10-minute Dukkah Yogurt Veggie Bowl

Cook time: 10 minutes | Makes: 2 servings (double if needed)

Ingredients:

For the sauce:

  • 1/2 cup of greek yogurt

  • 2 tbsp dukkah seasoning (you can buy this at Trader Joes or other grocery and spice stores)

  • 1/2 lemon, juiced

  • 1/2 tsp of salt

  • dash of red chili flakes (if you like heat)

Mains:

  • 1 cup of broccoli or any cruciferous vegetable of your choice

  • 1 carrot, diced

  • 1 or 2 eggs

  • 2 tbsp avocado oil

  • 1 tsp of salt

Instructions:

  1. Boil 1 cup of water in a small pot. Once the water is bubbling, add the eggs and turn the heat to medium, then cover with a lid for 6 minutes. Prepare an ice bath on the side for when the eggs are done.

  2. Wash and chop your vegetables. Heat a cast iron or non-stick pan at high heat with the oil. Once the pan feels hot, add the vegetables and saute so the oil covers everything. Leave the vegetables on the pan undisturbed for 2 minutes. At the 2 minute mark, add the salt and saute the vegetables, then leave for another 2 minutes.

  3. In the meantime, make your yogurt dressing by combining all of the ingredients and mixing together.

  4. When the vegetables are nicely charred and softened, remove from the heat. Your eggs should also be done by now. Remove the eggs from the pot and place them into the ice bath to cool down.

  5. Add the yogurt, grilled vegetables, and peeled soft-boiled egg on top then dollop more yogurt and more dukkah seasoning to finish. Enjoy with crusty bread or on its own! The yogurt sauce can be stored in the fridge for a week.

Lazy MealsBryn Yasui