Vegetarian Bowl with Greek Yogurt

This satisfying savory bowl gets its pretty look from a fresh array of vegetarian goodness – beets, radishes, greens, and a perfect spoonful of creamy Greek yogurt.

Prep
30 minutes
Ingredients

2 cups couscous, cooked

4 tablespoons olive oil, divided

2 small yellow beets, peeled and quartered

2 small purple beets, peeled and quartered

½ cup canned garbanzo beans, drained and rinsed

4 tablespoons fresh lemon juice

1 cup arugula

2 watermelon radishes, thinly sliced

½ cup cucumber, thinly sliced

Salt and pepper to taste

FAGE Total 0%, 2%, 5% or FAGE BestSelf Plain

    Steps
  1. Cook couscous per package directions. Set aside.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Line a sheet tray with foil and add beets, 2 tablespoons of olive oil, salt, and pepper.
  4. Bake for 25-30 minutes or until beets are tender.
  5. In a small bowl, add garbanzo beans, lemon juice, and 2 tablespoons of olive oil. Let it marinate until ready to assemble.
  6. Place 1 cup of couscous in each bowl and add beets, garbanzo beans, arugula, radish, and cucumber. Add remaining lemon-olive oil juice from garbanzo beans to each bowl.
  7. Top with Greek yogurt and cracked pepper. Serve immediately.
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