EAT / Drinks and Smoothies / Pumpkin and mango smoothie bowl
This breakfast smoothie bowl with pumpkin and mango may appear to be an odd mixture — however simply wait till you attempt it!
- 40g buckwheat
- 400g pumpkin flesh
- 1 tbsp vegetable oil
- 2 mangos
- 2 bananas
- 1 tsp finely grated ginger
- 1/2 tsp turmeric
- 1/2 tsp floor cinnamon
- 200ml almond milk
- 2 figs
- 30g cashew nuts
- 1 tsp flower pollen
Preheat the oven to 180 °C.
Soak the buckwheat in lukewarm water for about 20 minutes. In the meantime, minimize the pumpkin flesh into items, combine with the oil in a baking dish and bake for 25-Half-hour. Depart to chill.
Peel the mangos, take away the flesh from the stone and minimize into tough items. Peel the bananas and minimize into slices.
Put the pumpkin in a blender with half the mango, the bananas, ginger, turmeric and cinnamon. Add the almond milk and purée till easy and creamy. Divide between 4 bowls.
Slice the figs and prepare on prime with the remaining mango. Drain the buckwheat and sprinkle over the bowls with the cashews and flower pollen to serve.
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