Pink Chia Smoothie Bowl

This recipe is for the days when you can't decide whether to have chia pudding or a smoothie for breakfast. Why not have both? This recipe uses sweet fruits for a thick smoothie, and pink pitaya powder for a pink chia pudding.

Course Breakfast, Snack

Cuisine gluten-free, raw, refined-sugar free, soy-free

Prep Time 15 minutes

Total Time 15 minutes

Servings bowl

Calories 334kcal

Author Hannah Sunderani

Ingredients

2 tbsp chia
1/2 cup almond milk
1 tsp maple syrup (optional)
1 tsp pink pitaya powder optional for colouring
1/2 cup frozen raspberries
1/4 cup frozen mango
1/2 banana
1 scoop vanilla protein powder
1 tbsp maca powder (optional)
1/2 cup almond milk

US Customary - Metric

Instructions

Combine chia and almond milk in a bowl. Stir, then wait 10 minutes and stir again to stop clumps from forming. Optional to add 1 tsp maple syrup to sweeten and pink pitaya powder for colour. Stir to combine. Place in fridge to absorb for at least 10 minutes. When ready to eat remove chia from fridge and stir to remove any formed clumps.
In a blender add frozen raspberries, mango, banana, protein powder maca powder and almond milk. Blend ingredients until smooth. (Optional to add more almond milk if needed for blending).
Combine chia pudding and smoothie into a bowl. Top with your favourite fruits.

Notes

Nutrition information is a rough estimate.

Nutrition