Savory Lentil & Roasted Veggie Yogurt Bowl
Warm roasted veggies and lentils over cold garlicky yogurt, finished with chili crisp and a mountain of parsley. Savory yogurt bowls are having a moment!
Equipment
- Sheet pan
- Mixing bowls
Ingredients
- 1 red bell pepper sliced (about 150g)
- 1 cup cherry tomatoes halved (about 150g)
- 1/2 red onion sliced (about 85g)
- 3 garlic cloves unpeeled
- 2 tbsp olive oil 30ml
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked lentils about 200g, warmed
- 1 cup plain Greek yogurt about 240g
- 1 small garlic clove grated
- 1 tbsp lemon juice 15ml
- 1/4 tsp salt
- 2 tbsp chili crisp 30–45g
- 1/4 cup parsley roughly chopped (about 10g)
- Flaky salt to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss the bell pepper, cherry tomatoes, red onion, and unpeeled garlic cloves with olive oil, salt, and pepper on a sheet pan.
- Roast for 20–25 minutes, until the veggies are charred at the edges and the tomatoes have blistered.
- While the veggies roast, squeeze the roasted garlic cloves out of their skins and mash into a paste.
- Stir the grated raw garlic, roasted garlic paste, lemon juice, and salt into the Greek yogurt. Spread across the base of two bowls.
- Warm the cooked lentils and spoon over the yogurt.
- Top with the roasted veggies.
- Finish with chili crisp, parsley, and a pinch of flaky salt.
Notes
Substitution: Swap Greek yogurt for cottage cheese (blended smooth or left textured, your call!). This makes it a slightly different vibe but keeps it vegetarian and gluten-free!
Optional add-ins: crumbled feta, toasted pepitas, a soft-boiled egg.
Storage: Components keep separately for 3–4 days. Assemble fresh, as the yogurt gets watery if it sits under warm veggies too long.