Sunshine smoothie bowl

breakfast
Total: 2 hr 10 min. | Active: 10 min.
vegan, lactose-free, gluten-free

Whatever the weather, this ultra-fruity smoothie bowl is a real ray of sunshine. The exotic flavours are evenly balanced between sweet and sour and the spiciness of the ginger. Every spoonful will make you think you're in the sunny south!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 people

Bananas
3  bananas, cut into pieces
Smoothie
1  passion fruit, halved, pulp scooped out
1  mango, cut into pieces
60 g apricots, halved, pitted, cut into pieces
100 g plain vegan yoghurt substitute (soya)
1 cm ginger, in thin slides
¼ tsp turmeric
Topping
1  passion fruit, halved, pulp scooped out
some  blueberries, to decorate
some  peppermint leaves, to decorate

How it's done

Bananas

Place the bananas on a plate lined with baking paper, cover and freeze for approx. 2 hrs.

Smoothie

Pour the passion fruit pulp through a sieve into a mixing glass. Add the mango, pineapple, the yoghurt substitute, ginger, turmeric and frozen bananas, puree and pour into 4 bowls.

Topping

Decorate the smoothie bowls with passion fruit pulp, blueberries and mint, serve immediately.

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