Roasted Pumpkin Yogurt Bowls

Mediterranean breakfasts often pair cool yogurt with warm roasted produce. These bowls layer cinnamon-spiced pumpkin over honey-sweetened Greek yogurt, finished with walnuts and bright pomegranate for an easy assemble-and-eat start.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 290 cal
• 16g protein
• 32g carbs
• 12g fat
• 3g fiber

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Ingredients

• 3 cups peeled and cubed (3/4-inch) fresh pumpkin
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 3 cups plain whole-milk Greek yogurt
• 3 tbsp honey
• 1/3 cup toasted walnuts roughly chopped
• 1/2 cup pomegranate arils or fresh berries
• 2 tbsp torn fresh mint leaves
• 2 tbsp pumpkin seeds
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. 2Toss the cubed fresh pumpkin with olive oil, cinnamon, nutmeg, and salt until the pieces are lightly coated and fragrant.
3. 3Spread the pumpkin in a single layer and roast for 22 to 25 minutes, flipping once halfway, until the cubes are fork-tender and caramelized at the edges.
4. 4Let the roasted pumpkin cool for 5 to 8 minutes so it will not melt the yogurt when assembled.
5. 5Spoon the Greek yogurt into four shallow bowls, swirling a little honey into each portion for gentle sweetness.
6. 6Arrange warm roasted pumpkin cubes over the yogurt in a generous layer.
7. 7Scatter toasted walnuts, pomegranate arils, and pumpkin seeds across the top for crunch and color.
8. 8Finish each bowl with torn mint leaves and lemon zest, then drizzle any remaining honey if desired.
9. 9Serve right away while the pumpkin is still slightly warm against the cool creamy yogurt.