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Cottage Cheese Veggie Bowl

This vibrant veggie bowl features a base of creamy, tangy cottage cheese paired with crisp, fresh vegetables like cucumbers and cherry tomatoes. The dish is assembled with light herbs and a squeeze of lemon, resulting in a refreshing, protein-packed meal with contrasting textures and bright flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 cup cottage cheese preferably full-fat for creaminess
  • 1 cup cherry tomatoes halved
  • 1 cup cucumbers diced
  • 2 tablespoons fresh herbs dill or parsley, chopped
  • 1 tablespoon lemon juice freshly squeezed
  • handful nuts (optional) almonds or walnuts, toasted
  • to taste salt and pepper

Equipment

  • Sharp Knife
  • Cutting board
  • Large mixing bowl
  • Non-stick skillet
  • Spatula
  • Serving plate

Method
 

  1. Begin by rinsing and dicing the cucumbers into bite-sized pieces, and halving the cherry tomatoes for a juicy burst of flavor.
  2. If using nuts, toast a handful in a dry skillet over medium heat for about 3-4 minutes until fragrant and golden, shaking the pan occasionally to prevent burning.
  3. In a large mixing bowl, gently fold the cottage cheese with the chopped herbs and a squeeze of lemon juice, stirring softly until combined and fragrant.
  4. Add the diced cucumbers and halved cherry tomatoes to the bowl, mixing gently to distribute the vegetables evenly in the creamy cottage cheese base.
  5. Sprinkle the toasted nuts over the top for added crunch, and season with salt and pepper to taste.
  6. Give everything a gentle fold to combine, ensuring the cottage cheese coats the veggies evenly while maintaining their crisp texture.
  7. Transfer the mixture to a serving plate or bowl, garnish with additional fresh herbs if desired, and serve immediately for the best freshness and texture.