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Mediterranean Bowl with Spicy Yogurt Sauce

Veggie Bowl with Yogurt Sriracha Dip
TAGS
Dips, Dressings & Marinades Main Dishes Vegetarian Recipes Quick & Easy Recipes
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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