A grain bowl built on tonight's shelf: yogurt alternative with mango and coconut layered with crisp toast and a quick grain. The tartness of the coconut base plays against toasted nuts and the mango sweetness, making this a dinner that reads like dessert but tastes substantial enough for a tired evening.

Serves 2. 20 minutes, 12 at the stove.

About 1060 calories a serving, 23 g protein, 156 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread under the broiler or in a toaster until golden and crisp, about 3 minutes.3 min
2. Chop 1/3 cup raw almonds coarsely. Melt 2 tablespoons butter in a wide skillet over medium heat and add the almonds with a pinch of salt; toast until fragrant, about 3 minutes, stirring often. While the almonds toast, warm 3/4 cup cooked rice gently in a separate pot, about 2 minutes, just until warmed through.3 min
3. Break the toasted bread into bite-sized pieces. Divide the warm rice between two bowls and top each with half the toasted bread pieces, half the buttered almonds, and half the mango coconut yogurt from the package, spooning it on top.

Note Swap the rice for couscous or quinoa if that's what you have. Store leftovers of the yogurt in the fridge for up to three days; toast fresh bread and warm rice at serving time so the bowl stays textured. Serve with strong black coffee or tea for balance.