Meat-Free Fuel Lebanese vegetarian pescatarian high-protein shellfish-free

Creamy Yogurt Bowl with Honey Walnuts — Labneh Honey Walnut Bowl

Thick labneh topped with toasted walnuts, honey, and a scatter of nigella seeds, assembled fresh for a Lebanese breakfast bowl.

Not rated yet Lebanese

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

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

🥤Jallab 🍵Château Ksara Blanc

Nutrition per Serving

398 Calories

14g Protein

28g Fat

24g Carbs

18g Sugar

3g Fiber

285mg Sodium

8mg Chol

Ingredients

For 2 servings

labneh 400g (14.1 oz)

raw walnut halves 60g (2.1 oz)

honey 36g (1.3 oz)

chia seeds 20g (0.7 oz)

nigella seeds 1 tsp

extra-virgin olive oil 2 tsp

flaky sea salt 0.25 tsp

Instructions

Prep

Roughly chop 60g raw walnut halves. Measure out 400g labneh, 36g honey, 20g chia seeds, 1 tsp nigella seeds, 2 tsp olive oil, and 0.25 tsp flaky sea salt.

Toast

Heat a dry pan over medium heat. Add chopped walnuts and toast 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Tip onto a plate to cool completely.

Plate

Divide labneh between two bowls and create a shallow well in the centre of each with the back of a spoon. Scatter toasted walnuts, chia seeds, and nigella seeds across the tops. Drizzle honey and olive oil over each bowl, finish with flaky sea salt, and serve immediately.

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