Italian · Breakfast
Cottage Cheese Strawberry Basil Bowl
Creamy cottage cheese topped with fresh strawberries, torn basil, and black pepper, assembled fresh for a summery Italian-inspired bowl.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
248Calories
28gProtein
9gFat
16gCarbs
9gSugar
3gFiber
420mgSodium
10mgChol
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Instructions
1
Prep
Hull and slice 260g fresh strawberries. Tear 12 fresh basil leaves by hand. Measure out 20g chia seeds, 2 tsp extra-virgin olive oil, 2 tsp aged balsamic vinegar, and 0.5 tsp cracked black pepper. Have 450g low-fat cottage cheese ready.
2
Build
Divide cottage cheese between two bowls and gently level the surface of each with the back of a spoon until smooth and even.
3
Finish
Top each cottage cheese portion with sliced strawberries clustered loosely on one side. Scatter torn basil leaves and chia seeds across both bowls. Drizzle olive oil and balsamic vinegar over each bowl, then finish with cracked black pepper.
4
Plate
Serve immediately and enjoy fresh while all components are at their peak texture and flavor.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) low-fat cottage cheese
- 260g (9.2 oz) fresh strawberries
- 12 fresh basil leaves
- 20g (vibe) chia seeds
- 2 tsp extra-virgin olive oil
- 0.5 tsp cracked black pepper
- 2 tsp aged balsamic vinegar