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 refreshing bowl that combines the creaminess of low-fat cottage cheese with a medley of lightly roasted vegetables and crunchy, spiced chickpeas. This bowl offers satisfying textures and balanced flavors, perfect for a wholesome meal any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

432kcal
Protein
36.9g
Fat
9.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese (210g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (66g)

1/4 cup diced red onion (40g)

1/2 cup roasted chickpeas (82g)

1 tsp olive oil (4.5g)

1/2 tsp smoked paprika

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    On a baking sheet, combine the diced red bell pepper, zucchini, and red onion. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and lightly browned.

  • 4

    Meanwhile, if using canned chickpeas, drain and pat dry. Toss the chickpeas with a pinch of salt, pepper, and a dash of smoked paprika.

  • 5

    Spread the chickpeas on a separate baking sheet and roast for about 15 minutes until crispy, shaking the pan halfway through.

  • 6

    Assemble your bowl by spooning in the cottage cheese, then topping with the warm roasted vegetables and crispy chickpeas.

  • 7

    Finish with an extra light drizzle of olive oil or an additional pinch of salt and pepper if desired, and serve immediately.

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 refreshing bowl that combines the creaminess of low-fat cottage cheese with a medley of lightly roasted vegetables and crunchy, spiced chickpeas. This bowl offers satisfying textures and balanced flavors, perfect for a wholesome meal any time of the day.

NUTRITION

432kcal
Protein
36.9g
Fat
9.8g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese (210g)

1/2 cup diced red bell pepper (75g)

1/2 cup diced zucchini (66g)

1/4 cup diced red onion (40g)

1/2 cup roasted chickpeas (82g)

1 tsp olive oil (4.5g)

1/2 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    On a baking sheet, combine the diced red bell pepper, zucchini, and red onion. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and lightly browned.

  • 4

    Meanwhile, if using canned chickpeas, drain and pat dry. Toss the chickpeas with a pinch of salt, pepper, and a dash of smoked paprika.

  • 5

    Spread the chickpeas on a separate baking sheet and roast for about 15 minutes until crispy, shaking the pan halfway through.

  • 6

    Assemble your bowl by spooning in the cottage cheese, then topping with the warm roasted vegetables and crispy chickpeas.

  • 7

    Finish with an extra light drizzle of olive oil or an additional pinch of salt and pepper if desired, and serve immediately.