Introduction
The Roasted Veggie Cottage Cheese Bowl is the epitome of modern, nourishing comfort food. It takes the humble, creamy texture of cottage cheese—a powerful source of high-quality protein—and elevates it with smoky, sweet, and caramelized roasted vegetables. This recipe isn’t just a quick weeknight dinner; it’s a versatile, high-fiber, and satisfying meal prep powerhouse. Originating from the recent trend of maximizing nutrition with minimal effort, this bowl is designed to keep you feeling full and energized without compromising on flavor.
Ingredients
- 1 cup (250g) full-fat or low-fat cottage cheese
- 1 head of broccoli, chopped into florets (approx. 2 cups)
- 1 red bell pepper, chopped
- 1/2 medium red onion, roughly chopped
- 1 tbsp (15 ml) olive oil, plus extra for drizzling
- 1/2 tsp (2.5g) smoked paprika
- 1/2 tsp (2.5g) garlic powder
- 1/4 tsp (1g) sea salt
- 1/4 tsp (1g) black pepper
- Optional Topping: 1 tsp balsamic glaze or a sprinkle of chili flakes
Step-by-step Preparation
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Preheat and Prep the Veggies: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Chop the broccoli, bell pepper, and red onion into uniform, bite-sized pieces to ensure even cooking.
Tip: Uniformity is key for roasting. If pieces are too small, they will burn before the larger pieces are tender. - Season and Roast: In a large bowl, toss the prepared vegetables with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper until everything is evenly coated. Spread the vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding the pan; if necessary, use two sheets.
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Cook to Perfection: Roast the vegetables for 18 to 25 minutes. Flip the vegetables halfway through the cooking time (around the 10-minute mark). The vegetables are done when they are tender-crisp and have lovely browned, caramelized edges.
Cooking Time Tip: If you prefer softer veggies, add an extra 5 minutes, checking frequently to prevent burning. - Assemble the Bowl: Scoop the cottage cheese into a serving bowl. Once the roasted vegetables are pulled from the oven, immediately spoon them hot over the cool cottage cheese.
- Garnish and Serve: Drizzle the bowl with a touch more olive oil and a dash of balsamic glaze for sweetness and acidity, or sprinkle with chili flakes for heat. Serve immediately.
Nutritional Information
This recipe provides a powerhouse of macro and micronutrients. Per serving (using low-fat cottage cheese), this bowl contains approximately 380-400 calories, 30g of protein, 35g of carbohydrates, and 15g of fiber. The cottage cheese delivers high-quality casein protein, aiding in satiety, while the roasted vegetables are excellent sources of Vitamin C, Vitamin A, and essential dietary fiber, supporting digestive health.
Storage
For optimal texture, it is best to store the cottage cheese and the roasted vegetables separately. Roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Cottage cheese should be kept in its original container and remains fresh for up to one week after opening. To reheat the vegetables, spread them on a baking sheet and warm them in a 350°F (175°C) oven or an air fryer for 5 minutes until crisp. Avoid microwaving, as this can make the vegetables soggy.
Conclusion
This Roasted Veggie Cottage Cheese Bowl is proof that healthy eating doesn’t have to be complicated or bland. It’s endlessly customizable—try swapping the broccoli for Brussels sprouts or sweet potatoes, or changing the seasoning blend to curry powder or Italian herbs. For a more substantial meal, serve the bowl over a base of cooked quinoa or brown rice. Enjoy this quick, satisfying meal that brings warmth and nutrition straight to your table!