Cottage Cheese Bowl with Za'atar Vegetables & Fresno Pepper Sauce
This cottage cheese bowl is easy, delicious, versatile and interesting. Plus it's easy to make ahead of time and eat throughout the week! It's high in protein, filled with flavor, and packed with wholesome ingredients. This cottage cheese bowl with roasted za'atar vegetables and quick sweet-and-spicy sauce is one of my ultimate go-tos.
Equipment
- 1 chef's knife
- 1 large baking sheet
- 1 small sauce pan
Ingredients
- 2 large carrots
- 2 cups fresh green beans
- 1 tsp za'atar seasoning
- Extra-virgin olive oil
- Kosher salt
- 1 large shallot
- 1 large fresno pepper
- 2 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 cup cottage cheese
- 2 slices sourdough bread toasted
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F.
- Cut the tips off of the green beans, use a peeler to slice the carrots into strips. Toss both in a drizzle of olive oil and the za'atar seasoning.
- Spread the vegetables out evenly on a parchment-lined baking sheet and season with salt. Roast at 425°F for 15-18 minutes or until the edges of the carrots are brown and the green beans have charred on the bottoms.
- While the vegetables are roasting, finely dice the shallot, deseed the fresno pepper and finely chop it, and grate the garlic cloves.
- Put a small sauce pan on medium heat and add 1 tablespoon of olive oil. Add in the shallot, fresno pepper and cook for 2-3 minutes, stirring occasionally. Season with salt and add in the garlic. Cook another 2-3 minutes, stirring to combine. Add in the honey and apple cider vinegar and stir to create a shimmery hot sauce. Turn off the heat. Taste and season as needed.
- To serve, add a scoop of cottage cheese to the center of two bowls. Add the vegetables on one side and the toast on the other. Spoon the hot sauce into the center of the cottage cheese, add a few cracks of freshly ground black pepper and enjoy!