Tropical Yogurt Bowl

Steps

How to make it

Prep 20 min · Cook 12 min

1. Peel 香蕉 150 g and slice into rounds; cut 芒果 150 g into chunks; wash and cut 季節水果 150 g into bite-size pieces; keep separate.
2. Spread 穀物 80 g on a baking sheet; bake at 160°C 8 minutes until golden and crisp; cool. Chop 堅果 30 g.
3. In a deep glass bowl, lay a base layer of banana rounds, curling slightly up at the edges for stacking.
4. Top bananas with 芒果 chunks and seasonal fruit, arranged in zones from the outside in for tropical color layers.
5. Scatter toasted 穀物 80 g in zones over the fruit, then add 堅果 30 g beside it; add grains last to stay crisp.
6. Drizzle 橄欖油 1.5 tbsp and use the back of a spoon to spread lightly over the fruit.
7. Finish with 海鹽 1/3 tsp to lift sweetness; serve immediately while grains are crisp and fruit is fresh.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions