BLT COTTAGE CHEESE BOWL Recipe

I created a BLT Cottage Cheese Bowl that tucks bacon, crisp lettuce and ripe tomato into a simple family friendly Healthy Bowls recipe that sparks curiosity about cottage cheese as the base.

I love taking something familiar and flipping it into a quick bowl you actually want for dinner. My BLT Cottage Cheese Bowl turns cottage cheese into a spoonable base that plays nice with crisp bacon, cooked and crumbled, and a little bite you didn’t expect.

It’s simple, not fussy, and somehow feels like a smart shortcut when I need a real meal fast. I keep telling myself this is one of those Healthy Bowls that sneaks protein on the table without pretending to be fancy.

Save this pin for later! You’ll want to try it on a night you cant be bothered.

Ingredients

• cottage cheese: high in protein, creamy, keeps you full, its slightly tangy.
• Bacon: salty, smoky, mostly fat and flavor, adds crunch, not the healthiest choice.
• Cherry tomatoes: juicy, sweet and tart, give vitamin C and fiber, brighten the bowl.
• Romaine lettuce: crisp, low calorie, adds fiber and crunch, keeps things light.
• Green onion: sharp little onion flavor, low calories, adds a fresh bite, tiny punch.
• Avocado: creamy, full of healthy fats and fiber, makes it richer and smoother.
• Croutons: crunchy bits, add carbs and texture, small amount gives satisfying crunch.

Ingredient Quantities

• 1 cup cottage cheese (small or large curd your choice)
• 3 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes (about 6 to 8)
• 1 cup romaine or iceberg lettuce, shredded or torn
• 1 green onion (scallion)
• 1/4 ripe avocado (optional)
• 1 tablespoon fresh lemon juice or 1 teaspoon apple cider vinegar
• 1 tablespoon extra virgin olive oil (optional)
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh chives or parsley (optional)
• A few croutons or torn toast pieces for crunch (optional)

How to Make this

1. Cook the bacon until crispy in a skillet or microwave, drain on paper towels and crumble or chop into bite size pieces; save a teaspoon of the bacon fat if you want extra flavor later.

2. While bacon cooks, wash and dry the romaine or iceberg, shred or tear it into bite size pieces so it wont make the bowl watery.

3. Halve the cherry tomatoes (or quarter if they’re large) and toss them with the lemon juice or apple cider vinegar and a small pinch of salt to brighten flavor and cut acidity.

4. If using avocado, dice 1/4 avocado and toss quickly with a little of the lemon juice so it doesnt brown.

5. Spoon 1 cup cottage cheese into a bowl; if your cottage cheese is very watery, drain briefly in a fine mesh sieve or blot with a paper towel so the bowl doesn’t get soupy.

6. Stir 1 tablespoon extra virgin olive oil into the cottage cheese if you like it silkier, then season with salt and lots of freshly ground black pepper to taste.

7. Top the cottage cheese with the shredded lettuce, dressed cherry tomatoes, crumbled bacon, sliced green onion, and avocado.

8. Scatter chopped fresh chives or parsley on top, add a few croutons or torn toast pieces for crunch, and finish with a tiny drizzle of olive oil or a few drops of reserved bacon fat if you saved it.

9. Taste and adjust salt and pepper, eat right away so the croutons stay crunchy.

10. Leftovers: keep components separate in the fridge and only assemble when ready, that way the lettuce and toast wont get soggy.

Equipment Needed

1. Large skillet or microwave safe plate for cooking the bacon
2. Cutting board for the lettuce tomatoes and avocado
3. Chef knife or paring knife for chopping
4. Salad or serving bowl to assemble everything
5. Two small bowls one for the cottage cheese one for the tomatoes and avocado
6. Measuring spoons plus a 1 cup measure for the cottage cheese and oil
7. Fine mesh sieve or small strainer to drain the cottage cheese if needed
8. Tongs or spatula and a spoon for stirring and serving
9. Paper towels to drain the bacon and blot excess moisture

FAQ

BLT COTTAGE CHEESE BOWL Recipe Substitutions and Variations

• Cottage cheese: swap for plain Greek yogurt (same tang and thick texture), ricotta for a creamier mouthfeel, or silken tofu if you need dairy free.
• Bacon: use turkey bacon or pancetta for similar smoky saltiness, or try tempeh bacon or coconut bacon for a vegetarian option.
• Romaine or iceberg lettuce: replace with baby spinach, arugula for a peppery kick, or mixed spring greens for more flavor.
• Croutons or torn toast: sub toasted nuts or seeds for crunch, crispy roasted chickpeas, or tortilla strips, its great if you want gluten free.

Pro Tips

1. If your cottage cheese seems watery, drain it for a few minutes in a sieve or blot it with a paper towel then stir in a tablespoon of olive oil or a spoon of Greek yogurt for a creamier texture, it feels a lot more luxurious that way.

2. Save a teaspoon of the bacon fat and just add a couple drops at the very end, it gives a smoky boost without needing extra salt, but dont overdo it or it will take over the salad.

3. Chop the bacon very small so the salty bits hit every bite, and if you want a better crunch use quick toasted torn bread or pan toast cubes right before serving so they dont go soggy.

4. Keep wet things separate until the last second, especially the dressed tomatoes and croutons, and toss avocado with a little lemon if you cant serve right away, that way nothing gets limp or brown.