Crispy Roasted Vegetables with Whipped Cottage Cheese

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

Crispy Roasted Vegetables with Whipped Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetables with Whipped Cottage Cheese

Enjoy a vibrant medley of crispy, roasted vegetables tossed with aromatic herbs and spices, perfectly paired with a creamy, whipped cottage cheese. This dish features the naturally sweet flavor of red bell pepper, zucchini, broccoli, and red onion, elevated by a drizzle of olive oil, delivering both impressive taste and a balanced nutrient profile.

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NUTRITION

529kcal
Protein
38.5g
Fat
18.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1/2 medium Red Onion

1/4 cup Chickpeas

1 tablespoon Olive Oil

Salt & Pepper to taste

1 teaspoon Garlic Powder

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, broccoli, and red onion into bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a large bowl, combine the chopped vegetables and chickpeas. Drizzle with olive oil, then season with salt, pepper, and garlic powder. Toss until the vegetables and chickpeas are evenly coated.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are crispy and slightly caramelized.

  • 5

    While the vegetables are roasting, place the cottage cheese in a bowl with lemon juice, a pinch of salt and pepper. Whisk or blend until smooth and creamy.

  • 6

    Serve the roasted vegetables warm with a generous dollop of whipped cottage cheese on top or on the side. Enjoy your balanced and flavorful meal!

Crispy Roasted Vegetables with Whipped Cottage Cheese

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

Crispy Roasted Vegetables with Whipped Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Vegetables with Whipped Cottage Cheese

Enjoy a vibrant medley of crispy, roasted vegetables tossed with aromatic herbs and spices, perfectly paired with a creamy, whipped cottage cheese. This dish features the naturally sweet flavor of red bell pepper, zucchini, broccoli, and red onion, elevated by a drizzle of olive oil, delivering both impressive taste and a balanced nutrient profile.

NUTRITION

529kcal
Protein
38.5g
Fat
18.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1/2 medium Red Onion

1/4 cup Chickpeas

1 tablespoon Olive Oil

Salt & Pepper to taste

1 teaspoon Garlic Powder

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, broccoli, and red onion into bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a large bowl, combine the chopped vegetables and chickpeas. Drizzle with olive oil, then season with salt, pepper, and garlic powder. Toss until the vegetables and chickpeas are evenly coated.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are crispy and slightly caramelized.

  • 5

    While the vegetables are roasting, place the cottage cheese in a bowl with lemon juice, a pinch of salt and pepper. Whisk or blend until smooth and creamy.

  • 6

    Serve the roasted vegetables warm with a generous dollop of whipped cottage cheese on top or on the side. Enjoy your balanced and flavorful meal!