Ingredients
- For the Syrup
- ¼ cup 80 g agave nectar
- 1 tablespoon 15 ml lemon juice
- ¼ teaspoon ground ginger
- ¼ teaspoon 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 tablespoon [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 | Carbohydrates: 72g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 17mg | Fiber: 7g | Sugar: 55g
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