YOUR SOLIN GENERATED RECIPE
Air Fryer Cottage Cheese Protein Bowl
Crispy air-fried chickpeas and garden vegetables served over a protein-packed base of whipped cottage cheese and fluffy quinoa, finished with a bright lemon-tahini drizzle.
INGREDIENTS
2 cups fat-free cottage cheese
6 large egg whites
60 g cooked chickpeas
0.25 cup cooked quinoa
0.5 medium zucchini
0.5 medium bell pepper
1 medium carrot
0.5 medium tomato
1 tbsp lemon juice
1 tsp tahini
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Toss chickpeas, sliced zucchini, and sliced bell pepper with sea salt, black pepper, and garlic powder.
Place the chickpea and vegetable mixture in the air fryer basket and cook at 400°F (200°C) for 12 minutes until the chickpeas are crispy and the vegetables are tender.
Whisk the egg whites in a small bowl and pour into a lightly greased oven-safe dish that fits inside your air fryer.
Air fry the egg whites at 330°F (165°C) for 7-9 minutes until they are fully set and firm.
In a separate bowl, whisk the cottage cheese with lemon juice until it reaches a smooth and creamy consistency.
Assemble the bowl by placing the cooked quinoa at the bottom and spreading the whipped cottage cheese over it.
Slice the air-fried egg white omelet into strips and arrange them over the cottage cheese along with the roasted chickpeas and vegetables.
Garnish with fresh diced tomato and shredded carrot, then finish with a light drizzle of tahini.