Creamy Cottage Cheese Bowl with Roasted Sweet Potatoes and Toasted Walnuts

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

Creamy Cottage Cheese Bowl with Roasted Sweet Potatoes and Toasted Walnuts

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Sweet Potatoes and Toasted Walnuts

Enjoy the creamy tang of low fat cottage cheese paired with the natural sweetness of roasted sweet potatoes, accented by the crunchy richness of toasted walnuts and a hint of cinnamon. This versatile bowl can be enjoyed at any meal and offers a balanced mix of protein, carbohydrates, and healthy fats.

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NUTRITION

423kcal
Protein
33g
Fat
15.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Low Fat Cottage Cheese (210g)

1 medium Sweet Potato (114g)

1/8 cup Walnuts (14g)

1/2 teaspoon Olive Oil (2.3g)

1/2 teaspoon Cinnamon

A pinch of Salt

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss them with 1/2 teaspoon olive oil and a pinch of salt.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized, turning once halfway through.

  • 4

    While the sweet potatoes are roasting, lightly toast the walnuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.

  • 5

    In a bowl, add 1 cup of low fat cottage cheese. Once the sweet potatoes are ready, let them cool slightly before adding to the cottage cheese.

  • 6

    Sprinkle the toasted walnuts over the top and finish with a light dusting of cinnamon. Stir gently to combine.

  • 7

    Enjoy this wholesome, balanced bowl warm or at room temperature.

Creamy Cottage Cheese Bowl with Roasted Sweet Potatoes and Toasted Walnuts

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

Creamy Cottage Cheese Bowl with Roasted Sweet Potatoes and Toasted Walnuts

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Sweet Potatoes and Toasted Walnuts

Enjoy the creamy tang of low fat cottage cheese paired with the natural sweetness of roasted sweet potatoes, accented by the crunchy richness of toasted walnuts and a hint of cinnamon. This versatile bowl can be enjoyed at any meal and offers a balanced mix of protein, carbohydrates, and healthy fats.

NUTRITION

423kcal
Protein
33g
Fat
15.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Low Fat Cottage Cheese (210g)

1 medium Sweet Potato (114g)

1/8 cup Walnuts (14g)

1/2 teaspoon Olive Oil (2.3g)

1/2 teaspoon Cinnamon

A pinch of Salt

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss them with 1/2 teaspoon olive oil and a pinch of salt.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized, turning once halfway through.

  • 4

    While the sweet potatoes are roasting, lightly toast the walnuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.

  • 5

    In a bowl, add 1 cup of low fat cottage cheese. Once the sweet potatoes are ready, let them cool slightly before adding to the cottage cheese.

  • 6

    Sprinkle the toasted walnuts over the top and finish with a light dusting of cinnamon. Stir gently to combine.

  • 7

    Enjoy this wholesome, balanced bowl warm or at room temperature.