|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.
Consuming nuts and seeds that are sprouted help with better digestion and nutrient absorption!