Capsaicin Free Gluten Free Tomato Basil Cottage Cheese Bowl
Creamy, fresh, and endlessly satisfying, this cottage cheese bowl is the kind of no-cook meal that feels far more indulgent than the effort it takes to assemble. Full-fat cottage cheese forms a rich, protein-packed base, while juicy halved cherry tomatoes and fragrant torn basil bring a garden-bright lift to every bite. A drizzle of extra-virgin olive oil ties everything together with a silky finish, and an optional touch of balsamic glaze adds just enough sweetness to make it feel a little special. The recipe is naturally gluten free, so there's no swapping or substituting required — just straightforward, wholesome ingredients doing all the heavy lifting. For anyone avoiding capsaicin, it's worth noting that the red pepper flakes listed are marked optional and can simply be left out without changing the character of the dish at all. Black pepper provides a gentle warmth that keeps things interesting without any heat concerns. This one works beautifully as a light lunch, a quick breakfast, or even a satisfying snack when you want something nourishing that comes together in minutes.
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Learn more →Ingredients
2 servings
- 2 cups full-fat cottage cheese
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic glaze (optional)
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Divide the cottage cheese evenly between two serving bowls, spreading it into a shallow, even layer.
- 2
Scatter the halved cherry tomatoes and torn basil leaves over each bowl.
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