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


Step 1.
Preheat the oven to 180 °C. 

Step 2.
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. 

Step 3.
Peel the mangos, take away the flesh from the stone and minimize into tough items. Peel the bananas and minimize into slices. 

Step 4.
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. 

Step 5.
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.

Serves 4.