GREEK YOGHURT AND TAHINI GUT HEALTH BOWL
This vibrant gut-nourishing bowl unites creamy Greek yoghurt with velvety tahini and is topped by sweet and crisp shredded carrot, jewel-like pomegranate seeds and nutty pumpkin seeds. Each spoonful of Greek Yoghurt And Tahini Gut Health Bowl delivers a harmonious blend of textures: silky yoghurt, luscious tahini and crunchy seeds, with bursts of fruity tang from the pomegranate. This bowl is rich in probiotics, protein and healthy fats, which support digestion and sustained energy. This Greek Yoghurt And Tahini Gut Health Bowl is ready in five minutes with no cooking required. This bowl makes an ideal breakfast, post-workout snack or light lunch. Moreover, its simple ingredient list invites customisation with swapping of fruits, seeds or nut butters to suit seasonal produce and personal taste, ensuring this gut-friendly treat remains a versatile and everyday favourite.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Fall, Picnic, Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, High Fibre, Healthy, Quick & Easy, Kid Friendly, Wheat / Gluten‑Free
DISH TYPE
Bowl
INGREDIENTS
- 180 grams | 6.35 ounces | ¾ cup Greek yoghurt
- 15 grams | 0.53 ounces | 1 tablespoon tahini
- 30 grams | 1.06 ounces | ¼ cup shredded carrot
- 10 grams | 0.35 ounces | 1 tablespoon pomegranate seeds
- 9 grams | 0.32 ounces | 1 tablespoon pumpkin seeds
FULL NUTRITIONAL INFORMATION
- Calories: 273 kilocalories
- Fat: 13.2 grams
- Saturated Fat: 2.2 grams
- Carbohydrate: 15.0 grams
- Sugar: 9.2 grams
- Fibre: 3.2 grams
- Sodium: 100 milligrams
- Protein: 23.6 grams
- Calcium: 290 milligrams
- Potassium: 620 milligrams
- Iron: 3.2 milligrams
PREPARATION
- Spoon In Yoghurt: Place ¾ cup of plain Greek yoghurt into a serving bowl, smoothing the surface to create an even base.
- Swirl In Tahini: Drizzle 1 tablespoon of tahini over the yoghurt. Use a small spoon to swirl it gently, creating marbled ribbons.
- Add Carrot: Pile ¼ cup of freshly shredded carrot atop one side of the bowl for a bright and crunchy layer.
- Scatter Pomegranate: Evenly distribute 1 tablespoon of pomegranate seeds over the bowl, ensuring jewel‑like pops of colour and sweet tang.
- Top With Pumpkin Seeds: Sprinkle 1 tablespoon of pumpkin seeds across the centre for a nutty crunch and added omega-3 fatty acids.
- Final Arrangement: Adjust toppings for an even visual balance. No need to stir and eat as it is or fold gently to combine flavours.
- Serve Immediately: Enjoy at once to savour the contrast between silky yoghurt, creamy tahini and crisp toppings.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Chill Ingredients: Keep yoghurt and tahini refrigerated until assembly to maintain a refreshing and cool bowl.
- Fresh Grate Carrot: Use a fine shredder for tender and even strands that meld well with yoghurt.
- Pat Pomegranate Dry: If using previously frozen seeds, drain and pat lightly to avoid diluting the yoghurt.
- Room‑Temp Tahini: Allow tahini to rest at room temperature for a few minutes if too stiff to drizzle.
- Layer Thoughtfully: Place toppings in sections before scattering to create an Instagram-worthy presentation.
- Immediate Serve: This bowl tastes best fresh; toppings may soften if left to rest too long.
VARIATIONS
- Fruit Swap: Use raspberries, diced apple or sliced banana instead of pomegranate seeds.
- Seed Mix: Replace pumpkin seeds with a mix of chia, flax or sunflower seeds.
- Nutty Twist: Add a tablespoon of chopped almonds or walnuts for extra crunch.
- Spice Note: Sprinkle a pinch of ground cinnamon or cardamom over the yoghurt for warming spice.
- Sweetener Option: Drizzle honey or maple syrup if you prefer additional sweetness.
- Yoghurt Alternative: Use coconut or almond yoghurt for a dairy-free variation.
PREPPING AND STORAGE
- Refrigerator: Store yoghurt and tahini mixed base in an airtight container for up to one day. Keep toppings separate and assemble just before eating to preserve crunch.
- Freezer: Freezing is not recommended because freezing alters the texture of yoghurt and fresh toppings.