Breakfast Bowls with Greek Yogurt and Fresh Fruit
with three variations of toppings | 2 servings per day
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Cashewnoten
•Amandelnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total5 minutes
Cooking Time5 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1000 g
Organic Greek yogurt
(Contains Melk (inclusief lactose))
125 g
Blueberries
2 piece
Passion fruit
2 piece
Mango
30 g
Chopped cashews
(Contains Cashewnoten May be present Pinda's, Noten, Sesamzaad)
20 g
Desiccated coconut
(May be present Noten, Sesamzaad, Pinda's)
30 g
Shaved almonds
(Contains Amandelnoten May be present Pinda's, Noten, Sesamzaad)
Not included in your delivery
to taste
Honey [or plant-based alternative]
Nutrition Values
Energy (kJ)4702 kJ
Calories1124 kcal
Fat72.2 g
Saturated Fat38.5 g
Carbohydrate76.3 g
Sugar44.4 g
Dietary Fiber9.8 g
Protein32.2 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
Cooking Steps
1
- Heat a clean frying pan over medium-high heat and toast the shaved almonds for 4 - 5 minutes, or until golden.
- Peel and dice 1 mango.
- Divide a third of the yogurt over two bowls. Garnish with the mango and the shaved almonds.
- Add honey to taste.
2
- Divide a third of the yogurt over two bowls.
- Garnish with the blueberries and cashews.
- Add honey to taste.
3
- Halve the passion fruits.
- Peel and dice 1 mango.
- Divide a third of the yogurt over two bowls. Scoop out the passion fruit pulp and add it to the yogurt, along with the mango and desiccated coconut.
- Add honey to taste.