This Kimchi Yogurt Greens Bowl layers creamy Greek yogurt, tangy kimchi, and toasty chickpeas over massaged greens for a bowl that feels fresh and filling. It comes together with pantry staples and almost no real cooking, which makes it a smart pick when the week gets loud. Big flavor, minimal effort, easy to pack.
About 15 minutes start to finish.
Per serving (makes 2): 335 cal · 23.2g protein · 27.9g carbs · 16.1g fat
Ingredients
- 1 cup greek yogurt
- 1 cup chickpeas
- 1/2 cup kimchi
- 2 cup baby spinach
- 1 cup kale
- 1 tbsp olive oil
- 2 tbsp pumpkin seeds
Instructions
- Massage chopped kale and spinach with olive oil until softened.
- Warm chickpeas in a skillet for 3 minutes until lightly toasted.
- Divide greens between bowls and top with Greek yogurt.
- Add chickpeas, kimchi, and a sprinkle of pumpkin seeds.
Meal prep & storage
You can massage the greens and toast the chickpeas ahead, then store them separately in airtight containers in the fridge for up to 3 days. Keep the yogurt, kimchi, and pumpkin seeds off until serving so the bowl stays crisp and the seeds keep their crunch. If you want to warm the chickpeas again, a quick 1-2 minute pass in a dry skillet brings back the toasty edge better than a microwave.
Swaps
Swap the chickpeas for white beans or seared tofu cubes if that is what you have on hand, and use cooked lentils for a softer texture. For a dairy-free version, a thick unsweetened coconut or almond yogurt stands in nicely for the Greek yogurt. Sunflower seeds or chopped almonds work well in place of pumpkin seeds, and chard or arugula can sub for the kale or spinach.
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