Kefir smoothie bowl
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 5 mins
0 reviews
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Gut-friendly kefir brings a tangy tartness to this vibrant breakfast bowl, topped with figs, kiwi and cashew butter
Vegetarian
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Kefir, banana, almond and frozen berry smoothie
A star rating of 5 out of 5.2 ratings
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Try our kefir smoothie bowl, then try our mango smoothie bowl, blueberry smoothie and granola bowls or tropical smoothie bowl.
Kefir smoothie bowl recipe
Ingredients
Nutrition
-
150g spinach
-
1 avocado
roughly chopped
-
120g frozen mango chunks
-
2 tbsp seed mix
(we used milled flaxseed, chia seed and goji berry)
-
1-2 tbsp honey
-
150ml kefir
TOPPINGS
-
2 figs
quartered
-
2 golden kiwis
sliced
-
1 tbsp cashew butter
-
nuts and seeds
to serve (optional)
Nutrition: per serving
- kcal524
- fat20.6g
- saturates4.7g
- carbs64g
- sugars52.9g
- fibre14.9g
- protein13.2g
- salt0.3g
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Method
-
step 1
Blend the spinach with a splash of water in a high-powered blender on high speed for 30 seconds or until well chopped.
-
step 2
Add the avocado, mango, seed mix, honey and kefir. Blitz on high for 2-3 mins or until smooth, creamy and aerated. If you prefer the texture to be thinner, add a splash more kefir and blitz again.
-
step 3
Pour into two shallow bowls, then top with the fruit, cashew butter and the nuts and seeds, if using. The smoothie bowl (without the toppings) will keep for a day in the fridge, so you can prep breakfast the night before.
More ways with kefir.
Authors
Helena Busiakiewicz
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