Cottage Cheese and Roasted Vegetable Breakfast Bowl

Ingredients

• 1 1/2 cup low-fat cottage cheese
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 1/4 tbsp olive oil
• 1/2 medium avocado, sliced
• 3 tbsp pumpkin seeds
• 3 slice whole-grain bread
• 1/4 tsp fine salt
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes

Instructions

1. Heat the oven to 425F. Toss the cherry tomatoes and zucchini with the olive oil, salt, and black pepper on a sheet pan in a single layer. Roast until the zucchini is tender and the tomatoes have burst and started to caramelize, 18 to 20 minutes, stirring once halfway.
2. While the vegetables roast, toast the pumpkin seeds in a dry skillet over medium heat, shaking often, until they puff and turn golden and smell toasty, about 3 minutes. Tip onto a plate so they stop cooking.
3. Toast the bread until crisp and golden. Divide it between two shallow bowls.
4. Spoon the cottage cheese over the toast, dividing it evenly. Top with the warm roasted vegetables and their pan juices, then the avocado slices.
5. Scatter the toasted pumpkin seeds and chili flakes over each bowl, finish with a crack of black pepper, and serve right away while the vegetables are warm.

Nutrition (per serving)

Calories

528

Protein

34 g

Fat

28 g

Carbs

38 g