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Buddha Smoothie Bowl

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"As much as I love an over-the-top sweet breakfast, I love a fruity, super-healthy one just as much. As I always say, it's all about a good balance. This bowl combines two of my favorite easy, light breakfasts. It's one part chia seed pudding, one part berry smoothie, and then topped with every smoothie bowl topping there could ever be. The toppings are the best part!"

List of Ingredients

Chia Pudding:
â—¦ 2 ¼ cups milk of choice (I like canned coconut milk)
â—¦ ½ cup chia seeds
â—¦ 2 tablespoons honey or pure maple syrup
â—¦ 2 teaspoons pure vanilla extract
â—¦ ¼ teaspoon kosher salt

Smoothie:
â—¦ 1 cup milk of choice (I like canned coconut milk)
â—¦ ½ cup fresh or frozen strawberries, hulled
â—¦ ½ cup fresh or frozen raspberries
â—¦ 1 ripe fresh or frozen banana
â—¦ 1 teaspoon pure vanilla extract

Toppings:
â—¦ Plain Greek yogurt
â—¦ Nut butter, toasted coconut, seeds and/or nuts
â—¦ Granola, store-bought or homemade
â—¦ Assorted fresh berries and fruits
â—¦ Honey


Recipe

Make the chia pudding:
In a medium bowl, combine the milk, chia seeds, honey, vanilla, and salt and stir well to combine. Cover and let sit in the fridge for at least 2 hours or preferably overnight.

Make the smoothie:
Combine the milk, strawberries, raspberries, banana, and vanilla in a blender and blend until completely smooth.

To assemble, spoon a little chia pudding into the bottom of your bowl and pour the smoothie to the side of the pudding. Top as desired with yogurt, nut butter, granola, and fruits. Drizzle the whole bowl with honey. Eat!

Makes 2 smoothie bowls