Here's a smoothie bowl with a fall theme for those of us who live in places where we can run around in short sleeves in November, or for those of you who may like cold food regardless of the temp outside. If you can't find puffed amaranth or puffed quinoa, or if they're too far out of your comfort zone, see the end of the recipe for some substitution ideas - or just leave them off. No one here is trying make you eat anything you don't want to!
That said, I hope you ENJOY!
You can find a printable version HERE at foodreveolution.org.
Pumpkin Spice Smoothie Bowl
YIELDS: 2 Servings
PREP TIME10 mins
TOTAL TIME10 mins
Ingredients
Base 1 cup pumpkin puree (canned or homemade) 1 cup plant-based milk (plain, unsweetened) 2 medium bananas (frozen, fairtrade) 2 tbsp tahini ½ tsp cinnamon ½ tsp ginger 2 dashes nutmeg 2 pinches salt (optional) Topping ¼ cup organic amaranth (puffed, or puffed organic quinoa — or homecooked) ¼ cup pecans ¼ cup coconut flakes (unsweetened) ½ tsp cinnamon
Directions
1Add all base ingredients to a blender or food processor. 2Blend until smooth. 3Divide between two bowls. 4Split the puffed amaranth, pecans, coconut, and cinnamon between the two bowls as toppings.
Chef's Notes
Substitutions Puffed amaranth can be challenging to find in the grocery store. You can order it online or use puffed quinoa or rice in its place. Use organic oats in place of puffed grains. Add your favorite nut or pumpkin seed in place of pecans. In place of tahini, use almond or cashew butter.
Learn something new everyday. Never heard of tahini