Papaya-Lime Smoothie Bowl with Toasted Cashew-Quinoa Cereal

• Vegan
• Gluten free

• Produce

  • 1 Banana, frozen
  • 1 Date, pitted and chopped
  • 1 Kiwi
  • 2 cups Papaya

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 1 tsp Agave nectar
  • 2 tbsp Lime juice

• Pasta & Grains

  • 1 tbsp Quinoa

• Baking & Spices

  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Cashews, raw
  • 1 tsp Chia seeds
  • 1 tbsp Coconut flakes, toasted

Found on floatingkitchen.net

Description

Ingredients

• For the Cashew-Quinoa Cereal
• 2 tablespoons raw cashews, roughly chopped
• 1 tablespoon uncooked quinoa
• 2 tsp. melted coconut oil
• 1 tsp. agave nectar
• 1 tsp. chia seeds
• 1/4 tsp. vanilla extract
• For the Smoothie
• 2 cups chopped papaya
• 1 frozen banana, peeled and cut into chunks
• 1/2 cup coconut milk
• 2 tablespoons lime juice
• 1 date, pitted and chopped
• For Topping
• 1 kiwi, peeled and sliced
• 1-2 tablespoons toasted coconut flakes

Directions

• Make the quinoa cereal. Pre-heat your oven to 350 degrees. In a small bowl, combine all of the ingredients, stirring until well coated. Then spread them out onto a parchment paper-lined baking sheet. Transfer to your pre-heated oven and bake for 10 minutes, stirring once halfway through. Remove from the oven and set aside to cool.
• Make the smoothie bowl. Add all of the smoothie ingredients to your blender. Blend on high until smooth. Pour into a bowl(s). Crumble the quinoa cereal over top. Add the sliced kiwi and some toasted coconut flakes, if desired. Enjoy immediately.

Nutrition