Savory Yogurt Bowl with Roasted Vegetables Recipe

The aroma of roasted vegetables wafts through the kitchen, mingling with the creamy tang of yogurt. This Savory Yogurt Bowl with Roasted Vegetables is not just a dish; it’s an experience that tickles your taste buds and warms your heart.

Picture this: a cozy evening at home, friends gathered around the table, laughter echoing off the walls as you present this vibrant bowl of goodness. It’s the kind of dish that makes everyone pause and say, “Wow! What is that?” Get ready to dive into flavor town!

This recipe has become a staple in my home after my friend tried it at a potluck and declared it “life-changing.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Plain Greek Yogurt: I prefer full-fat yogurt for creaminess but low-fat works too if you’re watching calories.
• Bell Peppers: Use a mix of colors—red, yellow, and green—for a visual treat and varied sweetness.
• Zucchini: Choose firm zucchinis; they add great texture and soak up flavors well.
• Red Onion: Sweet red onions caramelize beautifully when roasted; they elevate the entire dish.
• Olive Oil: A drizzle brings all the flavors together while ensuring crisp-tender veggies.
• Garlic Powder: This adds an aromatic punch without overpowering the other flavors—it’s essential!
• Dried Oregano: A sprinkle gives Mediterranean flair; feel free to swap for Italian seasoning if you prefer.
• Salt and Pepper: Use these staples to enhance the flavors—season to your liking!
• Lemon Juice: A splash adds brightness; it’s like sunshine in your bowl!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 400°F (200°C). A hot oven ensures those veggies roast perfectly. Prepare a baking sheet by lining it with parchment paper for easy cleanup.

Chop Those Veggies: Dice bell peppers, zucchini, and red onion into bite-sized pieces. Aim for uniform sizes so they roast evenly and look fabulous together.

Season Like You Mean It: In a large bowl, toss chopped veggies with olive oil, garlic powder, oregano, salt, and pepper until they’re well-coated. Let those flavors mingle like old friends at a reunion!

Roast Away: Spread seasoned vegetables on the prepared baking sheet in an even layer. Roast in the preheated oven for 20-25 minutes or until they turn golden brown and fragrant.

Spoon & Serve: Once roasted to perfection, remove your veggies from the oven. Take a generous scoop of Greek yogurt into bowls and top with those vibrant roasted beauties.

Finish with Flair: Drizzle lemon juice over each serving for a zesty kick. If you’re feeling fancy, sprinkle some fresh herbs on top before diving in!

Enjoy this colorful creation as a main course or side dish that’s sure to impress anyone lucky enough to share your table!

Perfecting the Cooking Process

Start by roasting your vegetables first to maximize their flavor. While they’re roasting, prepare the yogurt base for a seamless cooking experience.

Add Your Touch

Feel free to swap out vegetables based on what’s in season or even your mood. A sprinkle of nuts or seeds can add a satisfying crunch!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat the vegetables in the oven to maintain their crispiness.

Sharing this recipe brings back memories of my cousin’s surprise visit; we whipped up these bowls and laughed over our creative veggie choices.

FAQ

What can I use instead of yogurt?

Try using sour cream or a dairy-free alternative for a different twist.

How do I know when my vegetables are done?

Look for golden edges and tender bites; they should be lightly caramelized.

Can I prepare this bowl ahead of time?

Absolutely! Just keep yogurt separate until you’re ready to serve for best texture.

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Savory Yogurt Bowl with Roasted Vegetables

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Indulge in a vibrant Savory Yogurt Bowl, featuring creamy yogurt topped with colorful roasted vegetables, perfect for a quick and satisfying meal.

• Total Time: 40 minutes
• Yield: Serves 2

Ingredients

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• 1 cup Plain Greek Yogurt (full-fat or low-fat)
• 1 medium Bell Pepper (any color), diced
• 1 medium Zucchini, diced
• 1 medium Red Onion, diced
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• Salt and Pepper to taste
• Juice of ½ Lemon

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Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the diced bell pepper, zucchini, and red onion with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
3. Spread the seasoned vegetables on the prepared baking sheet in a single layer.
4. Roast for 20-25 minutes until golden brown and fragrant.
5. In serving bowls, add Greek yogurt and top it generously with the roasted vegetables.
6. Drizzle lemon juice over each serving for added brightness.

Notes

• Feel free to substitute seasonal vegetables or add nuts/seeds for extra crunch.
•  Store leftovers in an airtight container for up to three days; reheat veggies in the oven to maintain crispiness.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 290
• Sugar: 7g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 10mg