Veggie Bowl with Tzatziki Yogurt Sauce


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

200g brown rice

160g canned chickpeas

30g baby spinach

1 mini cucumber, sliced

100g heirloom cherry tomatoes, cut in half

40g red cabbage, shredded

Pomegranate seeds

1 scallion, curled

Olive oil


Salt and pepper

Tzatziki Sauce:

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

¼ cup cucumber, chopped

1 tablespoon mint, finely chopped

1 tablespoon dill, finely chopped

1 tablespoon parsley, finely chopped

1 tablespoon fresh lemon juice

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon black pepper

Garnish with extra mint (optional)

  1. Cook brown rice to package directions. Set aside.
  2. In a medium size bowl, mix Greek yogurt, cucumber, mint, dill, parsley, lemon juice, garlic, salt, and pepper. Mix well and set aside.
  3. In a small pan, sauté chickpeas with olive oil, paprika, salt, and pepper. Set aside.
  4. Spoon half the rice into each bowl and top with chickpeas, fresh spinach, cucumbers, cherry tomatoes, red cabbage, pomegranate seeds, and scallion. Top with Tzatziki Sauce and serve immediately.