5 Savory Spins on Yogurt Bowls
Go Beyond Traditional Toppings
Veggies, nuts and herbs pair perfectly with yogurt.
Mediterranean Inspiration: Cucumber, Radish, Olive Oil, Toasted Sesame and Dill
Simple, refreshing and tasty, this combination is delicious when served with warm pita bread or alongside a Greek salad. It’s also a perfect accompaniment to dips like hummus or baba ganoush. Keeping the cucumber and radish paper-thin makes it easy to mix and enjoy.
Beets Me: Marinated Beets, Avocado and Mint
You can’t go wrong with the winning combination of tangy and earthy-sweet marinated beets, buttery avocado and the bright flavor of fresh mint. To make marinated beets, simply simmer beets until cooked through and slip off their skins (or purchase cooked beets). Slice them into small wedges and toss with equal parts apple cider vinegar and olive oil, then season with sea salt to taste.
Carrot Calling: Harissa, Roasted Carrots, Pomegranate and Parsley
The sweet flavor of roasted carrots pairs perfectly with spicy harissa and juicy, tart pomegranate. Cut carrots in small wedges and toss with olive oil and a pinch of salt; roast at 400 degrees F for about 20 minutes or until cooked through and browning around the edges. Shower the bowl in lots of fresh parsley for a colorful and delicious final dish.
Cheeky Chickpeas: Chickpeas, Cherry Tomato, Flaky Sea Salt and Chives
Earthy chickpeas and thick, tangy yogurt complement each other beautifully. Adding sweet and juicy cherry tomatoes, flaky sea salt and a scattering of cracked pepper turns this dish into a yogurt-based salad.
Just a Kick: Cumin-Roasted Sweet Potato, Pickled Onions, Walnuts, Cilantro, Lime and Chili Oil
Bright citrus teamed with hot chili oil, pungent pickled onions, fragrant sweet potato and crunchy walnuts truly is a taste sensation. Pickled onion is simple to make and plays off the sweet fragrance of cumin-roasted sweet potato. Combine sliced red onion with a generous splash of red wine vinegar and salt to taste, mix well and set aside to marinate while you roast the sweet potato. Cube sweet potato and toss with ground cumin, olive oil and a pinch of salt; roast at 400 degrees F for 20 minutes or until soft inside and browning on the outside.