Creamy Cottage Cheese Bowl with Fresh Herbs and Roasted Veggies

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

Creamy Cottage Cheese Bowl with Fresh Herbs and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Fresh Herbs and Roasted Veggies

A vibrant, nutrient-packed bowl combining velvety low-fat cottage cheese with a medley of roasted bell pepper, zucchini, and cherry tomatoes, finished with a crunchy roasted chickpea topping and a drizzle of olive oil. Fresh basil and chives add a burst of aromatic flavor, making it a satisfying and balanced meal for any time of day.

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NUTRITION

355kcal
Protein
33.8g
Fat
10.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

1/2 cup Red Bell Pepper, chopped (75g)

1/2 cup Zucchini, diced (65g)

1/2 cup Cherry Tomatoes, halved (75g)

1/4 cup Roasted Chickpeas (40g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Basil & Chives, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the chickpeas if they are not pre-roasted.

  • 2

    If needed, spread chickpeas on a baking sheet, drizzle with a tiny bit of olive oil, and season lightly with salt and pepper. Roast for 20-25 minutes until crisp, then let them cool.

  • 3

    Chop the red bell pepper, dice the zucchini, and halve the cherry tomatoes. Optionally, toss with a pinch of salt and a few drops of olive oil, then roast them in the oven for about 10 minutes to intensify their flavors, or leave them fresh for a crisper texture.

  • 4

    Spoon the cottage cheese into a bowl.

  • 5

    Layer the chopped roasted or fresh veggies over the cottage cheese.

  • 6

    Sprinkle the roasted chickpeas on top for an added crunch.

  • 7

    Finish with a light drizzle of olive oil and scatter the fresh basil and chives evenly.

  • 8

    Give a gentle stir to combine flavors before serving.

Creamy Cottage Cheese Bowl with Fresh Herbs and Roasted Veggies

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

Creamy Cottage Cheese Bowl with Fresh Herbs and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Fresh Herbs and Roasted Veggies

A vibrant, nutrient-packed bowl combining velvety low-fat cottage cheese with a medley of roasted bell pepper, zucchini, and cherry tomatoes, finished with a crunchy roasted chickpea topping and a drizzle of olive oil. Fresh basil and chives add a burst of aromatic flavor, making it a satisfying and balanced meal for any time of day.

NUTRITION

355kcal
Protein
33.8g
Fat
10.1g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (210g)

1/2 cup Red Bell Pepper, chopped (75g)

1/2 cup Zucchini, diced (65g)

1/2 cup Cherry Tomatoes, halved (75g)

1/4 cup Roasted Chickpeas (40g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Basil & Chives, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the chickpeas if they are not pre-roasted.

  • 2

    If needed, spread chickpeas on a baking sheet, drizzle with a tiny bit of olive oil, and season lightly with salt and pepper. Roast for 20-25 minutes until crisp, then let them cool.

  • 3

    Chop the red bell pepper, dice the zucchini, and halve the cherry tomatoes. Optionally, toss with a pinch of salt and a few drops of olive oil, then roast them in the oven for about 10 minutes to intensify their flavors, or leave them fresh for a crisper texture.

  • 4

    Spoon the cottage cheese into a bowl.

  • 5

    Layer the chopped roasted or fresh veggies over the cottage cheese.

  • 6

    Sprinkle the roasted chickpeas on top for an added crunch.

  • 7

    Finish with a light drizzle of olive oil and scatter the fresh basil and chives evenly.

  • 8

    Give a gentle stir to combine flavors before serving.