Roasted Strawberry Smoothie Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, frozen
  • 1 Blueberries, frozen
  • 2 cups Strawberries

• Refrigerated

  • 1/3 cup Almond milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 Cocoa nibs

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 Almonds
  • 1 tbsp Chia seeds
  • 1 Chia seeds
  • 1 tbsp Hemp seeds
  • 1 Hemp seeds

• Dairy

  • 6 oz Coconut milk yogurt

Found on floatingkitchen.net

Description

Ingredients

• For the Smoothie Bowl
• 2 cups strawberries, stems removed
• 2 tablespoons maple syrup
• 1 tablespoon melted coconut oil
• 1/3 cup almond milk (or other non-dairy milk)
• 1 frozen banana, peeled and cut into chunks
• 6 ounces coconut milk yogurt (or other non-dairy yogurt)
• 1 tablespoon chia seeds
• 1 tablespoon shelled hemp seeds
• For Topping
• Chia seeds
• Shelled hemp seeds
• Cocoa nibs
• Sliced almonds
• Frozen blueberries

Directions

• Roast the strawberries. Pre-heat your oven to 425 degrees. In a medium bowl, toss the strawberries with the maple syrup and coconut oil. Spread the coated strawberries out onto a parchment-paper lined rimmed baking sheet. Transfer to your pre-heated oven and roast for 15 minutes. Remove and set aside to cool.
• Make the smoothie bowl. Add the milk, banana, yogurt, chia seeds, hemps seeds and roasted strawberries (plus any juices) to your blender. Blend on high until smooth. Pour into a bowl(s).
• Top with a sprinkling of chia seeds, hemp seeds, cocoa nibs, almonds and blueberries. Enjoy immediately.

Nutrition