Breakfast

Avocado Smoothie Bowl

Avocado smoothie bowl
  • Serves: 2
  • Preparation: 15 minutes
  • Cooking: 15 minutes
  •       

Ingredients

Smoothie
1 bananas peeled and sliced (place on a baking tray and freeze for 2 hours)
2 ripe Sheppard avocado stoned peeled and cut into chunks
100 g spinach
1 tbsp macadamia or almond butter
1 tbsp honey, agave or maple syrup
(Protein powder optional)
Nut mix
1 tbsp chia seeds
1 tbsp linseeds
4 tbsp pepitas
4 tbsp coconut flakes
1 cup chopped macadamia or almonds
¼ tsp ground cinnamon
2 tbsp honey, agave or maple syrup
To serve
175 g mixed fresh fruit chopped (banana, mango, blueberries)

Method

1

For the seed mix, heat your oven to 180c and line a baking tray with baking parchment. Take all the seed and cinnamon and mix in a bowl. Add the honey and mix until well coated. Scatter evenly over the baking parchment and bake for 10-15 mins until the seeds and nuts are lightly toasted. Leave to cool. (this will keep well in an airtight container for up to 1 month)

2

In a blender take all the ingredients for the smoothie mix and place in a blender. Blend until smooth. You may have to scape the sides down to ensure I all gets properly blended. Divide between two breakfast bowls.

3

Top one half of the bowl with the chopped fruit, sprinkle some of the seed mix over the top and serve.

Ingredients

Smoothie
 1 bananas peeled and sliced (place on a baking tray and freeze for 2 hours)
 2 ripe Sheppard avocado stoned peeled and cut into chunks
 100 g spinach
 1 tbsp macadamia or almond butter
 1 tbsp honey, agave or maple syrup
 (Protein powder optional)
Nut mix
 1 tbsp chia seeds
 1 tbsp linseeds
 4 tbsp pepitas
 4 tbsp coconut flakes
 1 cup chopped macadamia or almonds
 ¼ tsp ground cinnamon
 2 tbsp honey, agave or maple syrup
To serve
 175 g mixed fresh fruit chopped (banana, mango, blueberries)

Directions

1

For the seed mix, heat your oven to 180c and line a baking tray with baking parchment. Take all the seed and cinnamon and mix in a bowl. Add the honey and mix until well coated. Scatter evenly over the baking parchment and bake for 10-15 mins until the seeds and nuts are lightly toasted. Leave to cool. (this will keep well in an airtight container for up to 1 month)

2

In a blender take all the ingredients for the smoothie mix and place in a blender. Blend until smooth. You may have to scape the sides down to ensure I all gets properly blended. Divide between two breakfast bowls.

3

Top one half of the bowl with the chopped fruit, sprinkle some of the seed mix over the top and serve.

Avocado Smoothie Bowl

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