Energising Tropical Matcha Breakfast Bowl is loaded with sweet juicy fruit, toasted seeds and coconut for a refreshing and healthy way to start your day.
- 200 g unsweetened yogurt Greek for highest protein
- 1 tsp organic matcha tea
- 1 ripe passion fruit
- 80 g ripe pineapple skin, core and "eyes" removed
- 80 g ripe papaya seeds removed
- 10 g unsweetened coconut flakes not desiccated
- 15 g raw pumpkin seeds
- 1/4 tsp freshly grated nutmeg
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Mix the yogurt and matcha tea together in a serving bowl. Set aside.
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Heat a skillet or ribbed griddle pan over a medium heat and add the pumpkin seeds and coconut flakes to it. When you hear a few of the seeds pop - and possibly jump out of the pan, tip the seeds and coconut flakes to a plate to cool.
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Slice 4-6 "planks" of pineapple and lay in the hot griddle pan/skillet. Heat, turning once, until you have nice grill marks or darkened patches. Remove from the heat to cool a bit, and then add them to the yogurt.
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Take the passion fruit and cut it in half. Use a small spoon to scoop out the seeds and any loose stringy bits. Add these juicy seeds to the yogurt bowl.
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Use a melon baller or small spoon to scoop soft, cool balls or curls of the papaya; add these to the bowl.
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Sprinkle over the nutmeg, cooled seeds and coconut flakes. Now, enjoy!
When buying matcha tea do get it from a good source. Proper matcha will not be cheap. But a little goes a long way.
Riff on this "recipe" as you wish: chopped banana, grapes, walnuts, pistachios, Brazil nuts, blood oranges, grated apple, berries - anything!
Use whatever yogurt suits you. The nutrition label below is based on full-fat, plain yogurt.