Tropical Breakfast Bowl

Health Staff
Updated
Cook this meal up to 3 days in advance. Let cool, place in a container, cover, and refrigerate.

Yields: Serves 4

Active time: 10 minutes

Total time: 25 minutes

Ingredients

  • 1 1/4 water

  • 1/4 kosher salt

  • 1/4 black pepper

  • 1/4 ground ginger

  • 3/4 uncooked millet

  • 1/2 coarsely chopped banana (from 1 small banana)

  • 1/4 maple syrup

  • 1/2 unsweetened coconut flakes

  • 1/3 pistachios, toasted and chopped

  • 1 small ripe mango, peeled and sliced

  • 3/4 coconut milk

Nutrition

calories 485

fat 22g

saturated fat 15g

cholesterol 0mg

fiber 8g

protein 9g

Carbohydrates 67g

sodium 138mg

iron 3mg

calcium 56mg

Directions

  1. Bring water, salt, pepper and ginger to a boil in a medium saucepan over high heat. Stir in millet; cover, reduce heat to medium-low and cook for 20 minutes. Stir in coconut milk and cook, stirring occasionally, until grains are tender and liquid is almost absorbed, about 2 minutes. Divide millet mixture evenly among 4 bowls. Top each evenly with banana, mango, maple syrup, coconut flakes and pistachios.