If you’re looking for a quick, flavorful, protein-packed dinner that doesn’t involve 14 dishes in your sink, this High-Protein One-Pot Veggie Rice is about to be your new favorite.
Think cozy Indian-inspired spices, hearty vegetables, fluffy rice, and chewy, meaty soy curls all cooked together in one big pot. You get a balanced, satisfying, and absolutely delicious dish you can prep once and eat all week. This is the kind of weeknight meal that feels like a hug. And it’s vegan, budget-friendly, meal-prep approved, and perfect for feeding a crowd or just stocking your fridge with real, filling food.
Why This One-Pot Veggie Rice Has Been On Repeat in My Kitchen
Every once in a while, I stumble into a recipe that wasn’t planned—it just happened . A little of this, a pinch of that, and suddenly I’m standing over the stove thinking, “Wait… this slaps.”
That’s how this one-pot veggie rice came to life. And now? It’s in my weekly rotation. Here’s why:
One pot = one less reason to skip cooking
This dish understands the assignment: it feeds you well and keeps your kitchen sink empty(ish). No sauté pans, rice cookers, or extra strainers required—just one big pot and you’re in business.
It’s high-protein (but doesn’t scream “gym food”)
Between the soy curls and rice, you’re getting a complete protein situation without needing to add protein powder to your dinner (because no). It’s filling in that “I actually feel satisfied” way.
Clean-out-the-fridge
Got leftover veggies? In they go. Don’t have soy curls? Sub chickpeas. Want to throw in frozen peas or spinach? Do it. This rice doesn’t judge—it adapts.
Makes the BEST leftovers
Let it sit overnight and the flavors only get better. It also reheats beautifully and doesn’t go mushy, so you can batch-cook it Sunday and still look forward to Thursday’s lunch.
Ingredients You’ll Need to make One-Pot Veggie Rice
Here’s what you’ll need to make this one-pot rice dish:
- 1 medium onion , finely chopped
- 1 inch fresh ginger , minced
- 1/2 cup tomato sauce (or 2 fresh tomatoes, finely chopped)
- 3/4 cup soy granules or 1 cup soy curls, rehydrated and drained
- 1 cup uncooked rice (basmati or any long grain)
- 1 tsp salt , or to taste
- 1.5 tsp garam masala (or your favorite spice blend)
- 1 medium potato , diced small
- 1 medium carrot , chopped
- Fresh cilantro , chopped, for garnish
- Juice of 1/2 lemon
- 1 tbsp oil (for sautéing)
How to Make One-Pot Veggie Rice
Step 1: Rehydrate Your Soy
Place soy granules or curls in a bowl and cover with hot water. Let sit for 10-15 minutes, then drain and squeeze out excess water.
Step 2: Sauté the Base
In a large pot or deep pan, heat oil over medium heat. Add chopped onion and sauté until golden. Then sprinkle in the salt and add minced ginger.
Step 3: Add the Veggies
Stir in the diced potatoes and carrots. Cook for 8-10 minutes, stirring occasionally, until they begin to brown and soften.
Step 4: Add Tomatoes & Spices
Mix in tomato sauce (or chopped tomatoes) and garam masala. Let it simmer for 2–3 minutes to blend the flavors.
Step 5: Add Rice and Soy
Now add in your drained soy curls and either:
- Option 1: Add pre-cooked rice, stir everything together, and heat through.
- Option 2: Add uncooked rice + 2 cups water, cover, and simmer on low until the rice is fully cooked and water is absorbed (about 10-15 minutes).
Step 6: Finish It Off
Fluff the rice, squeeze in fresh lemon juice, and garnish with chopped cilantro.
How to ServeOne-Pot Veggie Rice
Serve this high-protein rice hot and fresh with:
- A dollop of unsweetened soy yogurt
- A crisp side salad
- Pickled onions or mango chutney
This dish is hearty enough to stand alone, but easy to dress up.
How to Store One-Pot Veggie Rice
Let it cool completely before storing:
- Fridge: Keeps well for 4-5 days in an airtight container.
- Freezer: Freeze for up to 1 month. Reheat with a splash of water to bring it back to life.
Recipe Variations & Substitutions for this One-Pot Veggie Rice
- Add peas, bell peppers, or spinach for more veggies
- Swap soy curls for chickpeas or tofu crumbles if you don’t have them
- Use quinoa or millet for a gluten-free or grain-free version
- Spice it up with chili powder, smoked paprika, or garlicky seasoning
This One-Pot High-Protein Veggie Rice is proof that eating well doesn’t need to be complicated. It’s full of flavor, texture, plant-based protein, and love, and it only dirties one pot.
If you make it, tag me @beextravegant, I want to see how you customize it!
Similar Recipes to One-Pot Veggie Rice
- Vegan Paella: A Simple Rice Dish Made Plant-Based
- Easy Tomato Rice with Chickpeas and Kale
- Easy Ven Pongal Recipe – Rice Lentil Dish
- Eay Vegan Mexican Rice from Plant Based on a Budget
One-Pot High-Protein Veggie Rice
Ingredients1x2x3x
- 1 tbsp oil olive or neutral
- 1 medium onion finely chopped
- 1 inch fresh ginger minced
- 1 medium potato diced small
- 1 large carrot chopped small
- 1 tsp salt adjust to taste
- 1 cup uncooked long-grain rice basmati recommended
- 1/2 cup tomato sauce or 2 medium tomatoes, chopped
- 1 cup soy granules or 1.5 cups soy curls rehydrated and squeezed dry
- 2 tsp garam masala or your favorite spice blend
- Juice of 1/2 lemon
- 2 tbsp chopped fresh cilantro
Optional Toppings:
- Dollop of plant-based yogurt
- Extra cilantro or green chili
- Side salad or pickle
Instructions
- Place your soy granules or soy curls in a medium bowl and cover them with hot water, just enough to fully submerge them. Let them sit and soak for about 10-15 minutes. They’ll absorb the water and become soft and meaty in texture. Once they’re plump, drain them well and use your hands or the back of a spoon to squeeze out any excess water.
- In a large pot or deep sauté pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion, stirring occasionally, for about 6–8 minutes until it turns golden and starts to caramelize slightly around the edges.
- Stir in the minced ginger and let it cook with the onion for about 30s until fragrant. Then, add the chopped potato and carrot. Mix everything well so the vegetables are coated in the onion-ginger mixture. Cover the pot partially and let the veggies cook for around 10 minutes, stirring occasionally. You want the potatoes to begin softening and get slightly browned on the edges. If they’re sticking to the bottom of the pot or browning too fast, lower the heat and add a tablespoon of water.
- Once the vegetables are tender and golden, stir in the tomato sauce or chopped tomatoes. Cook this mixture for another 2-3 minutes until the tomato starts to break down and mix smoothly into the veggies. Then, sprinkle in the garam masala (or your favorite spice blend).
- Now add the drained soy curls or granules to the pot along with 1 cup of uncooked rice. Mix everything so the rice and soy are evenly coated with the spiced veggie-tomato mixture. Then, pour in 2 cups of water and stir once more to combine.
- Bring the whole mixture to a gentle boil over medium-high heat. Once it starts bubbling, lower the heat to low, cover the pot tightly with a lid, and let it simmer for 10-15 minutes. Avoid lifting the lid while it cooks, this traps the steam and helps the rice cook evenly. After 15 minutes, lift the lid and check the rice. If the water is fully absorbed and the rice is tender, you’re good to go. If the rice is still a bit firm or you see water at the bottom, cover and cook for 3-5 more minutes.
- Once the rice is fully cooked, turn off the heat and let it sit covered for another 5 minutes to steam, this makes it fluffier. Then gently fluff the rice with a fork. Squeeze in the juice of half a lemon for brightness and freshness, and stir in chopped cilantro. Taste and adjust salt or lemon juice if needed.
- Serve your one-pot rice hot, ideally with a dollop of unsweetened soy yogurt or a crunchy side salad for contrast.
Notes: If you are storing this for meal prep, let it cool fully before transferring to airtight containers. It keeps well in the fridge for 4-5 days and reheats beautifully just add a splash of water before reheating to loosen it back up. You can also store it in the freezer for up to 3 months.
Nutrition
If you think you’ve tried every version of potato salad, think again. This crispy smashed potato chaat salad is bold, addictive, and absolutely unforgettable.
Roasted until golden and crunchy, the potatoes are drizzled with a creamy, tangy, spiced yogurt dressing and topped with herbs, chutneys, and crunchy bits. It’s part salad, part snack, and all flavor, bringing Indian street food vibes straight to your table. Perfect for BBQs, cozy nights in, or anytime your taste buds need a little excitement.
If you’ve never eaten a potato in a way that made you whisper “oh my god” under your breath… let’s fix that.
If your taste buds are bored, this salad will wake them up. It’s crispy, creamy, tangy, spicy, and has that satisfying chaat flavor , where every bite hits you with something new. Think smashed potatoes meet Indian street food. This is the perfect side dish for BBQ season or a cozy, flavor-packed lunch. Plus, the ingredients are super pantry-friendly with tons of room to riff. A reason to skip the sad lettuce and eat with your fingers.
This isn’t your average picnic potato salad. This crispy smashed potato chaat salad is bound to impress everyone!
Let’s break it down.
What Inspired Crispy Smashed Potato Chaat Salad?
I grew up eating potato chaat from roadside vendors in India, served on little paper trays, drenched in yogurt, chutneys, and topped with spicy crunchy bits that somehow made the whole thing greater than the sum of its parts. This recipe is a love letter to those flavors, but with a cozy home-cooked, viral-TikTok twist: smashed and roasted potatoes that give you that crave-able crispiness, paired with a cool, creamy, tangy-spicy yogurt dressing that tastes like summer in a bowl.
Also, let’s be honest: we all need more snacky salads in our lives.
Why You’ll Obsess Over Crispy Smashed Potato Chaat Salad
- It’s crispy. Like, chip-level crispy. Roasted smashed potatoes are undefeated.
- It’s tangy, spicy, and herby thanks to the chaat-inspired yogurt dressing.
- It’s totally vegan
- It’s got layers of texture : creamy dressing, crunchy toppings, soft-on-the-inside potatoes.
- It’s meal-prep friendly , just keep the components separate and assemble when ready to devour.
Ingredients for this Crispy Smashed Potato Chaat Salad
For the smashed potatoes:
- 1.5 lbs (700g) baby potatoes (or 3–4 medium yellow potatoes, sliced into 1/4-inch rounds)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the chaat-style yogurt dressing:
- 3/4 cup (180g) unsweetened soy yogurt (or any thick plant-based yogurt)
- 2 tbsp tahini (for creaminess and depth)
- 1 tbsp lemon juice (don’t skip this)
- 1/2 tsp chaat masala (sub with kala namak or regular salt if needed)
- 1/4 tsp red chili powder (adjust to heat preference)
- 1/4 tsp ground cumin
- 2 tbsp chopped fresh cilantro or coriander leaves
Toppings (pick your chaos):
- 1/4 cup sev, aloo bhujia, or crushed spicy chickpea snacks
- Optional: pomegranate seeds, finely chopped red onion, extra cilantro, mint leaves
How to Make Crispy Smashed Potato Chaat Salad
Boil the potatoes
Pop your potatoes into a pot of salted water and bring them to a boil. Let them simmer for 12–15 minutes or until fork-tender. Drain and let cool for a few minutes until safe to handle.
Smash or slice
If using baby potatoes, gently smash each one with the bottom of a glass or jar onto a parchment-lined baking tray. You want them flattened, not obliterated. If using regular potatoes, slice into 1/4-inch rounds and lay them flat.
Season and roast
Preheat your oven to 425°F (220°C). Drizzle the smashed/sliced potatoes with olive oil, and sprinkle with garlic powder, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until they’re golden brown and crispy.
Make the chaat yogurt dressing
While the potatoes roast, whisk together the yogurt, tahini, lemon juice, chaat masala, chili powder, cumin, and chopped cilantro. Taste and adjust seasoning as needed—it should be punchy, zesty, and slightly salty.
Assemble the crispy smashed potato chaat salad
While the potatoes are still warm (this helps them soak up flavor), toss them in a large bowl with the yogurt dressing. You can coat them fully or just dollop the dressing on top. It’s your salad, your rules.
Top with sev or crunchy bits, extra herbs, and pomegranate seeds if you want to get fancy.
Make It Your Own
- Add chickpeas or crispy tofu for protein and make it a full meal.
- Make it spicy with green chilies, a drizzle of green chutney, or extra red chili powder.
- Make ahead: Roast the potatoes and prep the dressing separately. Assemble just before serving to keep the crunch.
What to Serve With Crispy Potato Salad
- A cold glass of minty lemonade, or even my blueberry lemonade !
- Grilled veggies, like a spiced and roasted cauliflower steak or this Vietnamese grilled eggplant dish .
- Wraps or pita pockets. Mooli Parantha is a great option.
- Dal and rice, like my smokey dal tadka .
- Or honestly… just eat it straight from the bowl standing at your kitchen counter. (Guilty.)
Meal Prep Notes
This is one of those recipes where the leftovers taste amazing, just keep the yogurt dressing and crunchy toppings separate from the potatoes if you’re storing it. To reheat the potatoes, pop them in a skillet or air fryer for a few minutes to revive the crisp.
It’s the salad for people who don’t like salads. It will make you want to text a friend just to say, “You need to try this.” I’ve done it already, now your turn!
And if you make it, tag me @beextravegant . I want to see your creations and your reactions after that first bite.
Crispy Smashed Potato Chaat Salad
Ingredients1x2x3x
For the crispy potatoes:
- 1.5 lbs 700g baby potatoes (or use regular potatoes, sliced into 1/4 inch rounds)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
For the yogurt chaat dressing:
- 3/4 cup 180g unsweetened soy yogurt (or any thick plant-based yogurt)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1/2 tsp chaat masala sub with kala namak or just salt if needed
- 1/4 tsp red chili powder
- 1/4 tsp ground cumin
- 2 tbsp chopped cilantro or coriander leaves
For topping:
- 1/4 cup sev aloo bhujia, or crushed crunchy chickpea snacks
- Optional: pomegranate seeds chopped mint, extra cilantro
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and simmer for about 12-15 minutes until fork-tender. Drain and let them cool slightly.
- Preheat oven to 425°F (220°C). If using baby potatoes, smash them gently on a baking tray lined with parchment. If using large potatoes, slice into 1/4 inch rounds and lay flat.
- Drizzle the potatoes with olive oil and sprinkle with garlic powder, salt, and black pepper. Roast for 25–30 minutes, flipping halfway, until crispy and golden brown.
- In a bowl, whisk together the yogurt, tahini, lemon juice, chaat masala, chili powder, cumin, and chopped cilantro. Adjust seasoning to taste.
- Toss the crispy potatoes in the yogurt mixture while still warm for maximum flavor absorption. Top with your crunchy bits: sev, aloo bhujia, or whatever you have on hand.
Notes
- Add finely chopped red onion or cucumber for more crunch.
- Serve warm or room temp. If making ahead, keep the potatoes and yogurt separate until serving.
- Want more heat? Add a drizzle of green chutney or chopped green chilies
Store Tips
- Keep components separate in the fridge for up to 3 days. Re-toast potatoes in an air fryer or oven for max crispiness before assembling.
Nutrition
You know that moment when you want pasta and something creamy and something with a little kick, but you also don’t want to babysit anything on the stove? That’s where this Vegan Bean Pasta Bake with Kimchi Cream Sauce swoops in to save dinner.
First off, it’s warm, hearty, and unapologetically comforting but it’s also packed with plant-based protein, gut-friendly ingredients, and just enough spice to keep things interesting. Plus, it’s an oven-baked pasta, which means you assemble it, bake it, and get to feel like a dinner hero with minimal effort.
This dish has become one of my favorite “clean out the fridge but make it fancy” meals. Let me show you how to bring it to life.
Why You’ll Love This Vegan Bean Pasta Bake
If you’ve been looking for a delicious excuse to work more legumes into your meals, this is it. White beans are one of the most affordable, nutrient-dense, and longevity-promoting foods on the planet, loaded with plant-based protein, fiber, and minerals that support gut and heart health. And when blended into a silky kimchi-spiked tofu sauce, they transform into the creamiest base.
In the oven everything comes together in one pan and bakes to golden, bubbly perfection. It’s cozy and crowd-pleasing, but also secretly functional thanks to a little kick of gut-friendly kimchi and plenty of protein to keep you full for hours.
Ingredient Swaps & Substitutions
- White Beans: Cannellini, navy, or great northern beans work best for creaminess, but chickpeas or even lentils can work in a pinch.
- Silken Tofu: If you can’t find it, use plain vegan yogurt, cashew cream, or even soft regular tofu. Just be sure to blend until smooth.
- Kimchi: Adds gut-friendly probiotics and depth. For a non-spicy option, try sauerkraut or 1 tbsp of white miso paste plus lemon juice.
- Broccoli: Sub in cauliflower, kale, spinach, or frozen peas—whatever you’ve got in your fridge.
- Pasta: Short pasta like fusilli, penne, or shells hold the sauce well. For a higher-protein option, use chickpea or lentil pasta.
Pro Tips for the Best Vegan Bean Pasta Bake
- Salt the pasta water well: Like, salt it generously as this is your only chance to season the pasta itself.
- Sauté slowly: Let the onions really caramelize and the broccoli brown. That’s where the depth comes in.
- Don’t overcook the pasta: It should be just underdone before going into the oven so it doesn’t turn mushy.
- Reserve that pasta water: It’s liquid gold! Use it to loosen the mix if the sauce feels too thick before baking.
- Broil, don’t bake forever: Be careful not to dry it out, just give it that golden, bubbling top and you’re good.
Storage, Reheating, & Freezer Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze pre-portioned leftovers for up to 1 month. Wrap tightly or use freezer-safe containers.
- Reheat: Microwave with a splash of water OR reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Add a drizzle of olive oil if it looks dry.
Boost the Protein Even More
- Use high-protein pasta: Like chickpea, lentil, or edamame-based varieties.
- Double the tofu in the sauce: Especially if skipping beans.
- Top with roasted tofu cubes, vegan sausage, or tempeh bacon.
Storage & Meal Prep Tipsfor Vegan Bean Pasta Bake
- Fridge: Keeps well for 3-4 days in an airtight container.
- Reheat: Warm in the oven or microwave. Add a splash of water if it looks dry.
- Freezer-friendly: Portion into containers before baking. When ready to eat, thaw and bake until heated through.
More Comfort Food Like this Vegan Bean Pasta Bake
- Creamy Spicy Pasta with Silken Tofu – Dairy-free
- One-Pot Healthy Vegetable Orzo
- Creamy Gochujang Orzo with Textured Soy Protein
- Spicy Vegan Mac and Cheese
- Veggie Anh’s Creamy Kimchi Pasta
Bean & Broccoli Pasta Bake with Kimchi Cream Sauce
Ingredients1x2x3x
Base:
- 1 tbsp olive oil
- 1 red onion thinly sliced
- 3 cloves garlic minced
- 1 heaping cup blanched broccoli florets
- 1 can 15 oz / 400g white beans (or 1.5 cups cooked from scratch)
- 1 can 500 ml / 16 oz tomato sauce or passata
- 250 g about 8 oz pasta of your choice (penne, fusilli, or shells work great)
- Salt and pepper to taste
- 1 tsp Paprika
- ½ tsp Cayenne pepper
Creamy kimchi tofu sauce:
- 1/2 block approx. 150g silken tofu
- 1/2 cup cooked white beans reserved from the can or batch
- 1-2 tbsp kimchi with a splash of its juice
- 1-2 tbsp soy sauce or tamari for gluten-free
To serve:
- Fresh basil or parsley chopped (optional)
Instructions
- Start by cooking your pasta in a large pot of salted boiling water until just al dente. You want it slightly undercooked since it will finish in the oven. Reserve about 1/2 cup of the pasta water before draining.
- In a large oven-safe skillet or deep sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and cook for 6-8 minutes, stirring occasionally, until soft and slightly browned. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the blanched broccoli florets. If you’re using raw broccoli, steam or blanch it beforehand for 2-3 minutes so it’s tender-crisp. Cook the mixture for 4-5 minutes until the broccoli starts to brown slightly on the edges.
- Pour in the tomato sauce, add the paprika and cayenne pepper, and stir everything to combine. Add your white beans and the cooked pasta. Toss everything gently together until well coated. Turn off the heat.
- In a blender or food processor, combine the silken tofu, reserved white beans, kimchi (plus some juice), and soy sauce. Blend until completely smooth and creamy. Taste and adjust, add more kimchi for tang or soy sauce for salt.
- Pour the creamy sauce over the pasta-bean-broccoli mixture and stir to combine evenly. If your mixture looks too thick, you can stir in a splash of the reserved pasta water to loosen it.
- Transfer the pan to the oven (or pour into a greased baking dish if not oven-safe) and broil on high for 10 minutes until the top is golden and bubbly. Watch it closely as every oven’s broiler is different!
- Once out of the oven, sprinkle fresh chopped basil or parsley on top. Serve hot and enjoy that creamy, savory, spicy comfort food magic.
Nutrition
One-Pot High-Protein Veggie Rice
Ingredients1x2x3x
- 1 tbsp oil olive or neutral
- 1 medium onion finely chopped
- 1 inch fresh ginger minced
- 1 medium potato diced small
- 1 large carrot chopped small
- 1 tsp salt adjust to taste
- 1 cup uncooked long-grain rice basmati recommended
- 1/2 cup tomato sauce or 2 medium tomatoes, chopped
- 1 cup soy granules or 1.5 cups soy curls rehydrated and squeezed dry
- 2 tsp garam masala or your favorite spice blend
- Juice of 1/2 lemon
- 2 tbsp chopped fresh cilantro
Optional Toppings:
- Dollop of plant-based yogurt
- Extra cilantro or green chili
- Side salad or pickle
Instructions
- Place your soy granules or soy curls in a medium bowl and cover them with hot water, just enough to fully submerge them. Let them sit and soak for about 10-15 minutes. They’ll absorb the water and become soft and meaty in texture. Once they’re plump, drain them well and use your hands or the back of a spoon to squeeze out any excess water.
- In a large pot or deep sauté pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion, stirring occasionally, for about 6–8 minutes until it turns golden and starts to caramelize slightly around the edges.
- Stir in the minced ginger and let it cook with the onion for about 30s until fragrant. Then, add the chopped potato and carrot. Mix everything well so the vegetables are coated in the onion-ginger mixture. Cover the pot partially and let the veggies cook for around 10 minutes, stirring occasionally. You want the potatoes to begin softening and get slightly browned on the edges. If they’re sticking to the bottom of the pot or browning too fast, lower the heat and add a tablespoon of water.
- Once the vegetables are tender and golden, stir in the tomato sauce or chopped tomatoes. Cook this mixture for another 2-3 minutes until the tomato starts to break down and mix smoothly into the veggies. Then, sprinkle in the garam masala (or your favorite spice blend).
- Now add the drained soy curls or granules to the pot along with 1 cup of uncooked rice. Mix everything so the rice and soy are evenly coated with the spiced veggie-tomato mixture. Then, pour in 2 cups of water and stir once more to combine.
- Bring the whole mixture to a gentle boil over medium-high heat. Once it starts bubbling, lower the heat to low, cover the pot tightly with a lid, and let it simmer for 10-15 minutes. Avoid lifting the lid while it cooks, this traps the steam and helps the rice cook evenly. After 15 minutes, lift the lid and check the rice. If the water is fully absorbed and the rice is tender, you’re good to go. If the rice is still a bit firm or you see water at the bottom, cover and cook for 3-5 more minutes.
- Once the rice is fully cooked, turn off the heat and let it sit covered for another 5 minutes to steam, this makes it fluffier. Then gently fluff the rice with a fork. Squeeze in the juice of half a lemon for brightness and freshness, and stir in chopped cilantro. Taste and adjust salt or lemon juice if needed.
- Serve your one-pot rice hot, ideally with a dollop of unsweetened soy yogurt or a crunchy side salad for contrast.
