I reimagined the classic BLT as a BLT Cottage Cheese Bowl that swaps bread for cottage cheese to deliver a simple, protein-rich twist on a favorite and lands squarely among my go-to Healthy Bowls.

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I love flipping the classic BLT on its head with a BLT Cottage Cheese Bowl, you get smoky bacon and creamy cottage cheese in every bite and somehow it feels way more interesting than a sandwich. There are little surprises in texture, and it never feels like the same old lunch.

I grab this when I want something quick that still fills me up, not a heavy meal but not a snack either. This one ended up in my rotation as a proper Cottage Cheese Dinner and it sure works for my Healthy High Protein Meals plan.

Save this pin for later, trust me.

Ingredients

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cottage cheese: High in protein, creamy, satisfies hunger, mild tang, low carbs.
bacon: Salty, adds crunch and umami, high in fat and sodium, flavorful treat.
cherry tomatoes: Bright, sweet and tangy, adds vitamin C and fiber, refreshing bite.
romaine lettuce: Crisp, low calorie, good source of folate and hydration, leafy crunch.
avocado: Creamy, full of heart healthy monounsaturated fats, adds silky texture.
chives: Mild onion flavor, adds freshness, small amounts of vitamins and antioxidants.
lemon juice: Brightens flavors, adds tang and acidity, small vitamin C boost.
olive oil: Optional, adds silky richness and healthy fats, a little goes far.
whole grain bread: Optional, provides fiber and complex carbs, makes it more filling.

Ingredient Quantities

2 cups cottage cheese (small curd or regular)

4 slices bacon

1 cup cherry tomatoes, halved

2 cups romaine lettuce, chopped

1 medium avocado diced (optional)

2 tablespoons chopped chives or green onions

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil (optional)

Salt to taste

Freshly ground black pepper to taste

2 slices whole grain bread (optional)

How to Make this

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1. Cook 4 slices of bacon in a skillet over medium heat until crisp, about 8 to 10 minutes, flipping once; transfer to paper towels to drain and chop or crumble when cool.

2. If you want toast, save 1 teaspoon bacon fat and brush it on 2 slices whole grain bread then toast in the skillet or toaster until golden, or just toast normally.

3. In a medium bowl combine 2 cups cottage cheese, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil if using, and 2 tablespoons chopped chives or green onions; stir gently so the cottage cheese stays a bit chunky.

4. Season the cottage cheese mixture with salt and freshly ground black pepper to taste, start light and add more if you need it.

5. Chop 2 cups romaine lettuce and put half of it on the bottom of each bowl to make a base.

6. Scatter 1 cup cherry tomatoes, halved, and 1 medium diced avocado (optional) over the lettuce.

7. Spoon the cottage cheese mixture into the bowls on top of the veggies, then sprinkle the chopped bacon over everything.

8. Finish with an extra crack of black pepper, a few more chopped chives, and a tiny drizzle of olive oil if you like; serve with the toasted whole grain bread on the side or tear it up and toss on top for crunch.

Equipment Needed

1. Large skillet or frying pan for cooking bacon
2. Spatula or tongs to flip the bacon
3. Paper towels for draining bacon
4. Medium mixing bowl for the cottage cheese mix
5. Measuring spoons and a 1 cup measure for ingredients
6. Chef’s knife for chopping lettuce, chives and avocado
7. Cutting board
8. Toaster or another small skillet to toast the bread
9. Serving bowls and a spoon to assemble and eat

FAQ

Q: Can I use low fat or nonfat cottage cheese instead of full fat? A: Yep. Low or nonfat works, but the bowl will be thinner and less creamy. You might want to drain a little whey from regular cottage cheese or stir in a teaspoon of olive oil or a dollop of Greek yogurt to add richness.

Q: How do I get the bacon perfectly crispy? A: Bake it on a rimmed sheet at 400 F for 15 to 20 minutes or fry in a skillet until crisp, then drain on paper towels. Let it cool and crumble with your hands so you get crunchy bits in every bite.

Q: Can I prep this ahead of time and how do I store leftovers? A: Prep components separately. Keep cottage cheese in its container, bacon in an airtight box, and lettuce and tomatoes in a separate container. Avocado goes on at serving time. Stored this way everything will keep well in the fridge for about 3 to 4 days.

Q: Is there a vegetarian option that still gives that smoky bacon vibe? A: Yes, try smoked tempeh strips, coconut bacon, or crisped, smoked paprika tossed chickpeas. They add texture and a smoky note so the bowl still feels like a BLT without the pork.

Q: How do I stop the avocado from turning brown? A: Toss the diced avocado with the lemon juice right after you cut it and add it to the bowl just before serving. That keeps it looking fresh and tasting bright.

Q: Can I turn this into a sandwich or toast? A: Absolutely. Toast the whole grain bread, spread a thick layer of cottage cheese, then pile on lettuce, tomatoes, bacon and avocado. Press gently and eat right away so the bread doesn't get soggy.

BLT COTTAGE CHEESE BOWL Recipe Substitutions and Variations

Cottage cheese: swap with 2 cups plain Greek yogurt for a tangier, creamier base, or use ricotta for a milder, slightly sweeter texture; if using yogurt, strain a bit for thickness.
Bacon: use 4 slices turkey bacon cooked crisp for less fat, or try smoked tempeh or coconut “bacon” if you want a vegetarian smoky bite.
Romaine lettuce: replace with 2 cups baby spinach or arugula, both mix in easier and add a tender or peppery note to the bowl.
Whole grain bread: sub with toasted sourdough, pita chips, or sturdy crackers for the same crunch without needing slices on the side.

Pro Tips

1) Cook the bacon steady on medium and press it down a bit so it crisps evenly, then crumble it right before serving so it stays crunchy. Save a teaspoon of the fat for toasting the bread or stirring into the cottage cheese for extra smoky flavor, but use it sparingly so it doesnt overpower the salad.

2) Keep the cottage cheese a little chunky, dont overmix. If you want it thicker and creamier, drain it in a fine sieve or cheesecloth 20-30 minutes, or pulse it briefly in a food processor for a smoother spread.

3) Salt the cherry tomatoes and let them sit 5-10 minutes to bring out their sweetness, that small trick makes a big difference. Dry the romaine completely after washing so the mix doesnt get soggy, and only add diced avocado at the last minute and toss with lemon so it wont brown.

4) For texture, tear or toast the whole grain bread until super crunchy, or sprinkle toasted seeds or nuts on top. Finish with extra cracked black pepper and chopped chives, and a tiny drizzle of good olive oil if you want a rich finish.

BLT COTTAGE CHEESE BOWL Recipe

Recipe by Bob Jones

0.0 from 0 votes

I reimagined the classic BLT as a BLT Cottage Cheese Bowl that swaps bread for cottage cheese to deliver a simple, protein-rich twist on a favorite and lands squarely among my go-to Healthy Bowls.

Servings

servings

Calories

574

kcal

Equipment: 1. Large skillet or frying pan for cooking bacon
2. Spatula or tongs to flip the bacon
3. Paper towels for draining bacon
4. Medium mixing bowl for the cottage cheese mix
5. Measuring spoons and a 1 cup measure for ingredients
6. Chef’s knife for chopping lettuce, chives and avocado
7. Cutting board
8. Toaster or another small skillet to toast the bread
9. Serving bowls and a spoon to assemble and eat

Ingredients

2 cups cottage cheese (small curd or regular)
4 slices bacon
1 cup cherry tomatoes, halved
2 cups romaine lettuce, chopped
1 medium avocado diced (optional)
2 tablespoons chopped chives or green onions
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil (optional)
Salt to taste
Freshly ground black pepper to taste
2 slices whole grain bread (optional)

Directions

Cook 4 slices of bacon in a skillet over medium heat until crisp, about 8 to 10 minutes, flipping once; transfer to paper towels to drain and chop or crumble when cool.
If you want toast, save 1 teaspoon bacon fat and brush it on 2 slices whole grain bread then toast in the skillet or toaster until golden, or just toast normally.
In a medium bowl combine 2 cups cottage cheese, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil if using, and 2 tablespoons chopped chives or green onions; stir gently so the cottage cheese stays a bit chunky.
Season the cottage cheese mixture with salt and freshly ground black pepper to taste, start light and add more if you need it.
Chop 2 cups romaine lettuce and put half of it on the bottom of each bowl to make a base.
Scatter 1 cup cherry tomatoes, halved, and 1 medium diced avocado (optional) over the lettuce.
Spoon the cottage cheese mixture into the bowls on top of the veggies, then sprinkle the chopped bacon over everything.
Finish with an extra crack of black pepper, a few more chopped chives, and a tiny drizzle of olive oil if you like; serve with the toasted whole grain bread on the side or tear it up and toss on top for crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.