Creamy Cottage Cheese Bowl with Roasted Carrots

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

Creamy Cottage Cheese Bowl with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Carrots

Enjoy a vibrant bowl layered with velvety low-fat cottage cheese, sweet roasted carrots, lightly cooked egg white, and creamy avocado, enhanced by a subtle drizzle of honey and fresh thyme. This dish offers a balanced mix of protein, healthy fats, and a touch of sweetness for a delightful meal any time of day.

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NUTRITION

417kcal
Protein
33.6g
Fat
17.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese (210g)

1 cup chopped carrots (128g)

1 large egg white (33g)

1 quarter avocado (50g)

1 tsp honey (7g)

1 tsp olive oil (4.5g)

1 tsp fresh thyme

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop carrots into bite-sized pieces. Toss them with olive oil, salt, pepper, and fresh thyme.

  • 3

    Spread the carrots on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the carrots are roasting, place the egg white in a microwave-safe bowl and microwave for about 30-40 seconds until set, stirring halfway if needed.

  • 5

    In a serving bowl, add the low-fat cottage cheese.

  • 6

    Once the carrots are roasted, add them to the bowl along with the cooked egg white.

  • 7

    Slice the quarter avocado and add to the bowl. Drizzle with honey and gently toss all ingredients together.

  • 8

    Season with additional salt and pepper if desired, and serve immediately.

Creamy Cottage Cheese Bowl with Roasted Carrots

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

Creamy Cottage Cheese Bowl with Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Carrots

Enjoy a vibrant bowl layered with velvety low-fat cottage cheese, sweet roasted carrots, lightly cooked egg white, and creamy avocado, enhanced by a subtle drizzle of honey and fresh thyme. This dish offers a balanced mix of protein, healthy fats, and a touch of sweetness for a delightful meal any time of day.

NUTRITION

417kcal
Protein
33.6g
Fat
17.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese (210g)

1 cup chopped carrots (128g)

1 large egg white (33g)

1 quarter avocado (50g)

1 tsp honey (7g)

1 tsp olive oil (4.5g)

1 tsp fresh thyme

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and chop carrots into bite-sized pieces. Toss them with olive oil, salt, pepper, and fresh thyme.

  • 3

    Spread the carrots on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the carrots are roasting, place the egg white in a microwave-safe bowl and microwave for about 30-40 seconds until set, stirring halfway if needed.

  • 5

    In a serving bowl, add the low-fat cottage cheese.

  • 6

    Once the carrots are roasted, add them to the bowl along with the cooked egg white.

  • 7

    Slice the quarter avocado and add to the bowl. Drizzle with honey and gently toss all ingredients together.

  • 8

    Season with additional salt and pepper if desired, and serve immediately.