Pomegranate Bowl

Name: Pomegranate Bowl
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup yogurt (thick, chilled, whisked smooth); 2 pcs pomegranate (large, arils removed (about 2 cups)); 2 tbsp honey; 3 tbsp almonds (roughly chopped); 2 tbsp pistachios (roughly chopped); 2 tbsp pumpkin seeds; 2 tbsp mint (fresh leaves, roughly torn); 1 pinch salt

RATING

4.3/5(28)

TASTE SCORE

8/10

A refreshing, vibrant bowl featuring juicy pomegranate arils layered over creamy yogurt, drizzled with honey, and topped with crunchy nuts and seeds. This light, protein-rich bowl works beautifully as a bright breakfast or a cooling dessert, ready in just 10 minutes with no cooking required.

PREP

10m

COOK

SERVES

1 CUP

314 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupyogurt · thick, chilled, whisked smooth2 pcspomegranate · large, arils removed (about 2 cups)2 tbsphoney3 tbspalmonds · roughly chopped2 tbsppistachios · roughly chopped2 tbsppumpkin seeds2 tbspmint · fresh leaves, roughly torn1 pinchsalt

NUTRITION · PER SERVING

314

CALORIES · 1 CUP

Protein12g · 15%

Carbs47g · 60%

Fat11g · 32%

Fiber7g

Sugar37g

Saturated fat2g

Cholesterol7mg

Sodium127mg

Potassium757mg

Phosphorus329mg

How we calculate →

METHOD · 4 STEPS

prep · ~5 min
Prepare the pomegranate and nuts.
1.Cut 2 large pomegranates in half and gently tap the back with a wooden spoon to release the arils into a bowl. Discard any white pith.
2.Roughly chop 3 tbsp almonds and 2 tbsp pistachios.
TIPSubmerge pomegranate halves in a bowl of water while deseeding — the arils sink and the pith floats, making separation effortless.
mix · ~1 min
Whisk the yogurt base.
1.In a mixing bowl, add 2 cups thick chilled yogurt and a pinch of salt.
2.Whisk until completely smooth and creamy, about 1 minute.
assemble · ~2 min
Assemble the bowls.
1.Divide the whisked yogurt equally among 4 serving bowls, spreading it to form an even layer.
2.Top each bowl generously with pomegranate arils, leaving a small border of yogurt visible.
3.Drizzle 0.5 tbsp honey over each bowl.
4.Scatter the chopped almonds, pistachios, and pumpkin seeds evenly on top.
TIPChill the serving bowls in the freezer for 5 minutes before assembling for an extra-refreshing experience.
garnish · ~1 min
Finish with mint and serve immediately.
Tear fresh mint leaves over each bowl. Serve cold before the nuts lose their crunch.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick Greek-style yogurt to prevent the bowl from becoming watery.
2
Chill the serving bowls in the freezer for 5 minutes before assembling.
3
Toast the nuts and seeds in a dry pan for 2 minutes for deeper flavor and crunch.
4
For effortless deseeded pomegranate, tap the halved fruit with a wooden spoon over a bowl.
5
Drizzle honey just before serving to keep the nuts crisp.
6
Assemble the bowls right before eating to maintain the yogurt's thick texture.
7
Store leftover yogurt base and pomegranate separately; combine only when serving.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with thick coconut or almond-based yogurt and use maple syrup instead of honey. Ideal for a plant-based diet without losing creaminess.

low sugar