Blueberry buckwheat smoothie bowl

Name: Blueberry buckwheat smoothie bowl
Prep time: 20 min
Cook time: Cook time not available
Total time: 5 min
Yield: Serves 1

Prep

20 min

Serves

Skill

Vegetarian

Prep

20 min

Serves

Skill

Dairy and Lactose Free Vegan Breakfast Smoothies Almond Milks Almond and Coconut Milk Drinks Summer Good Source of Protein Low in Sodium

This zesty vibrant smoothie bowl is not only delicious, but great for your health too! With the goodness of buckwheat grouts you can start your day strong every day! Made using So Good almond Coconut milk, this smoothie has the perfect hint of coconuty goodness. Dairy free and vegan, this smoothie bowl is super quick and easy to make.

Ingredients

1/4 cup buckwheat grouts, soaked for 15 minutes
3/4 cup So Good Almond Coconut Milk Unsweetened
2 frozen bananas, chopped
1/2 cup blueberries
1/2 tsp vanilla extract
1/4 cup nut butter (OR 1/4 cup coconut yoghurt)

Nutrition per serving

Weight, measurement and temperature conversions

1640 kJ

energy kj

14 g

protein

1.9 g

saturated fat

7.8 g

dietary fibre

42 g

carbohydrate

19 g

sugars

33 mg

sodium

Method

Drain buckwheat and rinse very well (until water runs clear).
Add almond coconut milk to a high-speed blender, along with remaining ingredients (add milk first, as it’s easier to get the blender going this way).
Blend on high for 1 minute, or until very smooth. Top with dragon fruit (pitaya), coconut and extra nut butter, or whatever is seasonal!

1/4 cup buckwheat grouts, soaked for 15 minutes
3/4 cup So Good Almond Coconut Milk Unsweetened
2 frozen bananas, chopped
1/2 cup blueberries
1/2 tsp vanilla extract
1/4 cup nut butter (OR 1/4 cup coconut yoghurt)