You’ll look forward to these great tasting lunchtime yogurt bowls that combine everything you need to give you lots of energy for the afternoon ahead.
- Prep: 15 min
- 1 cup (250 mL) plain yogurt (or plain greek yogurt)
- 1 lemon
- 2 tbsp (30 mL) snipped chives
- 1 clove garlic minced
- 1 pinch salt
- 1 pinch cayenne pepper
- 8 oz (250 g) cooked salmon fillet broken into chunks
- 1/2 cup (125 mL) thinly sliced cucumber
- 1/3 cup (75 mL) peeled coarsely grated beet
- 1/2 cup (125 mL) baby spinach (or baby greens)
- 1 medium radish cut into thin matchstick-size pieces
- 1/2 cup (125 mL) your favourite sprouts (optional)
- 1 tbsp (15 mL) pumpkin seeds
- 2 tbsp (30 mL) canola oil
- 1/4 tsp (1 mL) curry powder
Place yogurt in a medium bowl. Finely grate 1/2 tsp (2 mL) zest from lemon and add to yogurt. Squeeze out 3 tbsp (45 mL) juice from lemon. Stir 1 tbsp (15 mL) juice into yogurt along with chives, garlic, salt and cayenne. Divide between two deep soup bowls.
Divide salmon over yogurt in each bowl: arranging it in a row towards the centre. Beside salmon, in rows, arrange cucumber, beets, spinach and radish. Divide sprouts (if using) and place in centre of each bowl. Sprinkle each bowl with pumpkin seeds.
Whisk oil with 4 tsp (20 mL) lemon juice, curry powder and a pinch of salt. Drizzle dressing over bowls. Sprinkle with remaining lemon juice, if desired.
Use leftover chicken in place of salmon and toss some leftover whole grains, such as rice or barley with baby greens.
For the adventurous: Try a row of stir-fried bok choy or edamame.
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Top 5 Nutrients
|Calcium:||25 % / 270 mg|
|Vitamin D:||329 %|
|Vitamin B12:||209 %|
|Vitamin B6:||53 %|