A savory yogurt bowl topped with an herby chopped cucumber and radish salad and lemony garlic roasted cauliflower makes for a creamy and cooling lunch.
Yogurt has always been a mainstay in my kitchen, the plain unsweetened kind, usually made from goat or sometimes sheep’s milk but also the dairy-free kind made from coconut cream. It’s such a versatile ingredient that works equally well in both sweet and savory dishes like soups, smoothies and dips. But when the weather heats up (like it has been lately) I also make savory yogurt bowls.
A savory yogurt bowl is one the simplest and most refreshing things you can tuck into on a hot day. It’s light and crisp while also creamy and cooling and makes for a pretty tasty lunch. If you like tzatziki or raita then you’ll like a savory yogurt bowl.
How do you make a savory yogurt bowl?
All you need are a pile of vegetables, fresh herbs, a good swig of olive oil, a generous pinch of salt and your favorite yogurt. The yogurt serves as the bed for the vegetables which are lightly tossed with lots of fresh herbs and a simple lemon olive oil dressing. With each bite you get a mix of cooling yogurt and herb filled vegetables.
I’ve gone for a Greek inspired mix of flavors like fresh dill, parsley and mint along with lemon zest and briny Kalamata olives. There are radishes, zucchini and cucumbers and lemony garlic and oregano roasted cauliflower.
What kind of yogurt do I need?
As for the yogurt, it should be thick and creamy to stand up to the weight of the topping. You can go for a plain Greek style yogurt (either dairy or dairy-free) or strain your own to thicken it. I like to whisk in a bit of goat cheese if I’m using goat yogurt or feta if I’m using sheep’s milk yogurt for extra tang but feel free to skip that if you are going the dairy-free route.
Once your vegetables are roasted and dressed simple dollop some yogurt into a bowl, pile on the vegetables and serve with some grain-free chips on the side to scoop it all up and lunch is ready.