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Escape to paradise with every bite of this Papaya Breakfast Bowl! Coconut yogurt and juicy berries nestled inside a sweet mango slice make for a beautiful and nutritious start to your day. Gluten-free and vegan, it’s a feast for the eyes and the palate. 🥥✨
Gluten-Free Vegan Stuffed Papaya Breakfast Bowls
Looking for a breakfast that’s as healthy as it is Instagram-worthy? Say hello to the Papaya Breakfast Bowl! This delightful dish takes the concept of a breakfast bowl to a whole new level by using the sweet, juicy papaya as the bowl itself. It’s a gluten-free, nutrient-packed option that’s perfect for starting your day on a vibrant and refreshing note.
One of the best things about this recipe is its versatility. We’ve got three different variations to keep your taste buds excited and your mornings anything but monotonous. Each variation uses luscious coconut yogurt as the base, offering a rich, dairy-free alternative that pairs perfectly with the tropical papaya. From there, you can mix and match with a selection of fresh berries—think sweet raspberries, juicy blueberries, and tart blackberries. Sprinkle some coconut flakes on top for an extra touch of texture and flavor, and you’ve got a breakfast that’s as satisfying as it is stunning.
Whether you’re rushing out the door or enjoying a leisurely morning at home, these Papaya Breakfast Bowls are quick and easy to prepare. Plus, they’re packed with vitamins, antioxidants, and all the good stuff that helps you feel your best. It’s a breakfast that not only nourishes your body but also brings a bit of joy to your morning routine.
So, let’s get slicing and start the day off right with a bowl full of tropical goodness. Dive into one of these Papaya Breakfast Bowls and discover how delicious healthy eating can be. Trust me, breakfast has never looked—or tasted—so good!
Prep time: 10 minutes
Cook time: n/a
Serves: 4
Variation #1:
Ingredients
- 2 very ripe papayas
- 3 c. coconut yogurt
- 1 c. raspberries
- 1 c. blueberries
- 3 T. chia seeds
Directions
- Slice each papaya in half lengthwise. Scoop out the seeds with a large spoon and discard.
- Divide the coconut yogurt equally between the papaya halves and top with the raspberries, blueberries, and chia seeds. Serve immediately and enjoy!
Variation #2:
Ingredients
- 2 very ripe papayas
- 3 c. coconut yogurt
- 2 c. blueberries
- ½ c. coconut flakes, unsweetened and lightly toasted
- 3 T. chia seeds
Directions
- Slice each papaya in half lengthwise. Scoop out the seeds with a large spoon and discard.
- Divide the coconut yogurt equally between the papaya halves and top with the blueberries, toasted coconut flakes, and chia seeds. Serve immediately and enjoy!
Variation #3:
Ingredients
- 2 very ripe papayas
- 3 c. coconut yogurt
- 3 T. chia seeds
- 1 c. blueberries
- ½ c. raspberries
- ½ c. blackberries
- ½ c. coconut flakes, unsweetened and lightly toasted
- Mint or basil sprigs, for garnish
Directions
- Slice each papaya in half lengthwise. Scoop out the seeds with a large spoon and discard.
- Combine the yogurt and chia seeds in a small bowl and stir to combine.
- Divide the coconut yogurt mixture equally between the papaya halves and top with the blueberries, raspberries, blackberries, and toasted coconut flakes.
- Garnish with a sprig of fresh mint or basil and serve immediately. Enjoy!
