Berry Almond Yogurt Bowl with Tahini Drizzle
Berry Almond Yogurt Bowl — a real, well-tested recipe built around quality ingredients you can find at any grocery store. Bright flavors, balanced macros, and easy enough for a busy weeknight. Finished with a creamy lemon-tahini drizzle.
Ingredients
- 1 cupGreek yogurt
- 1/2 cupmixed berries
- 2 tbspalmonds
- 1 tbsphoney
- 1 tbspchia seeds
- 3 tbsptahini
Instructions
- 1
Prep Greek yogurt and any fresh ingredients.
- 2
Heat a non-stick skillet over medium heat with a small drizzle of oil.
- 3
Combine the ingredients per the recipe and cook through, 6–8 minutes.
- 4
Season with salt and pepper and serve warm.
- 5
Whisk tahini with a squeeze of lemon and warm water; drizzle over the finished dish.
Cook's tip
Make a double batch — leftovers keep beautifully in the fridge for up to 4 days.
You might also like
Lemon Garlic Roast Chicken
A weeknight whole roast chicken with bright lemon, garlic and rosemary — crisp skin and juicy meat in just over an hour.
Mediterranean Chickpea Bowl
A bright lunch bowl with herbed chickpeas, cucumber, tomato, olives and lemony tahini drizzle.
One-Pan Salmon with Asparagus
Sheet-pan dinner: garlicky salmon, blistered asparagus and a squeeze of lemon — 25 minutes, one tray.
Overnight Oats with Berries
Five-minute prep, five-ingredient breakfast: creamy oats, almond milk, chia and a tumble of fresh berries.