Savory Cottage Cheese Veggie Bowl
A protein-packed vegetarian breakfast bowl made with whipped cottage cheese, roasted veggies, avocado, and lentils. It’s creamy, savory, and delivers over 30 grams of protein—perfect for fueling your day the plant-forward way.
Equipment
- Medium nonstick skillet
- Sharp knife
- Mixing bowl
- Measuring cups
- Small food processor (optional, for whipped cottage cheese)
Ingredients
- ¾ cup whipped cottage cheese 2% or full-fat
- ½ cup cooked lentils or chickpeas
- 1 cup sautéed spinach or kale
- ½ avocado sliced
- ¼ cup roasted sweet potatoes or steamed broccoli
- 1 tbsp hemp seeds
- 1 tsp olive oil
- Pinch of sea salt and black pepper
- Optional: chili flakes everything bagel seasoning, lemon zest
Instructions
- Heat olive oil in a skillet over medium heat. Add spinach (or kale) and a pinch of salt. Sauté until wilted (about 2 minutes). Remove from heat.
- If your cottage cheese isn’t already whipped, pulse it in a food processor until creamy (30–60 seconds).
- In a large bowl, spread a base layer of whipped cottage cheese.
- Top with sautéed greens, roasted sweet potatoes or broccoli, avocado, and cooked lentils.
- Sprinkle hemp seeds, black pepper, and any optional toppings.
- Serve immediately—or prep the components ahead and build your bowl in the morning.
Notes
Make it vegan: Swap cottage cheese for unsweetened almond yogurt and add 2 tbsp of unflavored plant protein powder to boost macros.
Batch it: Cook lentils and greens in advance for quick grab-and-go bowls during the week.
Add more crunch: Try sunflower seeds or crushed almonds.
For a sweet-savory twist, drizzle a bit of tahini and maple syrup.