Kefir smoothie bowl
Serves 2
Easy
Prep:
Gut-friendly kefir brings a tangy tartness to this vibrant breakfast bowl, topped with figs, kiwi and cashew butter
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- 150g spinach
- 1 avocadoroughly chopped
- 120g frozen mango chunks
- 2 tbsp seed mix(we used milled flaxseed, chia seed and goji berry)
- 1-2 tbsp honey
- 150ml kefir
TOPPINGS
- 2 figsquartered
- 2 golden kiwissliced
- 1 tbsp cashew butter
- nuts and seedsto serve (optional)
Nutrition: per serving
- kcal524
- fat20.6g
- saturates4.7g
- carbs64g
- sugars52.9g
- fibre14.9g
- protein13.2g
- salt0.3g
Method
step 1
Blend the spinach with a splash of water in a high-powered blender on high speed for 30 seconds or until well chopped.
step 2
Add the avocado, mango, seed mix, honey and kefir. Blitz on high for 2-3 mins or until smooth, creamy and aerated. If you prefer the texture to be thinner, add a splash more kefir and blitz again.
step 3
Pour into two shallow bowls, then top with the fruit, cashew butter and the nuts and seeds, if using. The smoothie bowl (without the toppings) will keep for a day in the fridge, so you can prep breakfast the night before.
