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% 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
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Steps
- Cook wild rice per package direction. Set aside.
- In a medium bowl, mix Greek yoghurt, hot sauce, garlic, lemon juice, cumin, cayenne, salt, and pepper. Set aside.
- 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.
