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by Vina · This post may contain affiliate links

Easy Creamy Vegan Orzo Bowls with Herby Yogurt Sauce

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These creamy vegan orzo bowls with herby yogurt sauce are a delicious rainbow of vegetables and pasta tossed in a deliciously creamy yogurt sauce.   An easy-to-make pasta recipe that comes together in just 30 minutes.

These creamy vegan orzo bowls with sauteed veggies are a delicious rainbow of vegetables and pasta tossed in an herby yogurt sauce.   An easy-to-make pasta recipe that comes together in 30 minutes.

WHAT IS ORZO? 

Orzo is a rice-sized pasta that is great for making excellent pasta salads or warm bowls like this recipe. It cooks very similar to most pasta which makes it really simple to make.

WHY YOU’LL LOVE THESE CREAMY VEGAN ORZO BOWLS WITH Herby Yogurt

This bowl is full of fresh veggies and herbs and flavor.  Made with fluffy orzo pasta, well-seasoned sautéed zucchini, squash, onions, and colorful bell peppers, and tossed in a tangy herb yogurt sauce. This dish is a great vegan/vegetarian meal prep idea for lunch or dinner to save time. Just reserve the sauce for when you are ready to enjoy.

INGREDIENTS TO MAKE CREAMY VEGAN ORZO BOWLS WITH HERBY YOGURT SAUCE:

  • Orzo:  this pasta works best for this dish, but feel free to use any small pasta you have on hand if you don’t have orzo or use gluten-free pasta if you prefer.
  • Veggies: zucchini, yellow summer squash, red bell pepper, orange bell peppers, and red onion.
  • Seasonings: Italian herb blend, garlic powder, paprika, and sea salt to heighten the flavors.
  • Extra Virgin Olive Oil: for cooking and to add flavor.
  • Pumpkin Seeds: for crunch and texture, but also for added nutrients. As a bonus, these are also a cost-effective alternative to pine nuts. 
A creamy vegan orzo bowl with sauteed veggies is a delicious rainbow of vegetables and pasta tossed in an herby yogurt sauce.   An easy-to-make pasta recipe that comes together in 30 minutes.

For the Yogurt Sauce: 

  • Plain Dairy-free Yogurt: my go-to is the Kite Hill brand almond milk yogurt.
  • Soft Cashew Cheese: for this recipe, I used Miyoko’s Classic Chive Cashew Milk Cheese. 
  • Extra Virgin Olive Oil: adds delicious flavor and helps to thin out the sauce.
  • Herbs: fresh chives and dill.
  • Seasonings: Garlic powder and sea salt.

HOW TO MAKE THIS RECIPE:

  1. Chop the veggies.  Cut the zucchini and yellow squash into quartered ½ inch pieces. Chop the red and orange bell peppers and red onion into square pieces, about 1 inch in size.
  2. Chop the herbs. Remove the dill from the stems and finely chop the dill and chives. Set aside to use in the sauce.
  3. Cook the orzo according to the package instructions. Drain and toss in about 1 teaspoon of olive oil and set aside.
  4. Sauté the veggies. Add 2 tablespoons of olive oil to a skillet over medium heat. When the oil starts to shimmer, add the veggies, onion, and seasonings. Sauté by tossing the vegetables occasionally until they are browned and tender. 
  5. Make the sauce.  Add the yogurt, cashew cheese, olive oil, and garlic powder to a blender or food processor and blend until smooth. Transfer to a small bowl and mix the fresh herbs and salt to taste.
  6. Assemble: Add the orzo and veggies to a bowl, drizzle with the sauce and toss to coat everything. Top with pumpkin seeds and enjoy!
These creamy vegan orzo bowls with sauteed veggies are a delicious rainbow of vegetables and pasta tossed in an herby yogurt sauce.   An easy-to-make pasta recipe that comes together in 30 minutes.

MORE EASY VEGAN RECIPES YOU’LL LOVE:

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A creamy vegan orzo bowl with sauteed veggies is a delicious rainbow of vegetables and pasta tossed in an herby yogurt sauce.   An easy-to-make pasta recipe that comes together in 30 minutes.

Creamy Vegan Orzo Bowl with Herby Yogurt Sauce

  • Author: Vina
  • Total Time: 30 minutes
  • Yield: 2 1x
Print Recipe

Description

These creamy vegan orzo bowls with herby yogurt are a delicious rainbow of vegetables and pasta tossed in an herby yogurt sauce.

Ingredients

Units Scale
  • 1 cup Orzo
  • 1 Zucchini
  • 1 Yellow Squash
  • ½ Red Bell Pepper
  • ½ Orange Bell Pepper
  • ½ Red Onion
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Italian Herb Seasoning
  • ½ tsp Garlic Powder
  • ¼ tsp Paprika
  • ¼ tsp Sea Salt
  • ¼ cup Pumpkin Seeds (optional)

Herby Yogurt Sauce

  • ½ cup Plain Dairy-Free Yogurt
  • ¼ cup Soft Herb Cashew Cheese
  • 1 tbsp Olive Oil
  • 1 tbsp Fresh Chives
  • 1 tsp Fresh Dill
  • 1 tsp Garlic Powder
  • ⅛ tsp Pinch of Sea Salt

Instructions

  1. Cut the zucchini and yellow squash into half-inch quartered pieces.
  2. Chop the red bell pepper, orange bell peppers, and red onion into 1-inch square pieces.
  3. Cook the orzo according to the package instructions
  4. Add 2 tablespoons of olive oil to a skillet on medium heat.
  5. Add the zucchini, yellow squash, red and orange peppers, red onion, garlic powder, paprika, Italian herbs, and salt. Sauté until the veggies are browned and tender, about 5-7 minutes.
  6. To serve, add the cooked and drained orzo to a bowl and top with the sauteed veggies. Drizzle with the yogurt sauce and enjoy.

Herby Yogurt Sauce

  1. Finely chop the fresh dill and chives.
  2. Add the yogurt, cashew cheese, olive oil, and garlic powder to a food processor or blender.
  3. Blend until smooth and combined.
  4. Transfer to a small bowl or container and mix in the fresh dill and chives. Refrigerate until ready to serve.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size:
  • Calories: 605
  • Sugar: 9.4 g
  • Sodium: 642.6 mg
  • Fat: 36.4 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 50.4 g
  • Protein: 23.3 g
  • Cholesterol: 16.5 mg

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