5 Unsweetened Yogurt Recipes

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Vegetables, nuts and herbs go well with yogurt.

Recipe: homemade Greek yogurt

Mediterranean inspiration: cucumber, radish, olive oil, toasted sesame seeds and dill

This simple, refreshing, and delicious combination pairs well with warm pita bread or a Greek salad. It's also the perfect complement to dips like hummus and baba ganoush. For convenience and easy mixing, slice the cucumber and radish very thinly.

With beets: pickled beets, avocado and mint

Savory and sweet pickled beets, rich avocado, and fresh mint are always a winning combination. To pickle the beets, boil them until tender and peel them (pre-cooked beets are available). Cut into small wedges, toss with equal parts apple cider vinegar and olive oil, and season with sea salt to taste.

With carrots: harissa, roasted carrots, pomegranate and parsley

The sweet flavor of roasted carrots pairs perfectly with the tangy harissa and juicy, tart pomegranate. Slice the carrots into small pieces and toss with olive oil and a pinch of salt. Roast at 200°C (400°F) for about 20 minutes, or until tender and golden brown around the edges. For a colorful, delicious dish, generously sprinkle the finished bowl with fresh parsley.

Chickpea: Chickpeas, cherry tomatoes, flaky sea salt, and chives

Chickpeas and thick, tangy yogurt complement each other beautifully. Add sweet, juicy cherry tomatoes, sea salt, and a little cracked pepper to transform this dish into a yogurt-based salad.

Spiced Sweet Potato: Roasted sweet potato with cumin, pickled onions, walnuts, cilantro, lime, and chili oil

Bright citrus paired with tangy butter, pickled onions, aromatic sweet potatoes, and crunchy walnuts creates a surprisingly rich flavor profile. The pickled onions enhance the sweetness of the baked sweet potatoes, and they're easy to prepare. Combine sliced ​​red onions with a generous splash of red wine vinegar and salt to taste, toss well, and let marinate while the sweet potatoes bake. Dice the sweet potatoes and toss with ground cumin, olive oil, and a pinch of salt. Bake at 400°F (200°C) for about 20 minutes, until the sweet potatoes are tender inside and golden brown around the edges.