Greek · Breakfast
Greek Yogurt Tzatziki Veg Bowl
Thick Greek yogurt folded with garlic, cucumber, and dill in the style of tzatziki, served with crunchy raw vegetables for dipping, assembled fresh for a Greek savoury breakfast bowl.
$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
285Calories
20gProtein
16gFat
15gCarbs
4gSugar
2gFiber
480mgSodium
32mgChol
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Instructions
1
Prep
Grate cucumber coarsely, squeeze dry in a clean towel. Finely grate garlic cloves. Chop fresh dill. Juice lemon. Cut carrot into sticks, slice bell pepper into strips, halve radishes, halve cherry tomatoes.
2
Build
In a bowl, whisk Greek yogurt with grated garlic, lemon juice, and sea salt until smooth and evenly combined, about 1 minute. Fold in squeezed cucumber and chopped dill gently until just mixed through.
3
Plate
Drizzle extra-virgin olive oil across the top of the tzatziki. Arrange mixed raw vegetables around the bowls for dipping. Divide between 2 bowls and serve immediately while fresh and cool.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) full-fat plain Greek yogurt
- 200g (7.1 oz) English cucumber
- 2 garlic cloves, small
- 4 tsp fresh dill
- 4 tsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 0.5 tsp flaky sea salt
- 200g (7.1 oz) mixed raw vegetables