Savory Cottage Cheese Bowl (Printer View)

Protein-packed bowl combining creamy cottage cheese with fresh veggies and herbs for a vibrant start.

# What you'll need:

→ Dairy

01 - 1 cup cottage cheese, low-fat or whole milk

→ Fresh Vegetables

02 - 1/2 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, diced
04 - 1/4 cup red bell pepper, diced
05 - 1/4 cup baby spinach, roughly chopped
06 - 1 small radish, thinly sliced

→ Toppings and Flavorings

07 - 1 tablespoon fresh chives, finely chopped
08 - 1 tablespoon fresh parsley, chopped
09 - 1 tablespoon extra-virgin olive oil
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon sea salt
12 - Pinch of smoked paprika or chili flakes, optional
13 - 1 tablespoon toasted pumpkin seeds or sunflower seeds, optional

# Method:

01 - Divide cottage cheese evenly between two serving bowls as the foundation of each bowl.
02 - Arrange cherry tomatoes, cucumber, red bell pepper, spinach, and radish on top of cottage cheese in a visually appealing pattern.
03 - Drizzle each bowl with olive oil and sprinkle with salt, black pepper, and smoked paprika or chili flakes if desired.
04 - Top with chopped chives, parsley, and toasted seeds for added flavor and texture.
05 - Serve immediately, mixing all ingredients together just before eating.

# Expert Advice:

01 -
  • It's ready in less time than it takes to brew good coffee, yet tastes like you actually put effort in.
  • Cottage cheese keeps you full for hours without that heavy, sluggish feeling most breakfast foods leave behind.
  • Every vegetable adds a different crunch, and you get to eat with your eyes first.
02 -
  • The vegetables release liquid as they sit, so prep everything just before serving or your bowl will get watery and sad.
  • That cottage cheese you've been avoiding because it seemed too sour or too bland? The olive oil, salt, and fresh herbs make it taste completely different—trust me on this one.
03 -
  • Use a large shallow bowl instead of a deep one so every spoonful gets a little bit of everything.
  • Prep your vegetables the night before if you want, but keep them in separate containers and only assemble when you're ready to eat.
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