Meat-Free Fuel American vegetarian vegan pescatarian high-protein

Coconut Yogurt Berry Hemp Bowl

Creamy coconut yogurt topped with mixed berries, hemp seeds, and a drizzle of maple, assembled fresh for a American vegan breakfast bowl.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

428 Calories

14g Protein

24g Fat

38g Carbs

16g Sugar

7g Fiber

95mg Sodium

0mg Chol

Ingredients

For 2 servings

unsweetened cultured coconut yogurt 450g (15.9 oz)

mixed fresh berries 260g (9.2 oz)

shelled hemp seeds 50g (1.8 oz)

chia seeds 30g (1.1 oz)

pure maple syrup 20g (0.7 oz)

vanilla extract 1 tsp

Instructions

Prep

Measure out 450g coconut yogurt into a bowl. Rinse and pat dry 260g mixed berries. Measure 50g hemp seeds, 30g chia seeds, 20g maple syrup, and 1 tsp vanilla extract. Have all ingredients ready for assembly.

Build

Divide coconut yogurt evenly between two serving bowls. Stir 0.5 tsp vanilla extract into each bowl until fully combined, about 30 seconds, until each mixture is smooth and creamy.

Finish

Top each yogurt bowl with mixed berries arranged loosely on one side. Sprinkle hemp seeds and chia seeds evenly across each surface. Drizzle maple syrup over each bowl in a thin, visible stream.

Plate

Serve both bowls immediately while the yogurt is cold and the berries are fresh.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.