Kumquat-mango soy yogurt bowl

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Prep. Time: 10 min - Cook Time: 0 min - Total Time: 10 min - Yield: 2 servings

Ingredients

Bowl:

  • 3 kumquats

  • 1/2 mango

  • 2 tbs. soy yogurt

  • 40 g unpeeled almonds

  • 1/2 tbs. coconut oil

Toppings:

  • Bite-sized pieces 1/2 mango

  • 2 tbs. pomegranate

  • 1 kumquat slices

  • 1 cup spelt flakes

Instructions

  1. Heat the coconut oil over medium in a pan. Add the almonds and spread along the bottom. Leave for 5 to 6 minutes until they start to brown and get fragrant.

  2. Place 1/2 mango, 2 kumquats and yogurt in a blender and puree until smooth. Pour into 2 breakfast bowls.

  3. Top with the bite-sized pieces of mango, the kumquat slices, pomegranate, spelt flakes and additional toppings as you like.

  4. Top with sweetener as needed.

  5. Serve right away.

Good to know!

  • For soy allergy use whole milk, plain, Greek yogurt instead.

  • For an on-the-go breakfast you can omit the topping and pour it in a smoothie cup to drink.

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