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Mediterranean Bowl with Spicy Yogurt Sauce

Ingredients

This recipe is part of the collection: Vegetarian bowls with yoghurt dips.

200g wild rice

160g canned chickpeas

100g sugar snap peas, cut in half

1 heirloom carrot, thinly shaved

30g baby kale

1 watermelon radish, thinly sliced

1 radish, thinly sliced

 

Spicy Yogurt Sauce:

140g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

1 tablespoon hot sauce or Sriracha sauce

1 small garlic clove, minced

1 tablespoon fresh lemon juice

½ teaspoon ground cumin

1/3 teaspoon cayenne

Salt and pepper to taste

    Steps
  1. Cook wild rice per package direction. Set aside.
  2. In a medium bowl, mix Greek yoghurt, hot sauce, garlic, lemon juice, cumin, cayenne, salt, and pepper. Set aside.
  3. Spoon half the wild rice into each bowl and top with chickpeas, snap peas, carrots, kale, watermelon, and radish. Top with Spicy Yoghurt Sauce and serve immediately.
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