Name: Roasted Vegetable and Sweet Potato Cottage Cheese Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup low-fat cottage cheese; 0.5 medium sweet potato; 1 cup zucchini; 0.5 cup cherry tomatoes; 0.5 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Roasted Vegetable and Sweet Potato Cottage Cheese Bowl

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Sweet Potato Cottage Cheese Bowl

Oven-roasted sweet potatoes and zucchini are tossed with juicy cherry tomatoes and served over creamy cottage cheese for a satisfying, savory meal.

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NUTRITION

Protein

32.8g

Fat

10.1g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

1 cup low-fat cottage cheese

0.5 medium sweet potato

1 cup zucchini

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Peel the sweet potato and dice it into 1/2-inch cubes; chop the zucchini into similar sized pieces and halve the cherry tomatoes.
3
Place the sweet potato, zucchini, and tomatoes on the baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
4
Toss the vegetables thoroughly until evenly coated, then spread them out in a single layer to ensure even roasting.
5
Roast for 20-25 minutes, or until the sweet potatoes are fork-tender and the zucchini is lightly caramelized.
6
Scoop the cottage cheese into a serving bowl and top with the warm, roasted vegetable mixture.