Nutrient-Dense Vegan Yogurt Bowl with Berries, Seeds and Superfoods
A creamy almond milk yogurt bowl loaded with fresh berries, omega-3-rich seeds, crunchy nuts, and cacao nibs. Tastes like dessert, fuels you like a multivitamin. Ready in 5 minutes with no cooking required.
Ingredients
For the Base:
- 1 cup plain unsweetened vegan yogurt Kite Hill almond milk yogurt recommended
- ½ tsp vanilla extract
- 3 –5 drops liquid stevia or sweetener of choice, to taste
For the Toppings:
- ¼ cup strawberries sliced
- ½ medium banana sliced
- 2 tbsp blackberries
- 2 tbsp raspberries
- 1 tbsp ground flaxseed
- 1 tbsp hemp hearts
- 1 tsp chia seeds
- 1 tbsp slivered almonds
- 1 tbsp pecans chopped
- 1 tbsp unsweetened coconut flakes
- 1 tsp cacao nibs
Instructions
- Scoop the yogurt into a serving bowl. Stir in the vanilla extract and stevia until evenly blended and sweetened to your taste.
- Slice the strawberries and banana. Arrange the strawberries, banana, blackberries, and raspberries on top of the yogurt.
- Sprinkle the ground flaxseed, hemp hearts, and chia seeds over the fruit. Top with slivered almonds, pecans, coconut flakes, and cacao nibs.
- Serve immediately and enjoy cold.
Notes
- Always use ground flaxseed, not whole. Whole flax seeds pass through your body without releasing their omega-3 fatty acids and fiber. Grinding breaks the outer shell so your body can absorb the nutrients. You can buy it pre-ground or grind whole flax seeds in a coffee grinder.
- Store ground flaxseed in the fridge or freezer to keep the oils from going rancid.
- Swap berries seasonally — mango, kiwi, and blueberries all work beautifully.
- If you can't find Kite Hill, any unsweetened plant-based yogurt works. Coconut yogurt adds extra creaminess.
- Great as breakfast, an afternoon snack, or a post-workout recovery meal. The combination of carbs, protein, and healthy fats helps your body refuel.
- For meal prep, portion toppings into containers ahead of time but assemble fresh. Fruit gets soggy if it sits in the yogurt overnight.