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5 Savory Spins on Yogurt Bowls

By: Amy Chaplin

Skip traditional sweet yogurt toppings in favor of these spins that turn Greek or regular yogurt into a delicious savory breakfast, quick lunch or easy snack.

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Go Beyond Traditional Toppings

Veggies, nuts and herbs pair perfectly with yogurt.

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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.

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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.

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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.

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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.

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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.

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Tips & Techniques

5 Savory Spins on Yogurt Bowls

Go Beyond Traditional Toppings

Mediterranean Inspiration: Cucumber, Radish, Olive Oil, Toasted Sesame and Dill

Beets Me: Marinated Beets, Avocado and Mint

Carrot Calling: Harissa, Roasted Carrots, Pomegranate and Parsley

Cheeky Chickpeas: Chickpeas, Cherry Tomato, Flaky Sea Salt and Chives

Just a Kick: Cumin-Roasted Sweet Potato, Pickled Onions, Walnuts, Cilantro, Lime and Chili Oil

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Meals

Ingredients

Dinners

Tips & Techniques

Healthy Every Week

5 Savory Spins on Yogurt Bowls

Go Beyond Traditional Toppings

Mediterranean Inspiration: Cucumber, Radish, Olive Oil, Toasted Sesame and Dill

Beets Me: Marinated Beets, Avocado and Mint

Carrot Calling: Harissa, Roasted Carrots, Pomegranate and Parsley

Cheeky Chickpeas: Chickpeas, Cherry Tomato, Flaky Sea Salt and Chives

Just a Kick: Cumin-Roasted Sweet Potato, Pickled Onions, Walnuts, Cilantro, Lime and Chili Oil

Related Pages