I love full fat plain Greek yogurt. I love it in salad dressings. I love it as a base for homemade frozen yogurt. I love it as a dip. I love it in breakfast parfaits. But you know what I’m especially loving lately? A savoury yogurt bowl.
Making the perfect savoury yogurt bowl: Everything you need to know
- The sky’s the limit when it comes to toppings so you can feel free to flex your improvisational skills: Shredded chicken or pork, crispy diced tofu, sautéed greens, roasted vegetables, julienned fresh vegetables, chopped nuts, toasted seeds, nut butter, antipasto, refried beans, crumbled or grated cheese, tahini, pulses, hot sauce, tapenade, and any other topping you can dream of will work well on top of a savoury yogurt bowl.
- Savoury yogurt bowls are incredibly easy to meal prep for several day’s worth of lunches or dinners. Keep each element separate and mix just before eating. You can also make the chickpea salad and roasted vegetables with Ras El Hanout in advance and store them in the fridge for a meal that comes together in less than five minutes.
- Greek yogurt is a fantastic source of protein, making it ideal if you don’t eat poultry, meat, or fish.
- Unlike a grain bowl, there’s no prep necessary (other than the toppings). Just grab a container of plain full fat Greek yogurt and you’re halfway to a satisfying meal.
- Turn a savoury yogurt bowl into a simple yet elegant dinner by pairing it with a crisp green salad and fresh fruit.
What is Ras El Hanout?
Ras El Hanout is a North African spice blend containing (amongst other spices) cinnamon, cumin, ginger, peppercorn, rose petals, coriander, paprika, and dried chilies. A few years ago a friend brought some back for me from Morocco and I’ve been a fan ever since. Can’t find it at your local grocery store? Check your local specialty cooking or spice shop or buy it online. Because of the spice blend’s earthiness, warmth, and gently astringency, I love to use Ras El Hanout on roasted chicken, as a rub for white fish, in citrus-based salad dressings, and sprinkled on popcorn with melted butter.
Savoury Yogurt Bowl With Chickpeas And Roasted Vegetables
3-4 generously sized savoury yogurt bowls
Full fat Greek yogurt
Chickpea salad with lemon parsley dressing (see recipe below)
Roasted vegetables with Ras El Hanout (see recipe below)
Black sesame seeds
Dried red chilies
3-4 shallow bowls
Add two to three dollops of Greek yogurt to each bowl. Top with the chickpea salad and then the roasted vegetables with Ras el Hanout. Liberally sprinkle with black sesame seeds, nigella seeds, and dried red chilies.
Simple Chickpea Salad With Lemon Parsley Dressing
Enough for 3-4 generous savoury yogurt bowls
1/2 cup fresh parley
2-3 cloves of garlic, smashed and peeled
1 tsp. Dijon mustard
Juice of half a lemon (or, a generous tablespoon of bottled lemon juice)
2 Tbsp. olive oil
1/4 tsp. kosher salt
1 can of chickpeas, drained and rinsed
Medium-sized salad bowl
Food processor, blender, or mini-chopper
- Add all of the ingredients except for the chickpeas to a food processor, blender, or mini-chopper and blitz until smooth. Taste for seasonings and readjust if needed.
- Toss the chickpeas with the salad dressing in a medium-sized bowl.
- Set the chickpeas aside until you’re ready to assemble the savoury yogurt bowls. This salad can be stored in the fridge for up to three days, keeping in mind the pungency of the garlic will increase substantially.
Roasted Vegetables With Ras El Hanout
Enough for 3-4 generous savoury yogurt bowls
1 medium-sized zucchini, cut in half lengthwise and then into fairly thick half moons
1 red pepper, cut into chunky strips
4-5 shallots (depending on size), peeled and cut into quarters lengthwise
1-2 Tbsp. olive oil
1 Tbsp. Ras El Hanout
1/2 tsp. kosher salt
Large rimmed baking sheet
Parchment paper or silicon baking mat
- Preheat the oven to 375° Fahrenheit.
- Spread the vegetables in a single layer over a baking sheet lined with parchment paper or silicon baking mat.
- Drizzle the vegetables with olive oil and evenly distribute the Ras El Hanout and kosher salt, massaging the oil and spice mixture into the sliced vegetables.
- Roast the vegetables for 30 minutes, using long-handled kitchen tongs to stir everything three or four times throughout.
- Once the vegetables are lightly browned and soft they’re finished. Set them aside until you’re ready to make the savoury yogurt bowls or keep them covered, in the fridge, for up to four days.
What I’m listening to
Jazz from a strange celestial place. Hypnotic jazz. Give me some really good vibes jazz. Jazz for drinking a glass of wine and chopping up shallots. The kind of jazz that could score a montage of people coming home on Friday evening after work. As the late, stupendously great Carol Channing sang, “Cause I’m a jazz baby, little jazz baby that’s me.”
Alice Coltrane – Something About John Coltrane