Carrot Ribbon Yogurt Bowl with Herbs

Carrot ribbons bring a crisp, garden-fresh twist to a creamy Greek yogurt base in this Mediterranean-leaning breakfast bowl. Lemon, olive oil, and a scatter of dill, mint, and chives keep each spoonful bright and herb-forward.

Serves 2 · 15 min prep

Estimate for one serving

• 310 cal
• 18g protein
• 22g carbs
• 18g fat
• 3.9g fiber

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Ingredients

• 1.5 cups plain whole-milk Greek yogurt
• 3 large carrots
• 1 lemon
• 2 tbsp extra-virgin olive oil
• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint leaves
• 2 tbsp snipped fresh chives
• 1 small garlic clove
• 3 tbsp toasted pumpkin seeds
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp honey
• 1/2 small cucumber

Instructions

1. 1Wash and peel the carrots. Using a vegetable peeler, shave long thin ribbons from each carrot, rotating as you go until you reach the core; set the ribbons aside in a bowl.
2. 2Finely grate or mince the garlic clove. Zest the lemon, then juice half of it.
3. 3In a small bowl whisk the olive oil with the lemon zest, lemon juice, minced garlic, honey, salt, and pepper until lightly emulsified.
4. 4Pour most of the dressing over the carrot ribbons and toss gently with your hands so the ribbons soften slightly and pick up flavor; let them sit 5 minutes.
5. 5Stir the remaining salt into the Greek yogurt along with half the chopped dill, mint, and chives until the yogurt is creamy and flecked with green.
6. 6Dice the cucumber into small cubes for fresh crunch.
7. 7Divide the herbed yogurt between two shallow bowls and swirl the surface with the back of a spoon.
8. 8Pile the dressed carrot ribbons over the yogurt, letting some cascade to the sides.
9. 9Scatter the diced cucumber, toasted pumpkin seeds, and remaining fresh herbs over the top.
10. 10Drizzle any leftover dressing the edges and finish with an extra crack of black pepper. Serve right away while the ribbons still have snap.