Cottage Cheese Roasted Vegetable Bowls
A quick and satisfying dish of roasted vegetables paired with high-protein cottage cheese, perfect for a nutritious, low-calorie meal.
5 min
Prep
20 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 2 potato
- 2 carrot
- 1 red bell pepper
- 2 tablespoons olive oil
- 2 cups cottage cheese
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash and peel the potatoes and carrots. Cut the potatoes, carrots, and red bell pepper into bite-sized chunks.
- 3
In a large bowl, combine the vegetable chunks with olive oil, dried oregano, garlic powder, salt, and black pepper. Toss to coat evenly.
- 4
Spread the vegetables in a single layer on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly crispy.
- 5
Divide the roasted vegetables into four bowls. Top each portion with 1/2 cup of cottage cheese.
- 6
Garnish with freshly chopped parsley before serving.
Cook it this week.
NeatEat plans Cottage Cheese Roasted Vegetable Bowls — and the rest of your week — around your budget, groceries included.