If you’re a yoghurt fan (like me) then I have a treat for you.
These Savoury Yoghurt Bowls have recently overtaken my Abundance Bowls as my favourite go-to lunch and dinner.
I just adore how the yoghurt brings everything together as a creamy tangy sauce.
There are so many flavours and textures. Crunch from the raw veg, freshness from the herbs, the deep savoriness from the protein and crunch from the nuts.
And if you don’t eat yoghurt, you don’t have to miss out!
They’re also good with hummus or of course your favorite dairy-free yoghurt, like this easy cashew creation will work. As long as it isn’t too sweet.
The only problem is I’m never sure if I should eat them with a fork or a spoon. So I generally use both.
You totally don’t have to, but I highly recommend making a batch of my Magic Crunchy Smoky Sprinkle to use here. It adds a beautiful depth of flavour and texture. But any roast nuts or seeds will also do the trick.
In terms of quantities, if I’m super hungry I use a whole cup of yoghurt, and if I want a smaller meal, I just use half. But most days 2/3 cup is like Golidlocks 😉
Sensational Savoury Yoghurt Bowls
Ingredients
- 2/3 cup Greek yoghurt
- 200 g raw or cooked vegetables eg. 1 small cucumber
- 150-250 g cooked protein
- 1 handful parsley, other herbs or salad leaves
- 2 tablespoons sauerkraut optional
- 1 tablespoon Magic Crunchy Smoky Sprinkle / roast nuts / seeds
Instructions
- Place your yoghurt in favourite bowl (mine is pictured above).
- Chop vegetables and protein into bite sized pieces. Top yoghurt with vegetables, protein, herbs or salad leaves and sauerkraut (if using).
- Sprinkle with the roast nuts or Magic Crunchy Smoky Sprinkle / nuts / seeds. Enjoy with a fork AND spoon.
Nutrition
Variations & Substitutions
vegetarian – use vegetarian protein like boiled eggs, poached eggs, cooked chickpeas or cooked lentils.
warm bowls – I’m normally to impatient to take the time to warm the protein – but if you prefer a warmer lunch you can warm the protein and any cooked veg. This will make a nice contrast to the cold refreshing yoghurt.
dairy-free – replace yoghurt with almond ‘hummus’, hummus, quick cauliflower ‘hummus’ or of course your favorite dairy-free yoghurt, like this easy cashew creation will work. For something a bit different use this Amazing Avocado Sauce.
more substantial (carb lovers) – add cooked grains like rice, quinoa or barley.
more substantial (low carb) – increase the protein and use more yoghurt and more of the sprinkle / nuts.
Low FODMAP – use coconut yoghurt or lactose-free yoghurt.
different vegetables – literally any cooked or raw veg will work here.
different protein – my go-tos are sardines, canned tuna, canned salmon, leftover roast lamb, leftover steak, boiled eggs or poached eggs.
more fancy / for entertaining – make sure you use the Magic Crunchy Smoky Sprinkle.
no sauerkraut – just leave it out – you’re already getting probiotics from the yoghurt. Or feel free to substitute any other fermented or pickled vegetables.
Waste Avoidance Strategy
yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
raw veg (like cucumber) – will keep in the fridge in a plastic bag for 2 weeks or so.
cooked veg – will keep in the fridge for a week or so. Best to use for another meal.
cooked protein – will keep in the fridge for a week or so. Use for another meal.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
sauerkraut – will keep in the fridge for 3 months or so.
nuts/seeds/magic sprinkle – keep it in the pantry.
Problem Solving Guide
bland – more salt! more sprinkle / nuts or try a squeeze of lemon or lime or a splash of hot sauce.
Prepare Ahead
Yes! Just make as per the recipe but keep the sprinkle / nuts separately. Makes an excellent lunch in a mason jar with a lid. Leftovers will keep in the fridge for up to 1 week. Don’t freeze as the yoghurt will split.
Add to my Old Favourite Recipes
These are a real surprise. I used tin tuna, cucumber, cherry tomato, roasted nuts and a little sugar free chilli sauce. I loved it.
Yum Leonie! Fab idea to add the chilli sauce!
Absolutely love this fantastic bowl!! If you’re hesitant to try it because of unusual food combinations, know that it’s worth the risk.
It’s a dish that checks all my boxes: yummy, easy, healthy/nutritious, filling/satisfying and uses/adds variety to leftovers.
The possible combinations are endless. The flavor, texture and temperature (I warm the protein) contrasts are a taste bud delight! The deliciousness of combining foods I would never have put together otherwise has been a fun surprise.
So far, I have tried these 3 combinations using yogurt and mixed salad greens as the base. Each has been great!:
1. Leftover pulled pork, raw cabbage sliced fine, pecans and grated parmesan. Protein link: https://simplemealplans.mystagingwebsite.com/2021/04/perfect-pulled-pork/
2. Leftover Thai chicken balls, leftover riced broocoli (warmed), fresh mint, cashews, grated parmesan, freshly squeezed lime. Protein link: https://simplemealplans.mystagingwebsite.com/2014/10/thai-chicken-balls/
3. Leftover Seriously Easy Moussaka, raw cabbage sliced fine, pecans, grated parmesan. Protein link: https://simplemealplans.mystagingwebsite.com/2016/05/seriously-easy-moussaka/
So glad you’re enjoying Melanie!
Made this for lunch today and enjoyed it, although it struck both of us as being a “strange” lunch. We’ve never had yogurt ast the basis of our lunch before. In our world, yogurt is a basis for breakfast. I did it with chicken, sugar snap peas, and cilantro – and of course the seasoning. I will definitely try this again. I like the fact that you can do it with whatever you have, and/or you can change it up according to your mood.
I think the whole point is that we don’t think to use yoghurt in this way Susan – so it’s strange BUT good 🙂 Glad you were brave enough to try it anyway.
These were lunch today. Very easy and uses anything you have. I must make more sauerkraut though.
Oh yay Sue! They’re good without the kraut too 🙂