Mango and avocado smoothie bowl

Name: Mango and avocado smoothie bowl
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 tsp vanilla paste; 1 tbsp linseed; 4 ½ tsp liquid acacia honey; 4 tbsp Granola; 2 Medjool dates; 2 dl soya drink; 1 handful frozen raspberries; 150 g frozen chopped spinach; ½ avocados; ½ limes; 1 mangoes; 1 pinch Himalayan salt

breakfast desserts

Total: 40 min. | Active: 40 min.

vegetarian, lactose-free

914 Likes

This refreshing smoothie with a crispy topping will bowl you over with its colours and fantastic flavour! I can enjoy this at any time of the day – for breakfast, as a mid-afternoon snack or a small fruity dessert after dinner. It's simply delicious!

Nadia Damaso - Eat better not less

Ingredients

for 2 portions

Bowl
½	avocado, ripe, cut into pieces
1	mango, very ripe (Primagusto), cut into pieces
150 g	frozen chopped spinach, defrosted for 4-5 mins.
2	Medjool dates, pitted
1 tsp	vanilla paste
1 tbsp	linseed, crushed
2 ½ tsp	liquid acacia honey
½	lime, juice
2 dl	soya drink, unsweetened
1 pinch	Himalayan salt

Toppings
4 tbsp	Granola of your choice (sweetened only with honey or coconut palm sugar)
1 handful	frozen raspberries
2 tsp	liquid acacia honey

How it's done

Bowl

Place all the ingredients in a high-power blender. First blend on a low to medium setting, then on the highest setting for 2-3 mins. until the mixture becomes smooth and creamy. The spinach should be completely blended and there should be no lumps.

Toppings

Divide the smoothie into 2 bowls, top with the granola and berries, drizzle with the honey.

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