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Thursday, December 3, 2020

Vegan berry, coconut and hazelnut smoothie bowl

Olivia
Olivia Rafferty
Olivia is the Assistant Editor of The Vegan Review. An aspiring Middle Eastern correspondent currently studying journalism at City, University of London, she is passionate about the planet, she believes veganism is the first step to solving the complexities of climate change.

A filling post-workout breakfast packed with nutrients, this vegan berry and coconut smoothie bowl can be made the night in advance.

Prep time: None
Cook time: 10 minutes

Serves 1

Ingredients

6 strawberries
1 beetroot, cooked
100g frozen spinach
2 tbsp chia seeds
2 tbsp hazelnuts
1 tbsp shredded coconut
1 tbsp oats

Method

  1. Thaw the spinach before beginning the berry smoothie bowl.
  2. Cut the strawberries, spinach and beetroot into small chunks, and add to a blender. (Use a hand processor if you prefer.)
  3. Pour into a bowl and whisk in the chia seeds, before putting in the fridge. This is ideally left overnight, but can also be left for at least an hour.
  4. When you are ready, sprinkle over the hazelnuts, coconut and oats, garnishing the vegan berry smoothie bowl with additional strawberries if you like.

This is the perfect start to any day, especially after a workout or a long run. The chia seeds, oats and spinach will not only leave you fully satisfied, but will provide you with enough protein, iron and fibre to keep your body running for the rest of the day. I always recommend adding hazelnuts and coconut for some healthy fats, and I make my smoothie the night before so the chia can best provide the function it’s designed to.

Check out more vegan recipes like this berry and coconut smoothie bowl.

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