A vibrant, plant-based yogurt bowl layered with fresh fruits, crunchy seeds, and kale for a nutrient-dense breakfast. Combines probiotics, antioxidants, and healthy fats to fuel your day.
2 cups(240g) coconut yogurt, unsweetened full-fat
1 cup(110g) mixed berries (strawberries, blueberries, raspberries)
1large banana (120g), slightly softened
1medium mango (250g), diced
1/2 cup(30g) kale, blanched
2 tablespoons(20g) chia seeds
1/4 cup(35g) almonds, slivered
1 tablespoon(15g) maple syrup
1/3 cup(40g) pumpkin seeds
1 teaspoon(5ml) vanilla extract
Chill coconut yogurt in refrigerator for 1 hour
Blanch kale leaves in boiling water for 30 seconds, drain
Slice banana, mango, and berries into uniform pieces
In a 16oz bowl, spread 1/2 cup yogurt. Press crushed pumpkin seeds into base for adherence. Add half the kale leaves evenly across surface
Layer blueberries and raspberries first for texture contrast. Add sliced banana as second layer. Top with diced mango arranged in spiral pattern
Drizzle 1 tablespoon maple syrup and 1 teaspoon vanilla extract over top. Sprinkle remaining kale, chia seeds, and slivered almonds
Blanching kale softens bitterness and enhances texture
Adjust sweetness by adding more maple syrup
Top with additional chia seeds or almonds for extra crunch
Store refrigerated components separately for freshness
Customize with seasonal fruits