This roasted veggie & hummus cottage cheese bowl is hearty, creamy, and full of color. It’s one of those easy meals that feels super satisfying but takes hardly any effort. The roasted veggies bring all the flavor, the hummus adds richness, and the cottage cheese gives it that cool, creamy balance.
Why I Love This Recipe
This bowl is my answer to “what can I make with random veggies in the fridge?” It’s low-effort but looks and tastes like something you’d grab from a fancy café. Roasting brings out the sweetness in the veggies, and when you layer that with cold cottage cheese and a dollop of hummus—it just works.
Why I keep coming back to this bowl:
- 🥦 Easy to customize with whatever veggies you’ve got
- 🧀 Cottage cheese gives it protein without feeling heavy
- 🧄 Hummus adds a creamy, garlicky kick
- 🔥 Roasting makes everything taste better
- 🥄 Great hot or cold, so it’s perfect for meal prep
⏱️ Time & Servings
- Total Time: 25–30 minutes
- Servings: 2
📊 Macros (per serving)
- Calories: 345
- Protein: 20g
- Fat: 18g
- Carbs: 26g
- Fiber: 6g
- Sugar: 8g
🔬 Why This Recipe Works (Quick Science)
- Roasting concentrates the flavor in veggies by removing moisture and caramelizing natural sugars.
- Cottage cheese cools and softens the heat, creating a nice contrast with the warm veggies.
- Hummus adds creaminess and healthy fats, tying the whole thing together.
- Layering textures and temps makes it feel more satisfying and complete.
Ingredients
- 1 cup low-fat cottage cheese
- ¾ cup hummus
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 carrot, peeled and sliced
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- Optional: fresh parsley, lemon juice, or red pepper flakes
How to Make a Roasted Veggie & Hummus Cottage Cheese Bowl
1. Prep and Slice Veggies
Slice the zucchini, carrot, and bell pepper into bite-sized pieces.
2. Toss with Olive Oil and Seasoning
In a bowl, toss the veggies with olive oil, garlic powder, salt, and pepper.
3. Roast the Veggies
Spread the veggies on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping once halfway through.
4. Scoop Cottage Cheese into Bowl
Add ½ cup cottage cheese to one side of each serving bowl.
5. Add Roasted Veggies and Hummus
Spoon the roasted veggies next to the cottage cheese. Add a big scoop of hummus on top or to the side.
6. Garnish and Serve
Top with fresh parsley, a squeeze of lemon, and extra olive oil if you like.
🍽️ What to Serve With
You can totally eat this as-is, or pair it with:
- 🥖 Warm pita or naan bread
- 🍚 Cooked quinoa, couscous, or brown rice
- 🥬 Mixed greens or arugula
- 🍋 Lemon wedges on the side for a citrusy finish
🧾 Meal Plan Ideas
- Monday: Prep roasted veggies ahead and build bowls during the week
- Tuesday: Swap hummus with baba ghanoush or tzatziki
- Wednesday: Add chickpeas for more plant-based protein
- Thursday: Serve over grains for a more filling dinner
- Friday: Wrap it all up in a tortilla for a veggie burrito bowl
⚠️ Common Mistakes to Avoid
- Crowding the pan: Spread veggies out for even roasting and browning
- Using watery cottage cheese: Thicker varieties work best here
- Skipping seasoning: A little garlic powder + salt makes all the difference
- Not flipping halfway: Helps the veggies roast evenly on both sides
❓ FAQ
Can I use store-bought roasted veggies?
Absolutely—just warm them up before serving.
Is this bowl good cold?
Yes! It’s great hot or cold, making it perfect for meal prep.
Can I make it dairy-free?
Swap cottage cheese with a plant-based version or extra hummus.
What’s the best hummus flavor for this?
Classic, roasted garlic, or lemon hummus work great.
How long will leftovers last?
Store assembled (or separate) in the fridge for 3–4 days.
✨ Enjoy!
This Roasted Veggie & Hummus Cottage Cheese Bowl is one of those no-fuss meals that tastes way fancier than it is. It’s colorful, creamy, and comforting—and perfect any time you need a feel-good, good-for-you meal. 🥕🥣🌿