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.
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!
Notes
Please visit the blog post to read all about how to cut and prepare the pomelo!