Lunch
High-protein cottage cheese and roasted vegetable bowl
Creamy cottage cheese piled over warm roasted vegetables for a simple, protein-rich lunch.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 150 g cherry tomatoes, halved
- 2 tbsp olive oil
- 300 g cottage cheese, low fat
- 1/4 tsp black pepper
- 15 g fresh basil leaves, torn
Method
Heat the oven to 200°C (400°F).
Toss the zucchini, bell pepper and cherry tomatoes with the olive oil and roast for 22 to 25 minutes until tender.
Divide the cottage cheese between bowls.
Top with the warm roasted vegetables and black pepper.
Scatter with basil before serving.