Savory Yogurt Bowls
This savory breakfast bowl is everything I want for busy weekdays: healthy, easy, keeps me satisfied until lunchtime, and I can prep the night before. Make on repeat all year round! Swap with seasonal vegetables and what you have on hand, and trade out the yogurt for hummus if you're looking for a dairy-free option.
Servings: 2
Ingredients
- 1 cup Greek yogurt
- 1/2 cup cooked chickpeas (cooked from scratch or drained and rinsed canned chickpeas), patted dry
- 2 hard boiled eggs, grated
- 2 Persian cucumbers, chopped
- 2 Roma tomatoes, chopped
- Extra virgin olive oil
- Kosher salt
- Za’atar and/or Dukkah, for serving
Instructions
- Build the breakfast bowl. Divide the yogurt into the bottom of two serving bowls. Top with the chickpeas, egg, and veggies.
- Finish and serve. Add a drizzle of good extra virgin olive oil, pinch of salt, and a good sprinkle of za’atar or dukkah. Serve or cover and refrigerate for up to 1 night.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, za’atar, and chickpeas used in this recipe.
- To meal prep for up to 5 days: Boil the eggs and keep them unpeeled in your fridge in a tightly sealed container. Rinse and strain the chickpeas and store in your fridge. Then chop the veggies and build the bowls just before serving.
- Follow my Egyptian Dukkah recipe to make it yourself, or find it at specialty grocery stores and Middle Eastern Markets.
- Other veggie options: Sliced sweet peppers, fennel, radish.
Nutrition
Calories: 255.1kcal | Carbohydrates: 24.9g | Protein: 22.7g | Fat: 7.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.01g | Cholesterol: 191.5mg | Sodium: 106.4mg | Potassium: 605.4mg | Fiber: 5.5g | Sugar: 9.2g | Vitamin A: 855.2IU | Vitamin C: 10.8mg | Calcium: 180.1mg | Iron: 2.7mg
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