Creamy Cottage Cheese Bowl with Roasted Vegetables and Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese Bowl with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Vegetables and Fresh Herbs

Savor a vibrant bowl of creamy low-fat cottage cheese paired with a medley of roasted vegetables and a sprinkle of fresh basil. This dish brings together the tangy smoothness of cottage cheese with the mellow sweetness of roasted bell pepper, zucchini, cherry tomatoes, and mushrooms, all drizzled lightly with olive oil for a perfectly balanced meal that's both satisfying and nourishing.

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NUTRITION

437kcal
Protein
46g
Fat
13.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups low-fat Cottage Cheese (340g)

0.5 medium Red Bell Pepper, diced (75g)

0.5 cup Cherry Tomatoes (75g)

0.5 cup diced Zucchini (90g)

0.5 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Basil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red bell pepper, chopped zucchini, halved cherry tomatoes, and sliced mushrooms with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, scoop the low-fat cottage cheese into a serving bowl.

  • 5

    Once roasted, gently mix the vegetables into the cottage cheese.

  • 6

    Finish by garnishing with freshly chopped basil and an extra sprinkle of salt and pepper to taste.

  • 7

    Serve immediately and enjoy a light yet protein-packed meal.

Creamy Cottage Cheese Bowl with Roasted Vegetables and Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese Bowl with Roasted Vegetables and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Vegetables and Fresh Herbs

Savor a vibrant bowl of creamy low-fat cottage cheese paired with a medley of roasted vegetables and a sprinkle of fresh basil. This dish brings together the tangy smoothness of cottage cheese with the mellow sweetness of roasted bell pepper, zucchini, cherry tomatoes, and mushrooms, all drizzled lightly with olive oil for a perfectly balanced meal that's both satisfying and nourishing.

NUTRITION

437kcal
Protein
46g
Fat
13.3g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups low-fat Cottage Cheese (340g)

0.5 medium Red Bell Pepper, diced (75g)

0.5 cup Cherry Tomatoes (75g)

0.5 cup diced Zucchini (90g)

0.5 cup sliced Mushrooms (35g)

1 teaspoon Olive Oil (5g)

1 tablespoon Fresh Basil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red bell pepper, chopped zucchini, halved cherry tomatoes, and sliced mushrooms with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, scoop the low-fat cottage cheese into a serving bowl.

  • 5

    Once roasted, gently mix the vegetables into the cottage cheese.

  • 6

    Finish by garnishing with freshly chopped basil and an extra sprinkle of salt and pepper to taste.

  • 7

    Serve immediately and enjoy a light yet protein-packed meal.