Egg, Cottage Cheese and Avocado Bowl

This egg, cottage cheese and avocado bowl combines hard boiled eggs with tangy cottage cheese, creamy avocado, fresh veggies, and lemon harissa dressing for a low carb, high protein meal that’s packed with protein, healthy fat, and fibre.

As a mom of a busy nine month old boy, I am always looking for ways to simplify my meals. Last week, I opened the fridge in search of something healthy and high in protein for lunch and saw a container of cottage cheese, a couple of hard boiled eggs, and an avocado. I spooned some cottage cheese into a bowl, chopped the hard boiled eggs, added some diced avocado, cherry tomatoes, and cucumber, and made a quick dressing with olive oil, lemon juice, harissa, garlic powder, salt, and pepper to drizzle over top. I toasted up some sourdough bread and butter to enjoy alongside and called it lunch! It ended up being so good that I’ve had it a few times since and knew that I wanted to share the recipe.

If you love cottage cheese as much as I do, try these Cottage Cheese Scrambled Eggs and this Cottage Cheese Mac and Cheese next!

Jump to:

• Ingredients
• Instructions
• Variations and Notes
• How To Serve
• Storage
• Egg Recipes
• Egg, Cottage Cheese and Avocado Bowl

Ingredients

Below is an overview of ingredients you’ll need for this bowl. Scroll down to the recipe card for exact quantities.

• Hard Boiled Eggs: I recommend good quality eggs, i.e. organic and free range from a local farm.
• Cottage Cheese: Look for a brand with as few additives/fillers as possible. If you’re in the US, Good Culture is one of the best brands. I’m in Canada so I use Organic Meadow brand.
• Veggies: I used chopped cucumber and cherry tomatoes because that’s what I had on hand, but use any cooked or raw veggies that you like.
• Avocado: Adds creaminess and healthy fat to your bowl.
• Lemon Harissa Dressing: I whipped up a quick dressing with extra virgin olive oil, lemon juice, harissa, salt, pepper, and garlic powder. You can make this or use any dressing you like. Lemon tahini dressing would also go well with this bowl.

Instructions

Variations and Notes

This egg, cottage cheese and avocado bowl is easy to customize to your liking. Here are some ideas:

• Substitute seasonal roasted veggies – swap out the cucumber and cherry tomato for seasonal roasted vegetables, such as broccoli, carrots, beets, squash, and sweet potato.
• Use a different dressing – instead of the lemon harissa dressing, you can use lemon tahini sauce, or a simple drizzle of extra virgin olive oil and lemon juice.
• Add herbs – chopped fresh herbs such as parsley, basil, cilantro, or dill can further elevate this bowl.
• Make it spicy – add some pickled jalapeños, hot sauce, or hot red pepper flakes.

How To Serve

This bowl is delicious and filling on its own thanks to its high protein content. However if you’d like to make it even more satisfying, serve it in any of the following ways:

• Enjoy it with toast: Add a slice or two of sourdough toast with butter. It’s great for scooping up every last bit of that cottage cheese!
• Pair it with a smoothie: I love the idea of enjoying this bowl for breakfast alongside a smoothie. It would be great with my Pumpkin Spice Latte Smoothie or my Beet Raspberry Smoothie. Check out all of my Smoothie Recipes for more inspiration.
• Add roasted potatoes: Serve with roasted potatoes to add some satiating complex carbohydrates to keep you satisfied for hours.
• Add more protein: Add a side of grilled chicken or salmon to increase the protein content of your meal even more.

Storage

If preparing this the night before for lunch at work, do not add the avocado or dressing until right before serving. Spoon the cottage cheese into a container and top with the chopped hard boiled eggs and veggies. Bring the avocado and dressing separately.

Did you make this recipe? Let me know how much you loved it with a star rating and a comment below.

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