Sensational Savoury Yoghurt Bowls

If you’re a yoghurt fan (like me) then I have a treat for you! These Savoury Yoghurt Bowls have recently overtaken my Abundance Bowls as my favourite go-to lunch and dinner. I just adore how the yoghurt brings everything together as a creamy tangy sauce. There are so many flavours and textures. Crunch from the […] The post Sensational Savoury Yoghurt Bowls appeared first on Stonesoup.

Sensational Savoury Yoghurt Bowls

If you’re a yoghurt fan (like me) then I have a treat for you! These Savoury Yoghurt Bowls have recently overtaken my Abundance Bowls as my favourite go-to lunch and dinner.

I just adore how the yoghurt brings everything together as a creamy tangy sauce.

There are so many flavours and textures. Crunch from the raw veg, freshness from the herbs, the deep savoriness from the protein and crunch from the nuts.

And if you don’t eat yoghurt, you don’t have to miss out!

They’re also good with hummus or of course your favorite dairy-free yoghurt, like this easy cashew creation will work. As long as it isn’t too sweet.

The only problem is I’m never sure if I should eat them with a fork or a spoon. So I generally use both.

You totally don’t have to, but I highly recommend making a batch of my Magic Crunchy Smoky Sprinkle to use here. It adds a beautiful depth of flavour and texture. But any roast nuts or seeds will also do the trick.

In terms of quantities, if I’m super hungry I use a whole cup of yoghurt, and if I want a smaller meal, I just use half. But most days 2/3 cup is like Golidlocks ?

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Sensational Savoury Yoghurt Bowls

Total Time 10 minutes
Servings 1 person

Ingredients

  • 2/3 cup Greek yoghurt
  • 200 g raw or cooked vegetables eg. 1 small cucumber
  • 150-250 g cooked protein
  • 1 handful parsley other herbs or salad leaves
  • 2 tablespoons sauerkraut optional
  • 1 tablespoon Magic Crunchy Smoky Sprinkle / roast nuts / seeds

Instructions

  • Place your yoghurt in favourite bowl (mine is pictured above).
  • Chop vegetables and protein into bite sized pieces. Top yoghurt with vegetables, protein, herbs or salad leaves and sauerkraut (if using).
  • Sprinkle with the roast nuts or Magic Crunchy Smoky Sprinkle / nuts / seeds. Enjoy with a fork AND spoon.

Video

Variations & Substitutions Savoury Yoghurt Bowls

vegetarian – use vegetarian protein like boiled eggs, poached eggs, cooked chickpeas or cooked lentils.

warm bowls – I’m normally to impatient to take the time to warm the protein – but if you prefer a warmer lunch you can warm the protein and any cooked veg. This will make a nice contrast to the cold refreshing yoghurt.

dairy-free – replace yoghurt with almond ‘hummus’, or of course your favorite dairy-free yoghurt, like this easy cashew creation will work. For something a bit different use this Amazing Avocado Sauce.

more substantial (carb lovers) – add cooked grains like rice, quinoa or barley.

more substantial (low carb) – increase the protein and use more yoghurt and more of the sprinkle / nuts.

Low FODMAP – use coconut yoghurt or lactose-free yoghurt.

different vegetables – literally any cooked or raw veg will work here.

different protein – my go-tos are sardines, canned tuna, canned salmon, leftover roast lamb, leftover steak, boiled eggs or poached eggs.

more fancy / for entertaining – make sure you use the Magic Crunchy Smoky Sprinkle.

no sauerkraut – just leave it out – you’re already getting probiotics from the yoghurt. Or feel free to substitute any other fermented or pickled vegetables.

Waste Avoidance Strategy

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

raw veg (like cucumber) – will keep in the fridge in a plastic bag for 2 weeks or so.

cooked veg – will keep in the fridge for a week or so. Best to use for another meal.

cooked protein – will keep in the fridge for a week or so. Use for another meal.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

sauerkraut – will keep in the fridge for 3 months or so.

nuts/seeds/magic sprinkle – keep it in the pantry.

Problem Solving Guide

bland – more salt! more sprinkle / nuts or try a squeeze of lemon or lime or a splash of hot sauce.

Prepare Ahead Savoury Yoghurt Bowls

Yes! Just make as per the recipe but keep the sprinkle / nuts separately. Makes an excellent lunch in a mason jar with a lid. Leftovers will keep in the fridge for up to 1 week. Don’t freeze as the yoghurt will split.

More recipes like Savoury Yoghurt Bowls

  • Abundance Bowls
  • Chickpea Buddha Bowls
  • Kale & Goats Cheese Bowls
  • Superfood Lunch Bowls
  • Green Chicken Bowls with Pine Nut Mayo

Have fun in the kitchen!

BIG love,
Jules x

The post Sensational Savoury Yoghurt Bowls appeared first on Stonesoup.

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Shrimp Pasta Salad

Shrimp Pasta Salad is going to become your new go-to for summer picnics and potlucks. With tender bits of shrimp, fresh veggies, and the fact that it is so easy to put together and take on the go, it is quickly becoming one of my favorite recipes of the season! Using shrimp in classic dishes…

Shrimp Pasta Salad

Shrimp Pasta Salad is going to become your new go-to for summer picnics and potlucks. With tender bits of shrimp, fresh veggies, and the fact that it is so easy to put together and take on the go, it is quickly becoming one of my favorite recipes of the season!

Using shrimp in classic dishes like pasta salad gives it an extra boost of delicious flavor and texture. You can use shrimp in so many ways- grilled, in a skillet, or pasta!

Shrimp pasta salad being mixed in a bowl

Cold Shrimp Pasta Salad

Pasta salads are always there for you. It is so easy to whip some up for the masses right before a potluck, with no hassle storage and transportation. But it is time to give your salad an upgrade and bring in light, summery flavors like fresh dill, lemon, and shrimp! These simple ingredient swaps are sure to make your pasta salad a crowd-pleaser. This quick and easy Shrimp Pasta Salad still comes together in minutes, but will impress your friends and family with its refined, zesty flavor!

I always love finding new pasta salad recipes because they really are the most versatile side dish. The best part is that you can add your own personal touches to your salad, whether it is a certain type of pasta, herb or vegetable! For more inspo, take a look at my Tuscan, Meditteranean, and Mexican pasta salads for more delicious variety!

What You Will Need to Make Shrimp Pasta Salad

All you need are a few fresh ingredients to put this amazing pasta salad together!

  • Rotini Noodles: I like using rotini noodles because they are fun to eat and the sauce gets trapped in the corkscrews, allowing for each bite to be flavorful!
  • Celery: Diced into very small pieces.
  • Red Bell Pepper: Adds sweetness and crunchy texture to your salad.
  • Red Onion: With a slight kick, this will give your salad an amazing brightness and add to the texture.
  • Cooked Salad Shrimp: Precooked shrimp makes this recipe even easier to put together. I like using small shrimp to match the size of the noodles and veggies. If you want more meat, you can opt for large or jumbo shrimp instead. Like with other kinds of seafood, if your shrimp smells like ammonia or has a slimy, sticky coating on the outside, it should not be used.
  • Mayonaisse: Will add a creaminess to your dressing.
  • Juice and Zest of Half a Lemon: Fresh is best!
  • Chopped Dill: Adds perfect summery zest to your pasta.
  • Salt and Pepper: To taste.

Making Your Shrimp Salad

Making this pasta salad is so quick and easy, it is perfect for on the go families!

  1. Boil: Bring a large pot of water to a boil.
  2. Cook Your Pasta: Cook noodles according to package directions, then drain and rinse.
  3. Combine: In a large bowl, add the noodles, celery, bell pepper, red onion, and shrimp.
  4. Sauce: In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.
  5. Mix: Pour sauce over the top of the pasta and stir everything to combine.
Shrimp pasta salad ingredients in bowl before mixing

Quick Tips For Making the Best Shrimp Pasta Salad

If you really want to wow at the potluck, try out these tips to make your pasta salads taste even better!

  • Pasta: You can swap out rotini for another pasta that is small with deep grooves for holding sauce. I recommend also trying penne, fusilli, or cavatappi!
  • Adding Sauce: Adding sauce to your pasta salad while it is still warm helps it absorb flavor.
  • Texture: Since pasta hardens as it cools down, you can cook your pasta for an extra minute before preparing the salad. But make sure not to overcook your pasta or else the noodles will fall apart when mixing your ingredients together.
  • Spices: Adding a pinch of chili powder or cayenne can give your pasta salad a delicious Cajun twist!
  • Salt Pasta Water: Adding extra salt to your water when cooking pasta will help it to have extra flavor!
  • Raw Veggies: Adding raw veggies to your pasta salad will create a beautiful, colorful salad but also give you amazing texture and nutrition.
Shrimp pasta salad ingredients being mixed in a small bowl

What to Serve with Your Salad

For seafood lovers- my favorite food to pair this salad up with is salmon for a complete summer meal. It also goes great with other BBQ favorites like turkey burgers and grilled chicken! Serve with beef skewers for a selection of appetizers you and your family will not be able to get enough of! The bright, zesty flavors in this Shrimp Pasta Salad are so versatile, they will complement an array of different foods.

Awesome Grilled Salmon with Avocado Salsa

Grilled Honey Mustard Chicken

Juicy Grilled Garlic Turkey Burgers

Teriyaki Beef Skewers

Up close photo with shrimp pasta salad and two wooden spoons in the salad.

Storing Shrimp Pasta Salad

  • Refrigerator: Cooked shrimp will last up to 3 days in an airtight container. The best part about pasta salad is that it can be eaten right out of the fridge! Whether it is for a quick meal, soccer practice, or a midnight snack, this pasta salad is ready.
  • Freezer: While pasta salad is best served within the first few days of making it, you can also store it in the freezer in a ziplock bag with pasta and any dressings separated. It will last for up to 3-4 months. Before serving, thaw in the fridge for a few hours. Note that if you are making your pasta salad with any cream products like sour cream or mayo, they may separate when thawed.

Shrimp pasta salad in serving bowl

Dinner

Perfect 10 minute Air Fryer Shrimp

Dinner

Creamy Tuscan Garlic Shrimp

Side Dishes

Better than Takeout Shrimp Fried Rice

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Shrimp Pasta Salad

This Shrimp Pasta Salad is going to become your new go-to for summer picnics and potlucks. With tender bits of shrimp, fresh veggies, and the fact that it is so easy to put together and take on the go, it is quickly becoming one of my favorite recipes of the season!
Course Salad, Side Dish
Cuisine American
Keyword shrimp pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings
Calories 231kcal
Author Alyssa Rivers

Ingredients

  • 1 pound package rotini noodles
  • 1 cup celery finely diced
  • 1 red bell pepper finely diced
  • 1/2 medium red onion finely diced
  • 1 12 ounce package cooked salad shrimp thawed

For the dressing:

  • 2/3 cup mayonnaise
  • Juice and zest of half a lemon
  • 2 tablespoons dill chopped
  • salt and pepper to taste

Instructions

  • Bring a large pot of water to a boil. Cook noodles according to package directions, then drain and rinse.
  • In a large bowl, add the noodles, celery, bell pepper, red onion, and shrimp. In a separate small bowl mix together the mayonnaise, lemon juice and zest, dill, and salt and pepper.
  • Pour over top of the pasta and stir everything to combine.

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 89mg | Potassium: 137mg | Fiber: 2g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg
Source : The Recipe Critic More   

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