Pumpkin Amaranth Bowl

This nutrient-packed breakfast bowl will give you a morning energy boost.
By Marianne Wren ,

Photo by Ronald Tsang

Health Benefit: Amaranth is rich in the essential amino acid lysine, which helps the body produce energy, absorb calcium and build muscle.

2 Servings

Ingredients

  • 1½ cups plain unsweetened almond milk
  • 1/4 tsp each ground cinnamon and ginger
  • 1/8 tsp ground allspice
  • Pinch sea salt
  • 1/3 cup amaranth
  • 1 1/2 tbsp pure maple syrup, divided
  • 2 tbsp chopped unsalted pecans
  • 1/2 cup unsweetened pumpkin purée
  • 2 pitted dates, chopped
  • chopped banana or pear, optional

Preparation

1. In a medium saucepan on medium-high, bring almond milk, cinnamon, ginger, allspice and salt to a simmer. Stir in amaranth and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally to prevent amaranth from sticking to bottom of pan. Stir in 1 tbsp maple syrup. Cover and keep warm.

2. Meanwhile, in a dry skillet over medium, toast pecans, stirring constantly to prevent burning, about 30 seconds. Add remaining ½ tbsp maple syrup and stir to coat. Cook until syrup is reduced and thickened and nuts are well coated, 30 to 45 seconds longer.

3. Divide amaranth evenly between 2 bowls and swirl in pumpkin, dividing evenly. Top with maple-glazed pecans and dates, dividing evenly. If using, top with chopped banana or pear.

Nutrition Information

Serving Size: 1 bowl  Calories: 317  Carbohydrate Content: 54 g Fat Content: 10 g Fiber Content: 7 g Protein Content: 7 g Saturated Fat Content: 1 g Sodium Content: 199 mg Sugar Content: 26 g Monounsaturated Fat Content: 5 g Polyunsaturated Fat Content: 3 g
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