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Mediterranean Greek Yogurt Bowl

This protein-packed Greek yogurt bowl is a great savory breakfast idea. It's also a refreshing and nutritious meal or snack. It's a quick, customizable dish loaded with nutrients - perfect for any time of day.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1 cup plain Greek yogurt
  • 2 hard-boiled eggs
  • 1 small cucumber chopped
  • 1 Roma tomato diced
  • 1 cup fresh spinach roughly chopped
  • 1 tbsp extra virgin olive oil
  • seasonings: salt, pepper, smoked paprika and dill (fresh or dried)

Optional:

  • lemon slices

Instructions

  1. To hard boil the eggs, place two eggs in a small pan and fill with water. Fill until water is about an inch over the eggs. Heat over high and bring to a boil. Once boiling, turn off the heat and put a cover on the pan. Keep covered for 12 minutes. When time is up, move eggs to an ice bath (a bowl with cool water and some ice) for at east 5 minutes. Then dry off and refrigerate until ready to use. (If eating them right away, you can skip the ice bath and add them directly to your yogurt bowl after removing the shell.)

  2. While the eggs are cooking, chop the cucumber, tomato and spinach.

  3. Divide the yogurt between two bowls or plates, about ½ cup each.

  4. Add the eggs, cucumbers, tomatoes and spinach to the top of the yogurt. Drizzle about ½ tablespoon of olive oil over each bowl. Finish with salt, pepper and a dash of smoked paprika. (I also like to squeeze some fresh lemon juice on top.)

  5. Enjoy immediately or cover and refrigerate to enjoy the next day.