour. It cooks faster, so add it a little later.

How do I stop the creamy sauce going lumpy?

Dissolve the starch fully in cold water before adding it, stir constantly as it thickens, and sprinkle in the protein powder gradually.

Creamy Protein Chayote And Sweet Potato Bowl Recipe

Name: Creamy Protein Chayote and Sweet Potato Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: English
Ingredients: 520G Innermost The Lean Protein Vanilla; 300 g Trs Flake Rice Thick Pawa 300G; 300G Pure Sweet Potato Starch, 300G; 180G Eatlean Protein Cheese Grated; 4 Pack Fresh Carrots - Pack Of 4; - Biona Capers in Olive Oil; - Spice Kitchen Moroccan Spice Tin; 100 G Jumbo Garlic 100g; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

English cuisine · 1 servings · 429 calories

Creamy Protein Chayote and Sweet Potato Bowl recipe

About this recipe

This Creamy Protein Chayote & Sweet Potato Bowl is a perfect blend of creamy textures, hearty flavors, and balanced nutrition. Featuring fresh chayote squash and carrots, sweet potato starch forms the base of this satisfying vegetarian bowl. The addition of protein cheese and vanilla protein powder ensures a high-protein content that’s ideal for gym-goers or those seeking a filling midday meal. Seasoned with Moroccan spices, this dish delivers a warm and comforting taste that is both wholesome and delicious. Cooked in just 35 minutes, it’s a versatile option for busy days, great for meal prep, or a quick lunch. Serve warm and enjoy the creamy goodness that’s packed with energizing carbs, muscle-repairing protein, and digestion-supporting fiber. Perfect for a cozy meal that’s both nutritious and flavorful.

Ingredients

520G Innermost The Lean Protein Vanilla
300 g Trs Flake Rice Thick Pawa 300G
300G Pure Sweet Potato Starch, 300G
180G Eatlean Protein Cheese Grated
4 Pack Fresh Carrots - Pack Of 4
- Biona Capers In Olive Oil
- Spice Kitchen Moroccan Spice Tin
100 G Jumbo Garlic 100g
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Peel and chop the chayote squash and carrots into small cubes for even cooking.
2. Heat olive oil in a large pan and sauté minced garlic until fragrant, about 2 minutes.
3. Add the chopped chayote and carrots to the pan, cooking for 5-7 minutes until slightly softened.
4. Stir in the Moroccan spice mix, salt, and black pepper, ensuring the vegetables are well-coated.
5. Mix the sweet potato starch with 500ml of water until dissolved, then pour it into the pan with the vegetables.
6. Bring the mixture to a gentle simmer, stirring frequently to thicken the sauce, for around 8 minutes.
7. Add the grated protein cheese and stir to combine, allowing it to melt and create a creamy texture.
8. Sprinkle in the protein powder gradually while stirring to avoid clumps, ensuring it blends smoothly.
9. Adjust the seasoning to taste and remove from heat once the vegetables are tender and the sauce is creamy.
10. Divide the creamy mixture into two bowls, garnish with a sprinkle of black pepper, and serve warm.

How to make Creamy Protein Chayote And Sweet Potato Bowl

Prepare the vegetables. Peel and chop the chayote squash and carrots into small cubes so they cook evenly, keeping the pieces roughly the same size.
Sauté and season. Heat olive oil in a large pan and sauté minced garlic for about 2 minutes until fragrant. Add the chayote and carrots, cook for 5-7 minutes until slightly softened, then stir in the Moroccan spice mix, salt and black pepper to coat.
Thicken the sauce. Mix the sweet potato starch with 500ml of water until dissolved and pour it into the pan. Bring to a gentle simmer and cook for around 8 minutes, stirring frequently, until the sauce thickens.
Make it creamy. Stir in the grated protein cheese and let it melt into the sauce, then sprinkle in the protein powder gradually while stirring so it blends smoothly without clumps.
Season and serve. Adjust the seasoning, then take the pan off the heat once the vegetables are tender and the sauce is creamy. Divide between two bowls, finish with a sprinkle of black pepper and serve warm.

Frequently asked questions

How long does Creamy Protein Chayote and Sweet Potato Bowl take?: About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking. That covers chopping the chayote and carrots and simmering them into a creamy, spiced sauce.
Is Creamy Protein Chayote and Sweet Potato Bowl vegetarian?: Yes, it is vegetarian. Chayote and carrots are cooked in a creamy sauce thickened with sweet potato starch and grated cheese.
What is chayote?: It is a mild, pale green squash, also called chow chow, with a crisp texture similar to cucumber that softens when cooked and absorbs spices well.
Can I use courgette instead of chayote?: Yes, courgette is a good swap with a similar mild flavour. It cooks faster, so add it a little later.
How do I stop the creamy sauce going lumpy?: Dissolve the starch fully in cold water before adding it, stir constantly as it thickens, and sprinkle in the protein powder gradually.