Savory Yogurt Bowls with Roasted Kabocha and Pistachios
Thick, creamy yogurt gets topped with chili-lime roasted Kabocha squash, avocado, nuts + seeds, and olive oil for a quick and easy meal any time of day!
Ingredients
- 2 cups full fat Greek Yogurt or other favorite thick yogurt
- 4-6 wedges of leftover roasted Kabocha Squash*
- 1/2 an avocado
- 1/4 cup roasted salted pistachios
- 2 Tablespoons hemp seeds sometimes sold as 'hemp hearts'
- 2 Tablespoons pumpkin seeds sometimes sold as 'pepitas'
- a small handful of cilantro roughly chopped
- 1 scallion thinly sliced
- olive oil and honey for drizzling
- a pinch of salt pepper, and chili flakes, for topping
Instructions
- 1. If desired, slightly warm the leftover roasted squash in the microwave (20-30 seconds) or in a small skillet over medium-low heat (5 minutes). The squash is also tasty cold- sometimes I warm it, sometimes I don't.
- 2. Divide the yogurt into 2 large bowls. Top each bowl of yogurt with half of the squash, avocado, pistachios, pumpkin seeds, hemp seeds, cilantro, and scallion. Drizzle each bowl with a little bit of olive oil and honey (I use about a teaspoon of olive oil and 1/2 teaspoon of honey per bowl, if you want to measure it out), then add pinches of salt, pepper, and chili flakes on top. Eat immediately. Alternately, you could pack this for lunch at work by assembling the bowls in containers without the nuts and seeds (keep them in a little container on the side), then dump them on when ready to eat.
Notes
*See blog post for link to Chili, Lime & Honey Roasted Kabocha Squash. You could also use any leftover roasted squash in your fridge like Butternut, Acorn, Delicata, etc, or another roasted vegetable like sweet potatoes, beets, carrots, etc.