Description
Creamy Avocado Berry Smoothie Bowl topped with crunchy toasted chocolate lentils. Perfect allergy-friendly, nutrient-packed summer breakfast!
Ingredients
Smoothie Base:
1.5 cups frozen berry mix (We used blueberries, strawberries, cherries, and pomegranate seeds)
3/4 cup frozen mango
1/2 avocado, skin and pit removed
1/3 cup unsweetened oat milk
2 tbsp unsweetened protein powder
1 tsp ground flaxseed
1 tsp lemon juice
Dash of cinnamon
Topping:
1/3 cup Lentil Telepathy’s Crunchy Toasted Chocolate Lentils
2 large strawberries, sliced
1/3 cup fresh blueberries
1 tbsp tahini, drizzled
Optional Additions:
Coconut Flakes
Hemp Seeds
Instructions
1. Blend the Base: Add all smoothie ingredients to a blender and blend until smooth. Since there’s not much liquid, you may need to stop and stir a few times to help everything blend evenly.
2. Thicken It Up (Optional): For a thicker smoothie bowl, blend the mixture until smooth, then place it in the freezer for 20–30 minutes. Afterward, blend it again before serving.
3. Assemble the Bowl: Pour the smoothie into a bowl and add your toppings. Start with sliced strawberries and fresh blueberries, then pile on Lentil Telepathy’s Crunchy Toasted Chocolate Lentils.
4. Finish with a Drizzle: Drizzle the top with tahini and sprinkle on any extra toppings like coconut flakes or hemp seeds (or keep as is).
5. Serve and Enjoy: Perfect after a sunny beach day or as a refreshing way to start your morning!
- Prep Time: 15 minutes
- Category: smoothies