Creamy Cottage Cheese Bowl with Roasted Vegetables and Crispy Chickpeas

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

Creamy Cottage Cheese Bowl with Roasted Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Vegetables and Crispy Chickpeas

Enjoy a vibrant bowl featuring velvety low-fat cottage cheese paired with sweet roasted bell pepper and zucchini, all topped with crunchy, spiced chickpeas. This dish is a balanced blend of creamy and crisp textures that delights your palate with each bite.

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NUTRITION

402kcal
Protein
35.9g
Fat
11.2g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (~210g)

½ medium Red Bell Pepper (~75g)

½ medium Zucchini (~65g)

¼ cup Crispy Chickpeas (~40g)

1 tsp Olive Oil

½ tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas if using canned. Pat them dry with a paper towel.

  • 3

    In a small bowl, toss the chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes or until crispy, stirring halfway through.

  • 5

    While the chickpeas roast, dice the red bell pepper and slice the zucchini into half-moons. You can lightly season these with a pinch of salt and pepper if desired, then either roast them alongside the chickpeas for the last 10 minutes or set them aside fresh.

  • 6

    In a bowl, add the low-fat cottage cheese as the base, and gently layer the roasted or fresh vegetables on top.

  • 7

    Once the chickpeas are crispy, sprinkle them over the bowl for added crunch. Give a final drizzle of olive oil if extra richness is desired.

  • 8

    Serve immediately and enjoy this balanced, protein-packed meal.

Creamy Cottage Cheese Bowl with Roasted Vegetables and Crispy Chickpeas

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

Creamy Cottage Cheese Bowl with Roasted Vegetables and Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Bowl with Roasted Vegetables and Crispy Chickpeas

Enjoy a vibrant bowl featuring velvety low-fat cottage cheese paired with sweet roasted bell pepper and zucchini, all topped with crunchy, spiced chickpeas. This dish is a balanced blend of creamy and crisp textures that delights your palate with each bite.

NUTRITION

402kcal
Protein
35.9g
Fat
11.2g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (~210g)

½ medium Red Bell Pepper (~75g)

½ medium Zucchini (~65g)

¼ cup Crispy Chickpeas (~40g)

1 tsp Olive Oil

½ tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas if using canned. Pat them dry with a paper towel.

  • 3

    In a small bowl, toss the chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes or until crispy, stirring halfway through.

  • 5

    While the chickpeas roast, dice the red bell pepper and slice the zucchini into half-moons. You can lightly season these with a pinch of salt and pepper if desired, then either roast them alongside the chickpeas for the last 10 minutes or set them aside fresh.

  • 6

    In a bowl, add the low-fat cottage cheese as the base, and gently layer the roasted or fresh vegetables on top.

  • 7

    Once the chickpeas are crispy, sprinkle them over the bowl for added crunch. Give a final drizzle of olive oil if extra richness is desired.

  • 8

    Serve immediately and enjoy this balanced, protein-packed meal.