Kimchi Fried Rice
Smoky Kale and Chickpeas With Miso Peanut Drizzle
Crunchy Corn Waffles
Balsamic Berry Panna Cotta
One of my favorites is the Mango Papaya Smoothie Bowl, so delicious.
I like to top mine with almonds, chia, hemp and diced mango. The syrup that accompanies this smoothie bowl adds a unique and mild kick. It's also great over oatmeal.
With the holidays approaching you may want to pick up a copy to gift to someone on your list or get it as a special gift to yourself.
PrintMango Papaya Smoothie Bowl
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 1x
Ingredients
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- For the Syrup
- ¼ cup (80 g) agave nectar
- 1 tbsp (15 ml) lemon juice
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- For Bowl
- 6 oz (170 g) mango flesh, chopped
- 6 oz (170 g) papaya flesh, chopped
- 1 frozen, peeled medium banana
- ½ cup (120 ml) unsweetened canned coconut milk or coconut cream
- Juice from 1 lime (2 tbsp [30 ml])
Instructions
Toppings: Super seed and sprouted grain blend, chia seeds, hemp seeds, granola, fresh fruit, toasted unsweetened coconut flakes, cacao nibs
To make the syrup, stir together the agave, lemon juice, ginger and turmeric in a small mason jar. Cover and let stand while preparing the rest. The syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks. Stir again before use.
To make the bowls, place the mango, papaya, banana, coconut milk and lime juice in a blender. Blend until perfectly smooth and combined. Transfer to two bowls. Drizzle with syrup to taste, and cover with your toppings of choice. Serve immediately.
Notes
Nutrition
- Calories: 380kcal
- Sugar: 55g
- Sodium: 17mg
- Fat: 13g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0
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