Savoury Yogurt Bowl with Chickpeas and Roasted Vegetables

Round, shallow white bowl with a layer of Greek yogurt on the bottom, chickpeas, and roasted peppers, zucchini, and shallots. The dish is sitting on top of a brightly coloured batik tablecloth.

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.
Clear glass divided lunch container with three sections. One contains fresh blackberries, one contains roasted zucchini, red pepper, and shallots, and one contains chickpeas with a dollop of yogurt. The container is sitting on a colourful batik print table cloth.

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.

Round, shallow white bowl with a layer of Greek yogurt on the bottom, chickpeas, and roasted peppers, zucchini, and shallots. The dish is sitting on top of a brightly coloured batik tablecloth.

Savoury Yogurt Bowl With Chickpeas And Roasted Vegetables

Yields:

3-4 generously sized savoury yogurt bowls

Ingredients:

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

Nigella seeds

Dried red chilies

Special equipment:

3-4 shallow bowls

Method:

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.

Clear glass divided lunch container with three sections. One contains fresh blackberries, one contains roasted zucchini, red pepper, and shallots, and one contains chickpeas with a dollop of yogurt. The container is sitting on a colourful batik print table cloth.

Simple Chickpea Salad With Lemon Parsley Dressing

Yields:

Enough for 3-4 generous savoury yogurt bowls

Ingredients:

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

Special equipment:

Can opener

Medium-sized salad bowl

Measuring spoons

Food processor, blender, or mini-chopper

Spatula

Method:

  1. 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.
  2. Toss the chickpeas with the salad dressing in a medium-sized bowl.
  3. 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.
Clear glass divided lunch container with three sections. One contains fresh blackberries, one contains roasted zucchini, red pepper, and shallots, and one contains chickpeas with a dollop of yogurt. The container is sitting on a colourful batik print table cloth.

Roasted Vegetables With Ras El Hanout

Yields:

Enough for 3-4 generous savoury yogurt bowls

Ingredients:

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

Special equipment:

Sharp knife

Cutting board

Large rimmed baking sheet

Measuring spoons

Parchment paper or silicon baking mat

Long-handled tongs

Method:

  1. Preheat the oven to 375° Fahrenheit.
  2. Spread the vegetables in a single layer over a baking sheet lined with parchment paper or silicon baking mat.
  3. 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.
  4. Roast the vegetables for 30 minutes, using long-handled kitchen tongs to stir everything three or four times throughout.
  5. 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.
Round, shallow white bowl with a layer of Greek yogurt on the bottom, chickpeas, and roasted peppers, zucchini, and shallots. The dish is sitting on top of a brightly coloured batik tablecloth.

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

Mango and Black Bean Quinoa Salad

Ease of transportation: the deciding factor in my culinary choices lately. I can truthfully testify that this salad is good on a sandy Lake Huron beach with pane glass water and a sunset, on the couch watching The West Wing with your best friend, at the break table on your lunch on a Wednesday at work, and under a tree at Kits Beach reading a Sherlock Holmes anthology. The original recipe was posted on the Vancouver based blog Sweet on Veg, I have since made a few alterations but this is always the case with anything I’m cooking. I have added grape tomatoes, a jalapeño pepper, lime juice, and some fresh parsley; this is a very forgiving recipe and I’ve seen recipes where people add cumin, fresh ginger, and orange juice so I would encourage further experimentation after you make it for the first time.  I like it cold but it’s also excellent at room temperature; either way, the quinoa needs to be cooled down completely and fluffed with a fork before adding the rest of the ingredients or the dressing won’t absorb properly. In addition, the mango used shouldn’t be so extremely ripe that it’s hard to cut into a somewhat fine dice. Mango and Black Bean Quinoa Salad is especially delicious when served with Spicy Tomato Soup, I make the recipe as instructed but I don’t strain it and I serve it chilled with pieces of cucumber as a garnish.

mango and black bean quinoa salad:

1 cup of quinoa

1 not-too-ripe mango, diced into small pieces

1 1/2 cups of cooked black beans (or other small bean)

1 red pepper, diced

About a half a cup of grape tomatoes, halved

1 bunch of scallions, both the white and green part

1 jalapeño pepper, seeded and diced finely

About a cup of cilantro, cut or snipped into small pieces

About a half a cup of flat-leaf parsley, cut or snipped into small pieces

2 Tbsp. of vegetable oil

3-4 Tbsp. of red wine vinegar

The juice of 1 lime

Salt, to taste

1. In a lidded pot bring 2 cups of water to boil, add the quinoa and bring the heat down to low, cover and let steam for 15 minutes. Turn off the heat and allow to sit for another 15 minutes, then take off the lid and fluff with a fork. Allow to cool completely. (I sometimes make the quinoa the night before or in the morning and then use it for the salad at dinner time.)

2. Combine all of the fruits and vegetables in a large salad bowl and add the cooled quinoa, vegetable oil, red wine vinegar, lime juice, and salt to taste. Stir gently and serve for any portable lunches you plan on consuming in the next week.

This is one magical song performed by one magical band. I know the word magical is funny as a descriptor but I honestly believe that Sigur Rós deserves the title. This song makes me want to go to the Yukon and see the Northern Lights, it makes me think of cobalt 5:30 AM snow, and of driving to the airport watching the neon sun rise over a grey horizon. I’ve been feeling so inspired and happy this past month and thus my music choices have taken on corresponding sentiments.

Sigur Rós – Myrkur