You’ll want to drizzle this creamy lemon yogurt sauce on just about anything! Like this Grains and Green Bowl, a hearty vegetarian dinner idea.
This position was created in partnership with Stonyfield. All opinions are ours.
How are you doing? turn green? These Go Green Bowls with Lemon Yogurt Sauce are in honor of Earth Day, which is just days away on April 22nd. But of course, every day should be Earth Day, right? How we eat impacts the planet and that has always been central to Alex and my approach to food.
We started eating more veggies because they are a bit more environmentally friendly as they require fewer resources to produce than meat. Not only do we eat organic because it’s better for us as eaters, but it’s also better for the planet. So today’s recipe is a celebration of plant-based and organic nutrition, featuring our favorite Stonyfield Organic Yogurt in a creamy, flavorful yogurt sauce that will have you craving to eat. >> More: the win-win situation of organic dairy products
Before we get to the recipe, let’s talk about eating fresh, organic veggies as early as possible – as kids! (Keep going)
Related: 10 Brain Food Recipes To Boost Your Mood | The best recipes for a healthy dinner
How to get kids to try plant-based foods
Feeding children good, clean and genuine food is something we are passionate about! You may remember that in previous articles we talked about Yo Baby: it’s an organic yogurt for children from 6 months to 2 years with added probiotics for gut health. Our son Larson loves it and we love that he likes to eat organic. Babies can start eating Yo Baby at 6 months as the cultures make cow’s milk easier to digest compared to plain milk! To celebrate your baby’s 6-month birthday, here are 6 ways to inspire kids to try new organic plant-based foods:
- Think textures. Larson is loving creamy textures right now, so mixing some yogurt into a thick soup will help him eat more!
- easy to eat foods. Larson also likes to eat right now, so we’re making his foods easy to hold, like sliced bananas, strips of red pepper, steamed green beans.
- Prepare food for the whole family. If we like something and show it off, Larson will be more likely to want to eat it. Most of what we feed him is the delicious plant-based foods we love, not “kid food.”
- Sneak into the green. Cooked vegetables take on the flavor of the dish and are much easier for Larson to eat than raw. This Turmeric Yogurt Macaroni and Cheese is one of our favorite ways to add veggies.
- Make it cute of course. Our homemade treats usually contain fruit, nuts and grains and are sweetened just enough with maple syrup or honey. This Strawberry Yogurt Cake is a perfect way to sneak in organic yogurt, strawberries, and oats.
- mix it up. When all else fails, blend veggies and fruit into a smoothie! This is another great place to treat yourself to some organic yogurt.
Create these Go Green Bowls with yogurt sauce
Back to this recipe that Larson loves! And almost anything tastes good when smothered in this Lemon Yogurt Sauce! We wanted to create a delicious, flavorful and creamy yogurt sauce that goes with almost everything: roasted vegetables, salads and cereal bowls.
Related: 10 Green Food Recipes | Coriander Cream Sauce
In search of the perfect taste, we tested the yoghurt sauce several times. Alex came up with the idea of roasting the lemon zest and garlic before mixing them into the yogurt sauce. It brings out the flavor in an indescribable way! Both light and delicious, we’ve washed it down with everything: especially these Go Green bowls.
These quinoa bowls are surprisingly hearty and filling: full of quinoa, broccoli, kale, and fresh greens. If you can find it, broccolini is a fun addition with its long, elegant stems. But this is not mandatory for the bowl – you can use any green you want.
For yogurt: organic yogurt is a win-win as it’s better for the eater, the cows AND the earth, and it tastes better too! Alex and I found this bowl even tastier and more filling than expected. Leftovers fed us for days. And that yoghurt sauce… well, you have to try it!
did you make this recipe
If you make these Go Green Bowls with Lemon Yogurt Sauce, we’d love to know how it turned out. Leave a comment below or share a photo on Instagram and mention @acouplecooks and @stonyfield.
Looking for healthier bowls?
Aside from those Go Green Bowls, here are some of our favorite healthy bowl recipes:
This recipe is…
This Go Green Bowls with Lemon Yogurt Sauce recipe is vegetarian and gluten-free. For vegans, use our Best Lemon Tahini Sauce.
The description
You’ll want to drizzle this creamy, tangy lemon yogurt on just about anything! It’s perfect with this bowl of Go Green Cereal, a hearty vegetarian meal made with quinoa and tasty veggies.
For the quinoa
- 2 cups of dry quinoa
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 at 3 tablespoons fresh herbs (we used basil and chives)
- 3 Green Onions
- Juice 1 large lemon (use one of the lemons from the sauce)
- Ground fresh pepper
For the lemon yoghurt sauce (use our lemon tahini sauce for vegans)
For the bowl
- 2 Broccoli heads
- 1 head broccolini (optional)
- 1 Tuscan cabbage
- 1 tbsp olive oil
- ½ teaspoon kosher salt
- Ground fresh pepper
- 8 cups fresh green salad
- nuggets (optional)
- Cook the quinoa (or use our Instant Pot Quinoa Method): Rinse the quinoa with a sieve under cold running water and drain completely. Place quinoa in a saucepan with 3 cups of water. Bring to a boil, then reduce the heat to low. Stir once, then let simmer where the water is Simply simmer, adjusting heat as needed, for about 17-20 minutes, until water is completely absorbed (check by removing quinoa with a fork to see if there is any water left).
- Remove from the heat, cover the pot and let the quinoa steam for 5 minutes. Then fluff the quinoa with a fork and stir in the olive oil and kosher salt.
- Meanwhile, chop the herbs, thinly slice the spring onion and squeeze the lemon.
- When the quinoa is cooked, add the herbs, scallions, lemon juice, and pepper. Taste and add additional salt if needed.
- For the lemon yoghurt sauce: Using a vegetable peeler, cut the zest of 1½ lemons into very large pieces (press the lemon with the vegetable peeler so that it falls off in large strips). Halve the garlic. Place the lemon zest and garlic on a baking sheet and grill over high heat until the edges of the lemon zest begin to brown, about 5 minutes. Remove from the oven and roughly chop. Then, in the bowl of an immersion blender (or a small blender or food processor), combine the chopped lemon zest and garlic with the yogurt, olive oil, capers, and kosher salt and blend until creamy. Store in the fridge until ready to use (it will keep for a few days in the fridge).
- For broccoli and kale: Chop broccoli and broccolini, if using. Chop and stem the kale. In a large pan, heat the olive oil over medium-high heat. Add the vegetables, salt and pepper and sauté for 1 minute. Add ¼ cup of water and cook until the water has evaporated and the broccoli is light green and tender, about 3-5 minutes. Taste and add additional salt if needed. To serve, place fresh lettuce leaves in bowls and top with quinoa. Then add the broccoli and kale mixture and drizzle with lemon yogurt sauce. Sprinkle with pumpkin seeds if you like.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Buddha Bowl, Nourish Bowl, Yogurt Sauce, Green Bowl, Lemon Yogurt Sauce
