Inspired by vibrant Mediterranean flavors, this savory yogurt bowl pulls together a lemon-garlic in fused yogurt, chickpeas, tomatoes, cucumbers and herbs. Best of all? It’s packed with protein, fiber and probiotics and you only need 10 minutes to make it.
Most mornings? We have yogurt for breakfast. It’s simple, nourishing and fast to put together. And, most of the time, that yogurt leans sweet: berries in the summer, citrus and cacao for our winter yogurt bowls, maybe a smidge of honey or a spot of jam.
But my favorite? A savory version of the yogurt bowl. We opt for a lemon- and garlic-infused yogurt topped with chopped seasonal vegetables and fresh herbs touched with extra virgin olive oil and lemon juice.
I usually serve it with hunks of whole-grain bread – whatever we have on hand. Often that’s sourdough, focaccia, or even naan. The bread helps to sop up all the yogurt and vegetables.
Ingredients + Substitutions
Yogurt is the foundation of this breakfast bowl. I favor homemade yogurt, but store bought yogurt is fine. Look for plain, full-fat yogurt with out additives. Greek yogurt is a nice option, if you prefer a thicker base.
Lemon, garlic and sea salt give the yogurt its savory edge. Sometimes, I’ll also add spices such as ground cumin, sumac or coarsely ground black pepper.
Vegetables provide the real bulk of the recipe. My favorites for this recipe include cherry tomatoes and little Persian cucumbers. That’s fine for summertime, when they’re in season.
Leftover roasted vegetables are also a nice substitute for the fresh tomatoes and cucumbers. In winter, I usually add roasted butternut squash, beets and Brussels sprouts to the bowls along with thinly sliced greens such as Tuscan kale or radicchio.
Pulses add fiber and protein, while helping to bulk out the yogurt bowls so they’re little more satiating. Most of the time, I use chickpeas, but any type of pulse works. Lentils, kidney beans, cannellini beans. You name it.
Herbs bring the breakfast bowls to life. Flat-leaf parsley, dill and mint are the herbs I use most often. But it also changes from season to season.
In winter, fresh thyme is a nice choice. And summer practically begs for the addition of basil. In essence: Use what is fresh and what you like the most.
Roasted, Salted Nuts and Feta Cheese add a pleasant finish. They both add a punch of salt and a little texture: creaminess from the feta and crunch from the nuts. Sometimes a few briny olives make a good addition, too.
Tip on Timing
The flavored yogurt needs a few minutes to allow the lemon and garlic to marry. Those 5 to 10 minutes give you plenty of time to chop your way through the vegetables. That means the whole breakfast can come together in 10 minutes or less if you happen to be good with a knife.
Savory Yogurt Bowl
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Ingredients
For the Lemon-Garlic Yogurt
- 1 ½ cups yogurt (plain, full-fat)
- 2 cloves garlic (finely grated)
- 1 teaspoon finely grated lemon zest
- fine sea salt (as needed)
For the Toppings
- 1 cup chickpeas (cooked)
- 1 ½ cups cherry tomatoes (halved)
- 4 Persian cucumbers (peeled and sliced thin)
- ¼ cup finely chopped mixed herbs (such as dill, mint, parsley, and oregano)
- ¼ cup chopped roasted nuts (such as almonds or hazelnuts)
- ¼ cup crumbled feta cheese
To Serve
- extra virgin olive oil (for drizzling)
- lemon wedges
- whole-grain bread
Instructions
Make the Lemon-Garlic Yogurt
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Stir the yogurt, garlic, and lemon zest together in a small bowl. Season to taste with fine sea salt, and set aside for 5 to 10 minutes so the flavors can marry.
Assemble the Bowls
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Spoon the yogurt into bowls, then top with chickpeas, tomatoes, cucumbers, herbs, roasted nuts and feta cheese.
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Drizzle with olive oil and freshly squeezed lemon. Serve with whole-grain bread.
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