Tropical Smoothie Bowl

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Here’s a delicious & nutritious breakfast that feels at once light and satiating.  I like that it happens to be vegan, gluten-free and paleo all at once, while delivering so many benefits in one bowl.  Namely, vitamins and minerals (found in the fruits) combined with slow-release energy sources of protein, Omega 3 and medium-chain fatty acids (found in the chia seeds and coconut).

I hope you’ll try it, have fun with the toppings, and agree that it is yummy and very satisfying!

Tropical Smoothie Bowl

  • Servings: 1-2
  • Print

Ingredients:

  • 4 Tbsp Chia Seeds
  • 1 Cup Coconut Water
  • 1 Cup Light Coconut Milk
  • 1/2 Small Papaya, seeded and cut into cubes
  • 1 Cup Frozen Blueberries
  • Juice from one Lime
  • 1/2 Fresh Mango, cut into cubes
  • 1 Tbsp Shredded Coconut (sweetened or unsweetened)
  • Handful of Granola

Steps:

Overnight portion:

  • Make a chia pudding by combining the coconut water and milk, then adding the seeds.  Stir, cover and store in the refrigerator overnight.

The following day:

  • Blend 1/2 of the chia pudding with the papaya, lime juice and frozen blueberries.  If the consistency is slightly too thick, add additional coconut water or milk as needed.
  • Place the blended pudding in a bowl and top with mango, shredded coconut and granola.

To make two servings, simply use all of the chia pudding and double the fruit and toppings.

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