| 12 | 25 | 466 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 2 cup whole | Strawberries (sems removed) |
| 2 tbsp | Maple syrup, pure |
| 1 tbsp | Coconut oil (melted) |
| 1/3 cup | Almond milk, unsweetened (or other non-dairy milk) |
| 1 medium | Frozen banana (peeled, cut into chunks) |
| 171 gm | Yoso Plain Unsweetened Coconut Yogurt |
| 1 tbsp | Chia seeds, ground |
| 1 tbsp hulled | Hemp seeds, shelled |
| 1 tbsp | Sliced almonds (for topping) |
| 2 tbsp | Frozen blueberries (for topping) |
| 1 tbsp hulled | Hemp seeds, shelled (for topping) |
| 1 tsp | Chia seeds, ground (for topping) |
1. Roast the strawberries. Pre-heat your oven to 425 degrees. In a medium bowl, toss the strawberries with the maple syrup and coconut oil. Spread the coated strawberries out onto a parchment-paper lined rimmed baking sheet. Transfer to your pre-heated oven and roast for 15 minutes. Remove and set aside to cool.
2. To make the smoothie bowl: Add the milk, banana, yogurt, chia seeds, hemps seeds and roasted strawberries (plus any juices) to your blender. Blend on high until smooth. Pour into a bowl(s).
3. Top with a sprinkling of chia seeds, hemp seeds, almonds and blueberries.
Enjoy immediately!
Consuming nuts and seeds that are sprouted help with better digestion and nutrient absorption!
| Fruit | 2.4 |
| Meat Alternative | 0.7 |
| Milk Alternative | 0.6 |
