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Savory Yogurt 2 Ways
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Roasted Tomato and Spinach Yogurt Bowl

Switch up your normal breakfast routine with these savory yogurt bowls! This roasted tomato and spinach yogurt bowl is bursting with savory, summer flavor.
Course Breakfast, Entree
Cuisine Mediterranean, Vegetarian
Keyword Roasted Tomato and Spinach Yogurt Bowl
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Deborah Davis

Ingredients

  • For the Tomatoes:1/2 pint tomatoes ~2 cups fresh cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 clove garlic minced
  • For the Bowl:2 large handfuls fresh baby spinach leaves
  • 1/2 tablespoon olive oil
  • 1/2 cup chickpeas
  • Salt and black pepper to taste
  • 1 1/2 cups Greek yogurt divided

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Spread tomatoes onto a baking sheet in an even layer and drizzle with olive oil. Sprinkle with salt and pepper and bake for 20-25 minutes or until tomatoes have burst. Allow to cool for 10 minutes then transfer to a container. Stir in the garlic and refrigerate overnight until ready to use.
  • When you are ready to make your bowl, add spinach and olive oil to a non-stick skillet and sprinkle with salt and pepper. Cook over medium heat until wilted, about 5 minutes. Set aside.
  • In the same skillet, heat up the tomatoes over low heat. Set aside.
  • In the same skillet, add the chickpeas and heat over low heat. Set aside.
  • To assemble bowls, divide Greek yogurt between 2 bowls. Evenly divide topping ingredients. Sprinkle with pumpkin seeds and an extra dash of black pepper. Serve!