Smoothie Bowl with Toast
Serves 210 mins prep15 mins cook
This recipe features Japanese sweet potato toasts topped with avocado, frozen blueberries, clementine, tahini, and black sesame. It's complemented by a smoothie bowl made with beets, pineapple, frozen cauliflower, frozen zucchini, collagen peptides, and almond milk, topped with cocoa syrup, almond milk yogurt, and cacao nibs.
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What you need
Instructions
1: Prepare the Japanese sweet potato toasts by slicing the sweet potato and toasting them. 2: Top one toast with avocado and frozen blueberries. 3: Top the other toast with clementine, tahini, and black sesame. 4: For the smoothie bowl, blend beets, pineapple, frozen cauliflower, frozen zucchini, collagen peptides, and almond milk until smooth. 5: Pour the smoothie into a bowl and top with cocoa syrup, almond milk yogurt, and cacao nibs.View original recipe