Place sweet potatoes on rimmed baking pan, drizzle with oil and toss until well combined. Roast at 400 degrees F for 30 to 40 minutes or until tender, tossing once. Place cottage cheese in a bowl and top with sweet potatoes, sausage and onions, then drizzle with maple syrup.

Heat 1 teaspoon oil in a skillet over medium heat. Add breadcrumbs and cook 2 to 3 minutes or until toasted, stirring frequently. Transfer to small bowl. Add remaining 1 teaspoon oil to skillet and increase heat to medium-high. Add mushrooms and cook 5 to 7 minutes or until browned, stirring occasionally. Stir in garlic and thyme and cook 1 more minute. Place cottage cheese in a bowl and top with mushroom mixture and breadcrumbs.

Heat oil in a skillet over medium heat. Add zucchini and cook 3 to 4 minutes or until it starts to soften, stirring occasionally. Add tomatoes and cook 2 minutes or until tomatoes start to blister, stirring occasionally. Place cottage cheese in a bowl and drizzle with pesto. Top with vegetable mixture, then sprinkle with nuts.

Heat oil in a skillet over medium heat. Add garlic and cook 30 seconds, stirring constantly. Add spinach and cook until wilted, stirring frequently. Stir in artichokes and cook 2 minutes. Place cottage cheese in a bowl and top with spinach mixture. Sprinkle with red pepper flakes.

Place cauliflower on rimmed baking pan, drizzle with oil and toss until well combined. Roast at 425 degrees F for 15 to 20 minutes or until tender, tossing once, then drizzle with buffalo sauce and toss to combine. Place cottage cheese in a bowl and top with cauliflower, then sprinkle with carrots and celery.