Creamy Cottage Cheese Protein Bowl with Roasted Vegetables and Toasted Seeds

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

Creamy Cottage Cheese Protein Bowl with Roasted Vegetables and Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Bowl with Roasted Vegetables and Toasted Seeds

A vibrant bowl featuring creamy low-fat cottage cheese paired with a medley of roasted vegetables and a crunchy sprinkle of toasted pumpkin seeds. This dish delivers a satisfying blend of protein, fresh flavors, and a touch of nuttiness, perfect for a balanced meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
33.4g
Fat
13g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tbsp Toasted Pumpkin Seeds

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and cherry tomatoes into bite-sized pieces and toss them with 1 teaspoon of olive oil, a pinch of salt, and pepper to taste.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, scoop 1 cup of low-fat cottage cheese into a bowl.

  • 5

    Once the vegetables are ready, add them on top of the cottage cheese.

  • 6

    Sprinkle 1 tablespoon of toasted pumpkin seeds over the bowl for an added crunch.

  • 7

    Mix gently if desired and serve immediately for a warm and satisfying meal.

Creamy Cottage Cheese Protein Bowl with Roasted Vegetables and Toasted Seeds

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

Creamy Cottage Cheese Protein Bowl with Roasted Vegetables and Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Bowl with Roasted Vegetables and Toasted Seeds

A vibrant bowl featuring creamy low-fat cottage cheese paired with a medley of roasted vegetables and a crunchy sprinkle of toasted pumpkin seeds. This dish delivers a satisfying blend of protein, fresh flavors, and a touch of nuttiness, perfect for a balanced meal any time of day.

NUTRITION

350kcal
Protein
33.4g
Fat
13g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tbsp Toasted Pumpkin Seeds

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Chop the red bell pepper, zucchini, and cherry tomatoes into bite-sized pieces and toss them with 1 teaspoon of olive oil, a pinch of salt, and pepper to taste.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, scoop 1 cup of low-fat cottage cheese into a bowl.

  • 5

    Once the vegetables are ready, add them on top of the cottage cheese.

  • 6

    Sprinkle 1 tablespoon of toasted pumpkin seeds over the bowl for an added crunch.

  • 7

    Mix gently if desired and serve immediately for a warm and satisfying meal.