Savory Cottage Cheese Bowl (Printable)

A refreshing bowl blending creamy cottage cheese, crisp veggies, and fresh herbs for a nutritious start.

# Ingredient List:

→ 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

# Steps:

01 - Divide cottage cheese evenly between two serving bowls as the foundation for each breakfast 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 and mix ingredients together just before eating for optimal freshness.

# Expert Advice:

01 -
  • You get real protein without heating up a pan or dirtying dishes beyond a single bowl.
  • It tastes fresher and more satisfying than it has any right to be for something that takes ten minutes.
  • The texture contrast—creamy cottage cheese against crisp vegetables—keeps every bite interesting.
02 -
  • Chopping your vegetables the night before saves time, but don't dress the bowl until morning or it gets watery and sad.
  • Cold cottage cheese straight from the fridge is the point—it stays creamy and cool against the crisp vegetables, so don't let it warm up.
03 -
  • Toast your seeds in a dry pan for exactly two minutes before adding them—the difference between stale and vibrant is that simple.
  • Use a vegetable peeler on the radish to get thin slices that actually contribute crunch instead of hard pieces that feel aggressive.
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