This easy pomelo breakfast bowl recipe showcases a combo of hearty millet, creamy plant-based yogurt, crunchy pistachios and warming spices. It’s light, refreshing, and delicious!
While I’m dreaming of gardening and enjoying the spring, I’m still absolutely loving winter citrus. My favorite of all has to be the pomelo. It’s sweet, just a little tart, and paired with creamy yogurt, light and fluffy millet (or your favorite grain), a touch of sweet spice, and satistfying pistachios. It’s a wonderful spring breakfast!
POMELO
I first learned about pomelos when one of my best friends from college Jess, brought one over. She sat in my kitchen with her toddler daughter and they slowly peeled the skin off the segments and ate them one by one. I was hooked ever since (thanks Jess!)
What is a Pomelo?
It’s an asian citrus fruit related to grapefruit, lemons, limes and oranges.They are also known as pompelmoes, shaddock or pummels, I recently learned! Its latin name is citrus maxima, due to their size (since they are the largest citrus fruit there is). They are high in fiber, vitamin C, antioxidants and minerals, are refreshing, and truly delicious. They’re also less juicy than a grapefruit so eating them is not as messy (not that it stopped me with grapefruits!) While they are big, you’ll find that the peel and pith are actually quite thick and the fruit inside is only the size of a regular grapefruit. It might feel like a waste of food, since so much of the fruit is thrown away (the peel and pith) but trust me, it’s delicious and worth it!
How To Prepare A Pomelo
- I love placing the pomelo on a cutting board, slicing the bottom flat so it lays still, and then taking a sharp knife and slicing the rind, top to bottom (as pictured above). The only thing I’ve found with this method is that the very core of the pomelo is a bit hard to eat. You can cut that out too, or just chew at it like I do. It’s good exercise and a good dose of vitamin C, too.
- At this point, you can slice it into rounds, which I often do.
- Alternatively, for this recipe, I took a knife and cut out the segments (which is called to “supreme” a pomelo or any other citrus fruit). I then squeezed the juice from what was left on in the membrane over the dish at the end.
- Lastly, if you want some meditative work, my absolute favorite way is to peel the pomelo and take the membrane off of each segment and eating them one by one. That’s the best!
About Millet
I grew up seeing my mother eat millet, although she ground it into a porridge, and it was so delicious! She often served it savory, with flax oil and mushrooms. Come to think of it, I might make a post about it soon, it deserves a spot on the blog.
For this recipe here, I use millet in its whole form. Normally it cooks up like a cous cous, and it’s fluffy almost like a quinoa. You can use a 1:2 ratio to water, 1:3 for something thicker, or 1:4 for a porridge. Cook it on low heat, covered, until all the water has evaporated and you’re good to go!
One quick tip: feel free to use the millet as it comes, or dry toast it in a skillet first to bring out its nuttiness, and then proceed with the water.
It’s high in calcium, it’s an alkaline grain, it’s high in antioxidants, and provides more amino acids (the building blocks of protein) than other grains. Check out more info here!
WOULD YOU LIKE MORE BREAKFAST BOWL RECIPES? TRY THESE!
Grilled Grapefruit with Pistachios and Cinnamon Honey
Savory Oats with Tofu Scramble
Blackberry Fool Overnight Oats
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Ingredients
Fruit
- 6 oz Pomelo slices, supremes or peeled
Grain
- 4 oz cooked grain of your choice (I love millet, see recipe above, but any grain will do here, like rice, quinoa, steel cut oats, etc)
Protein
- 4 oz coconut or almond yogurt, plain or vanilla
- 1 oz shelled pistachios
Spices
- 2 generous pinches cardamom powder
- 2 generous pinches cinnamon powder
Instructions
Cook Millet
- I typically make a good amount of millet to use throughout the week, and also to have it handy for recipes like this. For this recipe here, use whole grain millet. Normally it cooks up like a cous cous, and it’s fluffy almost like a quinoa. You can use a 1:2 ratio to water, 1:3 for something thicker, or 1:4 as I do here for a porridge.
- Feel free to use the millet as it comes, or as a fun option: dry toast it in a skillet to bring out its nuttiness, and then proceed with the water instructions below.
- Simply simmer 1 cup millet with 4 cups water, covered, on low until cooked (about 20 minutes). Let it rest and then fluff up. Use any amount of the cooked millet for your breakfast bowl (although I use about 4 ounces ~ not too little, not too much), and refrigerate the rest for another use.
Assemble the bowl
- Combine the yogurt with the spices.
- Layer the cooked grain, pomelo, and yogurt in a bowl and serve. Easy does it!
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