Recipe description
June 13, 2026
Kefir Labneh with Roasted Vegetables
Creamy kefir labneh with roasted vegetables for gut-friendly balance.
Fermented Foods
Probiotic Rich
90%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Includes fermented dairy (kefir labneh) supporting gut-friendly microbes.
- High in fiber and polyphenols from roasted vegetables for dietary diversity.
- Balanced with protein, healthy fats, and plant-based fiber.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Kefir
200
ml
vegetables
400
gram
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Pepper
0.5
teaspoon
herbs
1
tablespoon
Instructions
1
Preheat the oven to 200°C (400°F).
2
Chop the vegetables into even pieces.
3
Toss the chopped vegetables with olive oil, salt, pepper, and herbs.
4
Spread the vegetables on a baking sheet and roast in the oven for about 25-30 minutes, or until tender.
5
While the vegetables are roasting, prepare the kefir labneh by draining kefir in a cheesecloth or fine sieve for about 1-2 hours.
6
Serve the roasted vegetables alongside the creamy kefir labneh.
Nutrition
420 kcal
Calories
18 g
Protein
40 g
Carbohydrates
8 g
Fiber
6 g
Sugar
22 g
Fat
4 g
Saturated fat
1.0 g
Salt
FAQ
What is kefir labneh, and how is it different from regular labneh?
Kefir-labneh is a tangy, creamy strained dairy cheese made with kefir cultures. It has a lighter tang and a probiotic-rich profile compared with regular labneh.
Do kefir labneh and this dish provide probiotics?
Yes. The kefir cultures in the labneh provide probiotics; the dish is served cold, so the cultures remain active. Heating above about 49°C can reduce their viability.
Which vegetables pair best with this dish?
A mix of roasted peppers, zucchini, eggplant, carrots, onions, tomatoes, and garlic works well. Use your favorites.
How should I roast the vegetables for best flavor and texture?
Toss cut vegetables with a little olive oil, salt, and pepper; roast at about 200–220°C (400–425°F) until tender and caramelized, 20–30 minutes depending on size.
Is this dish suitable for vegetarians/vegans?
It’s vegetarian as written (dairy-based). For a vegan version, swap in plant-based kefir or thick non-dairy yogurt labneh and omit dairy.
How many servings does this make, and what is a typical portion?
The recipe usually serves 2–4. A typical portion is 1/2–1 cup kefir labneh topped with roasted vegetables.
How do I store leftovers?
Refrigerate in a covered container. The kefir labneh keeps 2–3 days; roasted vegetables are best used within 2–3 days as well.
What should I serve with kefir labneh and roasted vegetables?
Pita, crackers, or crusty bread, or serve over cooked grains like quinoa or couscous; add a simple green salad on the side.
How can I customize or flavor the dish?
Add fresh herbs (dill, mint), a squeeze of lemon, garlic, chili flakes, or a pinch of sumac to brighten the dish.
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