Cottage cheese bowl
Your new favourite way to eat cottage cheese!
If you're looking for a quick, healthy and satisfying lunch, this Cottage Cheese Protein Bowl is the perfect recipe. Made with creamy cottage cheese, soft-boiled eggs, flaky salmon, roasted sweet potato, avocado and tangy pickled onions, it's packed with high-quality protein, healthy fats and fibre to keep you feeling full and energised. Every bite is loaded with fresh flavours and wholesome ingredients, making it an easy meal you'll want to make again and again.
This high-protein cottage cheese bowl is naturally gluten-free, nutrient-dense and ready in under 30 minutes, making it ideal for busy weekdays, meal prep or a nourishing post-workout lunch. The creamy cottage cheese creates the perfect base, while the sweet potato adds natural sweetness, the salmon provides heart-healthy omega-3s, and the avocado and eggs make it extra satisfying.
Whether you're trying to eat more protein, looking for healthy lunch ideas or searching for new ways to enjoy cottage cheese, this easy savoury bowl ticks every box. It's simple to customise with your favourite toppings, requires minimal prep, and is proof that healthy eating can be both incredibly delicious and full of flavour.
Tips
Use full-fat cottage cheese for the creamiest texture and richest flavour. If you prefer a lighter option, low-fat cottage cheese works just as well.
Don't overcook the eggs. Cooking them for around 6 minutes gives you perfectly jammy yolks that make the bowl extra creamy.
Roast the sweet potato until golden. A little caramelisation adds sweetness and a delicious contrast to the tangy pickled onions.
Meal prep friendly. Roast the sweet potato, cook the eggs and salmon in advance, then assemble the bowl when you're ready to eat.
Make it your own. Try adding cucumber, spinach, cherry tomatoes, radishes or toasted seeds for extra crunch and nutrients.
Adjust the consistency. Add a splash more milk if you'd like a looser, creamier base.
🌱Vegetarian
🍽️ 2 portions
Ingredients
200g cottage cheese
10g fresh dill
1/2 lemon juice
40g milk
Salt
60g cubed avocado
1 tbsp pickled onions
3-4 soft boiled eggs
80g cooked sweet potato
80g cooked salmon
Method
Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer them immediately to a bowl of iced water, then peel once cooled.
Meanwhile, peel the sweet potato and cut it into roughly 2cm cubes. Lightly spray with olive oil and cook in the air fryer at 190°C until tender.
In a large bowl, combine the cottage cheese, dill, lemon juice, milk and a pinch of salt. Blend until smooth and creamy.
Add the avocado, pickled onions, cooked sweet potato, salmon and peeled eggs. Using a fork, gently mash everything together until creamy, leaving a few larger pieces of potato and egg for extra texture.
Finish with a sprinkle of chilli flakes and a drizzle of olive oil, if desired. Serve immediately or chill until ready to enjoy.
FAQs and Tips
Can I make this cottage cheese protein bowl ahead of time? Yes! You can prepare all of the ingredients up to 2 days in advance and store them separately in the fridge. Assemble just before serving for the freshest texture.
Can I use smoked salmon instead of cooked salmon? Absolutely. Smoked salmon works wonderfully in this recipe and adds a delicious savoury flavour. Simply tear it into bite-sized pieces before mixing it through.
Is this cottage cheese bowl gluten-free? Yes! All of the ingredients in this recipe are naturally gluten-free. Just double-check the labels on your cottage cheese and pickled onions if you have coeliac disease or require certified gluten-free products.
Can I use low-fat cottage cheese? Yes. Both full-fat and low-fat cottage cheese work well. Full-fat cottage cheese will give you a creamier, richer flavour, while low-fat is a great option if you're looking to reduce calories.
What can I serve with this protein bowl? This bowl is a complete meal on its own, but it's also delicious served with gluten-free crackers, toasted sourdough, rye bread or a simple green salad.
How long does it keep? Store any leftovers in an airtight container in the fridge for up to 2 days. The avocado is best added just before serving to keep it fresh and prevent browning.
