For lunch today, I made a papaya yogurt boat! It took less than 5 minutes and was so tasty! I saw this papaya half at the grocery store and thought it looked so good, so I got it spontaneously. I thought I could make a quick yogurt bowl with it for lunch.
I found vegan vanilla unsweetened Greek style yogurt from Kite Hill and was interested to try it. I usually find that plant based yogurts are very thin - a more drinkable than spoonable texture - and have a lot of added sugar. I like thicker yogurts like Greek yogurt, and this yogurt was actually so good and had a great texture and taste!
To make this, I just scooped the seeds out of the papaya and added one container of the vanilla almond milk Greek style yogurt. I varied the toppings along the length of the papaya, with fresh mint at one end overlapping with dried Greek blueberries (so yummy), then some vanilla almond butter, and macadamia nuts and shredded coconut and cinnamon! If I had fresh berries, I would have added those, but I didn't have any on hand so I used the dried blueberries. It was all so tasty and I loved the different flavor combinations.
This is a really great quick and healthy meal or snack, and is vegan, vegetarian, and gluten free! You can add whatever toppings you like as well, so it’s very versatile.
I also made this with mango plant-based yogurt from siggi's and topped it with strawberries, papaya, mango, granola, and a sprinkle of matcha powder! I used my mini star-shaped cookie cutter to cut the fruit into stars!
Another variation is using the papaya as an oats bowl by filling with some overnight oats (recipe for a large batch in this post on meal prepping, or for a single serving here)! Above I added mango, blood oranges, shredded coconut, and black raspberries; below I added vanilla overnight oats with kiwi, pineapple, and turmeric granola.