Creamy Cottage Cheese and Chickpea Stir Fry with Roasted Broccoli

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

Creamy Cottage Cheese and Chickpea Stir Fry with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Chickpea Stir Fry with Roasted Broccoli

Pan-seared chickpeas and roasted broccoli tossed in a savory, whipped cottage cheese sauce with a hint of garlic and nutritional yeast for a velvety finish.

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NUTRITION

438kcal
Protein
45.5g
Fat
10g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (1%)

0.5 cup Canned Chickpeas, rinsed

2 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Low Sodium Tamari

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and the stems are tender.

  • 4

    While the broccoli roasts, place the cottage cheese, nutritional yeast, and tamari in a blender or food processor and blend until completely smooth and creamy.

  • 5

    Heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 6

    Add the minced garlic and chickpeas to the skillet, sautéing for 3-5 minutes until the chickpeas are lightly golden and fragrant.

  • 7

    Turn the heat to low and add the roasted broccoli to the skillet with the chickpeas.

  • 8

    Pour the blended cottage cheese sauce over the vegetables and toss gently for 1 minute just to warm through, being careful not to let the sauce boil.

  • 9

    Serve immediately while the sauce is velvety and hot.

Creamy Cottage Cheese and Chickpea Stir Fry with Roasted Broccoli

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

Creamy Cottage Cheese and Chickpea Stir Fry with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese and Chickpea Stir Fry with Roasted Broccoli

Pan-seared chickpeas and roasted broccoli tossed in a savory, whipped cottage cheese sauce with a hint of garlic and nutritional yeast for a velvety finish.

NUTRITION

438kcal
Protein
45.5g
Fat
10g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Cottage Cheese (1%)

0.5 cup Canned Chickpeas, rinsed

2 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Low Sodium Tamari

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are crispy and the stems are tender.

  • 4

    While the broccoli roasts, place the cottage cheese, nutritional yeast, and tamari in a blender or food processor and blend until completely smooth and creamy.

  • 5

    Heat the remaining olive oil in a large non-stick skillet over medium heat.

  • 6

    Add the minced garlic and chickpeas to the skillet, sautéing for 3-5 minutes until the chickpeas are lightly golden and fragrant.

  • 7

    Turn the heat to low and add the roasted broccoli to the skillet with the chickpeas.

  • 8

    Pour the blended cottage cheese sauce over the vegetables and toss gently for 1 minute just to warm through, being careful not to let the sauce boil.

  • 9

    Serve immediately while the sauce is velvety and hot.