Mango Turmeric Sunrise Chia Bowl (Printable Version)
A vibrant breakfast bowl with creamy mango turmeric chia pudding, fresh berries, and crunchy toppings.
# What You'll Need:
→ Chia Pudding Base
01 - 4 tablespoons chia seeds
02 - 1 cup unsweetened almond milk
03 - 1 tablespoon maple syrup
04 - 1/2 teaspoon ground turmeric
05 - 1/2 teaspoon vanilla extract
06 - Pinch of black pepper
→ Mango Layer
07 - 1 large ripe mango, peeled and diced
08 - 1 tablespoon lime juice
09 - 1 teaspoon maple syrup
→ Toppings
10 - 1/2 cup fresh berries
11 - 2 tablespoons unsweetened coconut flakes
12 - 2 tablespoons pumpkin seeds
13 - 2 teaspoons hemp seeds
14 - Fresh mint leaves
# How To Make:
01 - Whisk together chia seeds, almond milk, maple syrup, turmeric, vanilla extract, and black pepper in a bowl or jar. Let sit for 5 minutes, then whisk again thoroughly to prevent clumping. Cover and refrigerate for at least 1 hour or overnight until pudding achieves thick, creamy consistency.
02 - Combine diced mango, lime juice, and maple syrup in a blender. Process until completely smooth and creamy, scraping down sides as needed to ensure uniform texture.
03 - Divide the chilled chia pudding evenly between two serving bowls. Spoon the mango puree generously over the chia layer, creating distinct colorful sections or swirling as desired.
04 - Garnish each bowl with fresh berries, coconut flakes, pumpkin seeds, hemp seeds, and fresh mint leaves. Serve immediately while chilled for optimal texture and flavor.
# Expert Advice:
01 -
- The chia pudding keeps you satisfied straight through lunch without any heavy feelings
- Turmeric adds this subtle warmth that makes regular breakfast bowls feel boring in comparison
02 -
- If your chia pudding is too thick in the morning, splash in a little more milk and stir until it loosens up
- The turmeric will stain absolutely everything it touches, including your favorite wooden spoon
03 -
- Use a Mason jar to make the chia layer, then shake it vigorously instead of whisking for the laziest possible method
- Double the recipe and keep individual portions in jars for grab-and-go breakfast all week