I go through a lot of yogurt at my house because I love the taste and versatility. I blend yogurt into smoothies, serve it with fruit and granola for breakfast and even use flavored yogurts as an after-dinner dessert.
Most of my recipes with yogurt have been of the sweet variety, but lately it’s impossible to miss the number of savory ways yogurt is being used. We took the plunge and made our own version of a savory yogurt bowl by topping plain Greek yogurt with olive oil, avocado, mango, cucumber and fresh jalapeño for heat. And since no yogurt bowl would be complete without a little crunch, we topped it with Chex cereal seasoned with smoked paprika, chili powder and lime. It’s the finishing touch that takes this bowl from good to downright delicious.
Savory Yogurt Bowls with Avocado, Mango and Chile
Ingredients
2 cups plain Greek yogurt
4 teaspoons extra virgin olive oil
1 ripe medium avocado, pitted, peeled and chopped
1/2 teaspoon fresh lime juice
1/2 cup finely chopped mango
1/2 cup quartered sliced English cucumber
1 jalapeño chile, seeded, diced
1 1/2 cups Chili-Lime Chex (recipe follows)
2 tablespoons honey
Directions
Divide yogurt among 4 small bowls. Drizzle each with 1 teaspoon olive oil. In small bowl, toss together avocado and lime juice; divide avocado among bowls. Top each with mango, cucumber and jalapeño chile.
Coarsely crush 1 1/2 cups of the Chili-Lime Chex mixture; sprinkle onto yogurt bowls. Drizzle some honey over each. Serve immediately.
Makes 4 bowls.
Chili-Lime Chex
Ingredients
1/4 cup butter, melted
1 teaspoon fresh lime juice
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper (cayenne)
4 cups Rice Chex cereal
Directions
Heat oven to 300°F. In small bowl, combine butter, lime juice, smoked paprika, salt, garlic powder, chili powder and ground red pepper. Place cereal in very large bowl. Drizzle butter and seasoning mixture over cereal; toss to coat evenly. Spread cereal mixture in ungreased large cookie sheet with sides or 15x10x1-inch pan.
Bake 15 minutes, stirring once. Spread on waxed paper; cool about 10 minutes. Store in an airtight container at room temperature.
Makes 4 cups.
Prep Time: 30 Minutes | Total Time: 40 Minutes | Servings: 4
Check out these other savory yogurt ideas!
- Cilbir from Desert Candy
- Mint and Pomegranate Shafout from Queen of Sheba Recipes
- Minty Yogurt Parfait from Betacyanin