Savory Yogurt Bowl (25g+ protein!)
Equipment
- 1 baking pan
- 1 serving bowl
Ingredients
- 1/2 - 1 cup Greek yogurt
- 1 boiled egg cooked to your liking!
- 1/2 cup chickpeas
- 1/4 avocado sliced or diced
- 1/4 cup cherry tomatoes
- 1/4 cup cucumber thinly sliced or diced
- olive oil for roasting and drizzling
- salt, pepper, garlic powder to taste
- flaky sea salt to finish
Method
- Preheat oven to 400°F. Pat chickpeas dry, toss with olive oil, salt, pepper, and garlic powder, and roast for 20–25 minutes until crispy.
- Soft-boil the egg in boiling water for 6–7 minutes, then transfer to an ice bath for 5 minutes. Peel and slice in half.
- Spoon Greek yogurt into a shallow bowl and spread to the edges. Drizzle with olive oil and a pinch of salt.
- Top with crispy chickpeas, soft-boiled egg, avocado, tomato, and cucumber.
- Finish with a drizzle of olive oil, flaky sea salt, and black pepper. Serve immediately!
Notes
- Pat the chickpeas completely dry before roasting for the crispiest result.
- Use full-fat Greek yogurt for the richest, creamiest base.
- Add za'atar, everything bagel seasoning, or red pepper flakes on top for extra flavor.
- For meal prep, roast a big batch of chickpeas and store at room temperature for up to 3–4 days.
- Assemble just before eating — the yogurt will get watery if left to sit with the toppings for too long.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 28g | Protein: 25g | Fat: 25g | Fiber: 8g | Sugar: 6g
Keywords
Did You Make this Recipe?Tag @SamDoesHerBest or hashtag it #samdoesherbest!