As a full-time tent dweller without a kitchen, I often reach for meals that either require little to no cooking or one-dish meals. This yogurt bowl is both of these things – no cook AND one dish.
I generally eat this as a breakfast or lunch but you could always eat it as a healthy dessert or snack too!
Luckily during the winter, I am able to keep refrigerated items outside in our Yeti cooler. So it’s a treat to be able to finally buy my favorite Kite Hill yogurt after waiting all summer long – since we have no summer refrigeration.
Easy Yogurt Bowl Recipe
This particular recipe is incredibly simple and is originally my aunt’s concoction who shared it with me 20 years ago.
Fast forward several years, and I have now shared this yogurt bowl recipe with my sister. Not to make her sound dramatic, but she has told me that this is what she looks forward to the most when she is driving home from work.
Needless to say, this meal is (and has been) one of my go-to’s. It’s simple, easy and satisfying.
How to Make the Yogurt Bowl
Now, this isn’t exactly how my aunt originally made this. In her combination, she used dairy greek yogurt and dark chocolate chips (which you could totally do too!)
However, I prefer the crunch of cacao nibs so I use those instead. And since I prefer dairy-free yogurt, I use Kite Hill plain almond milk yogurt. I’ve tried lots of plant-based yogurts and Kite Hill is the best one (in my opinion).
How to make the yogurt bowl
While this recipe is vegetarian, feel free to switch up the ingredients to your liking. You can use dairy yogurt if you prefer. Additionally, you can also substitute maple syrup or agave nectar for the honey. You do you! 🙂
- Add 1 cup of plain yogurt to a bowl
- Sprinkle 1-2 T of cacao nibs
- Drizzle 1-2 T of honey over the top
And that’s it! Wasn’t that super easy? No cooking, no mess and only two things to wash when you’re done 🙂 Now do you see why this recipe is such a staple for me?
Don’t forget to rate this recipe and print it out to keep 🙂
- 1/2 cup jasmine rice
- 1/2 cup broccoli florets
- 1/4 diced tomatoes, fresh or canned
- 1 cup water
- 1 tsp Better Than Bouillon Vegetable Base
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 1/4 tsp dried thyme
- 1/4 cup nutritional yeast
- 1/2 cup plain soy milk
- 1 T tahini
1. Add all ingredients except soymilk and tahini to your mini rice cooker.
2. Turn your rice cooker on and wait for about 20-25 until the rice cooker signals that it's done. Carefully remove the lid and stir everything to thoroughly combine it.
3. Whisk together the tahini and soymilk and stir this mixture into the rice mixture.
Your creamy tomato broccoli rice is now ready to enjoy 🙂
**Don't have a rice cooker?
Simply add all the ingredients (except the soymilk and tahini) to a small pan, cover it, and let it simmer on low for about 15-20 minutes or until all the liquid is absorbed.
Now, you can continue with Step 3 and finish as directed.
I hope you enjoyed this simple and easy recipe! Whether you’re looking for an easy, single-serve breakfast, something easy to take to work or you’re off the grid just as I am – I hope that you found this yogurt bowl recipe to be helpful and I hope it becomes a staple for you too!
Be sure to drop a comment below and let me know if you made this and what you thought of it. And if you think of it, snap a photo and tag me @spottedhorsedesignco on social media because I love seeing your creations 🙂
These photos are the property of Spotted Horse Design Co. This recipe is for your personal use only. Please do not copy/paste, distribute, or alter and claim as your own.