YOUR SOLIN GENERATED RECIPE
Creamy Savory Cottage Cheese Bowl with Roasted Vegetables and Crispy Chickpeas
Enjoy a vibrant, hearty bowl featuring smooth low‐fat cottage cheese paired with oven-roasted, colorful vegetables and crispy, seasoned chickpeas. This dish strikes a delicious balance between creamy and crunchy textures, elevated by a drizzle of olive oil and a blend of aromatic spices, making it a nutritious and satisfying option for any meal.
INGREDIENTS
1 cup low-fat cottage cheese
1/2 cup cooked chickpeas
1/2 cup diced red bell pepper
1/2 cup diced zucchini
1/4 cup sliced red onion
1 teaspoon extra virgin olive oil
Spices (smoked paprika, garlic powder, salt, pepper) to taste
PREPARATION
Preheat your oven to 400°F (200°C).
On a small baking tray, toss the cooked chickpeas with a drizzle of olive oil and a pinch of smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer.
Roast the chickpeas in the oven for about 20-25 minutes, stirring halfway through, until they are crispy.
Meanwhile, prepare the vegetables. Dice the red bell pepper, zucchini, and slice the red onion. Lightly toss them with a small amount of olive oil, salt, and pepper.
Optionally, you can add the vegetables to the oven for the last 10-15 minutes of chickpea roasting if you prefer them warm and slightly softened, or serve them fresh for more crunch.
In a serving bowl, layer the cottage cheese as a creamy base.
Top the cottage cheese with the roasted chickpeas and your prepared vegetables.
Finish with an extra light drizzle of olive oil and a sprinkle of additional spices if desired. Mix gently and enjoy your balanced, savory bowl!