Mediterranean Bowl with Spicy Yogurt Sauce


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

  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.