Roasted Apricot Yogurt Bowl

Preheat oven to 400ºF.

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.

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.

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.

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!

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!