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Smoothie Bowl
Nb persons: 4
Yield: 1 1/2 cups plus toppings
Preparation time: 5 minutes
Total time: 10 min.
Source:
| SMOOTHIE: | |
| 1 container | coconut yogurt, *Such as Siggis, or equivalent to 16 grams carbohydrate |
| 2 medium | ripe bananas, 7-8 inches long |
| 2 cups | frozen blueberries |
| 2 large handfuls | spinach, about 2 ounces |
| 4 Tbsp. | salted peanut butter, or salted almond butter |
| 2 cups | unsweetened almond coconut milk, Such as Silk, or plain unsweetened almond milk |
| 2 tbsp | flax seeds |
| 1 | avocado, peeled, cubed |
| TOPPINGS: | |
| 4 tbsp. | shredded unsweetened coconut |
| 1/2 tsp. | cinnamon |
| 1 | fresh peach, pitted and thinly sliced |
| A smoothie bowl is a thicker smoothie, served in a bowl and eaten by the spoonful. They often include healthy additions of greens, yogurt or milk(dairy or non-dairy), and a superfood or two, frozen or fresh fruit, protein powder or seeds such as hemp or chia and nuts or nut butters. The healthy fats in this smoothie come from avocado, flax seeds & peanut butter. | |
| 1. Blend the yogurt, bananas, blueberries, spinach, peanut butter, almond coconut milk, flax seeds, and avocado until smooth. | |
| 2. Divide between 4 serving bowls. Top each with 1 Tbsp shredded coconut, 1/8 tsp. cinnamon and slices from 1/4 of the peach. | |
| 3. Ideally, serve fresh. Can be refrigerated for up to 2 days. Garnish when ready to eat. | |
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