Avocado Smoothie Bowl

Smoothie

1 bananas peeled and sliced (place on a baking tray and freeze for 2 hours)

2 ripe Shepard 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)

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)

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.

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

Print Options: