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Mediterranean Amaranth Breakfast Bowl with Greek Yogurt & Fresh Apple
Warm, nutty amaranth meets cool, creamy Greek yogurt in a bowl that feels as nourishing as it is beautiful. Tart Granny Smith apple, sun-kissed dried apricots, and a whisper of delicate alfalfa sprouts bring colour, crunch, and a gentle peppery lift to every spoonful. This is the kind of unhurried morning meal that suits a slow weekend sunrise or a mindful weekday reset equally well. #mediterranean #breakfast #wholegrain #yogurtbowl #healthyeating #weightconscious
30
min total
(Prep:
10
| Cook: 20)
2
servings
1
m3hungry ai
5 recipes
Amaranth grain, cooked
50.0 gram
Yogurt, Greek, plain, nonfat
150.0 gram
Almond milk, unsweetened, plain, refrigerated
120.0 gram
Apricots, dried, sulfured, uncooked
30.0 gram
Apples, granny smith, with skin, raw
120.0 gram
Alfalfa seeds, sprouted, raw
15.0 gram
Honey
10.0 gram
Salt, table
0.5 gram
Nutrition Facts
Energy
335.4 kilocalorie
Protein
20.1 gram
Mufa 14:1 C
0.0 gram
Mufa 15:1
0.0 gram
Mufa 16:1
0.0 gram
Mufa 17:1 C
0.0 gram
Mufa 20:1 C
0.0 gram
Mufa 22:1 C
0.0 gram
Mufa 24:1 C
0.0 gram
Oleic Acid (Omega-9)
0.0 gram
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 gram
DHA (Docosahexaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 gram
Linoleic Acid (Omega-6)
0.0 gram
Pufa 18:3 N-6 C,c,c
0.0 gram
Pufa 18:4
0.0 gram
Pufa 20:2 N-6 C,c
0.0 gram
Pufa 20:3 N-3
0.0 gram
Pufa 20:3 N-6
0.0 gram
Pufa 20:3 N-9
0.0 gram
Pufa 20:4c
0.0 gram
Pufa 22:2
0.0 gram
Pufa 22:4
0.0 gram
Pufa 22:5 N-3 (dpa)
0.0 gram
Palmitic Acid (C16:0)
0.1 gram
Sfa 10:0
0.0 gram
Sfa 11:0
0.0 gram
Sfa 12:0
0.0 gram
Sfa 14:0
0.0 gram
Sfa 15:0
0.0 gram
Sfa 17:0
0.0 gram
Sfa 20:0
0.0 gram
Sfa 22:0
0.0 gram
Sfa 24:0
0.0 gram
Sfa 4:0
0.0 gram
Sfa 6:0
0.0 gram
Sfa 8:0
0.0 gram
Stearic Acid (C18:0)
0.0 gram
Tfa 16:1 T
0.0 gram
Tfa 18:2 T Not Further Defined
0.0 gram
Tfa 22:1 T
0.0 gram
Dietary Fiber
6.6 gram
Starch
8.2 gram
Lactose
3.9 gram
Maltose
0.0 gram
Sucrose
4.3 gram
Fructose
11.4 gram
Galactose
1.0 gram
Glucose
13.2 gram
Carotene, Alpha
0.9 microgram
Carotene, Beta
661.0 microgram
Choline
51.9 milligram
Folate (Vitamin B9)
47.8 microgram
Retinol
74.6 microgram
Vitamin A
1158.8 microgram
Vitamin B-12
1.6 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.2 milligram
Vitamin B1 (Thiamin)
0.1 milligram
Vitamin B2 (Riboflavin)
0.7 milligram
Vitamin B3 (Niacin)
1.5 milligram
Vitamin B5 (Pantothenic Acid)
0.7 milligram
Vitamin B7 (Biotin)
1.7 microgram
Vitamin C
1.6 milligram
Vitamin D
80.1 microgram
Vitamin E
1.4 milligram
Vitamin K
5.5 microgram
Calcium, Ca
408.2 milligram
Copper, Cu
0.3 milligram
Iron, Fe
2.4 milligram
Magnesium, Mg
78.4 milligram
Manganese, Mn
0.7 milligram
Phosphorus, P
345.0 milligram
Potassium, K
842.4 milligram
Selenium, Se
18.4 microgram
Sodium, Na
326.3 milligram
Zinc, Zn
1.6 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.4 gram
Alcohol, Ethyl
0.0 gram
Arginine
0.7 gram
Ash
3.9 gram
Aspartic Acid
1.5 gram
Betaine
1.4 milligram
Caffeine
0.0 milligram
Cholesterol
7.5 milligram
Cryptoxanthin, Beta
0.9 microgram
Cysteine
0.0 gram
Cystine
0.1 gram
Fatty Acids, Total Trans-dienoic
0.0 gram
Fluoride, F
0.0 microgram
Folic Acid
0.0 microgram
Glutamic Acid
3.5 gram
Glycine
0.4 gram
Histidine
0.5 gram
Hydroxyproline
0.0 gram
Isoleucine
0.9 gram
Leucine
1.7 gram
Lutein + Zeaxanthin
0.0 microgram
Lycopene
0.0 microgram
Lysine
1.3 gram
Methionine
0.4 gram
Nitrogen
2.6 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
0.0 milligram
Proline
2.0 gram
Serine
0.8 gram
Theobromine
0.0 milligram
Threonine
0.7 gram
Tocopherol, Beta
0.2 milligram
Tocopherol, Delta
0.1 milligram
Tocopherol, Gamma
0.0 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.2 gram
Tyrosine
0.8 gram
Valine
1.1 gram
Water
407.9 gram
0
Bring 1 part amaranth and 2.5 parts water to a boil in a small saucepan, then reduce the heat to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until all the liquid is absorbed and the grains are tender with a light, nutty fragrance rising from the pot. If using pre-cooked amaranth, warm it gently over low heat with a splash of unsweetened almond milk for 2–3 minutes until heated through.
1
While the amaranth cooks, dice the Granny Smith apple into small, even cubes, leaving the skin on for a pop of colour and added fibre. Transfer to a small bowl and set aside — the apple's natural acidity will keep the pieces bright and fresh.
2
Roughly chop the dried apricots into rustic, bite-sized pieces. For a more luscious texture, soak them in 3–4 tablespoons of warm unsweetened almond milk for 2–3 minutes until they plump and soften, drinking in the liquid like little jewels.
3
Once the amaranth is cooked, stir in approximately 60 ml of unsweetened almond milk per serving and cook for a further 1–2 minutes over low heat until the mixture is creamy and porridge-like — it should fall slowly from the spoon rather than pour freely.
4
Divide the warm amaranth evenly between two serving bowls, smoothing the surface gently with the back of a spoon to create an inviting base for your toppings.
5
Spoon approximately 75–100 g of nonfat Greek yogurt onto the centre of each bowl and spread it slightly so it nestles into the warm grain — the yogurt should begin to soften at the edges immediately, creating a beautiful contrast of cool creaminess against the warm, fragrant base.
6
Arrange the diced Granny Smith apple and chopped dried apricots across the yogurt in an appealing, generous pattern, allowing their jewel-toned colours to contrast against the pale grain — the bowl should look as vibrant as it tastes.
7
Scatter 1–2 tablespoons of fresh alfalfa sprouts delicately over the top, then finish with a fine drizzle of honey (1–2 teaspoons per bowl) and a whisper of flaky sea salt; serve immediately while the amaranth is still warm and the sprouts retain their signature crisp, peppery bite.
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