Roasted Apricot Yogurt Bowl

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Grind dried ginger in a food processor or with a mortar and pestle (or you can just use dried ginger powder; I just had dried ginger root on hand). Place apricot halves cut side up on a baking sheet lined with parchment paper. Drizzle half of the honey over apricots along with half the dried ginger. Roast in oven for 20 minutes.

3. 3

   While apricots are roasting, toast almond slices. Heat a pan over medium high heat and add almonds. Cook until almonds give off a nutty fragrance and are just beginning to brown, stirring frequently, about 4 to 5 minutes. Remove from pan and set aside.

4. 4

   When apricots have cooled enough to handle, place half of them in a food processor along with 1 tablespoon honey (more if you like things on the sweeter side) and remaining ginger. Puree until smooth.

5. 5

   Assemble bowl by layering 1/3 to 1/2 cup of apricot puree with yogurt. Top with a few roasted apricots, almonds and mint. Finish with another drizzle of honey and enjoy!

6. 6

   Note: I enjoy most things on the tart side so I went with plain Greek yogurt. The apricots themselves are pretty tart so if you want it a bit more balanced with sweetness, serve over vanilla yogurt and use a little more honey. If you're dairy-free just swap the Greek Yogurt for some coconut or soy yogurt!

* Per serving · 4 servings · Values may vary.

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