Prebiotic Smoothie Bowl Recipe with Chickpeas
This simple recipe uses prebiotic rich chickpeas, dandelion root, chia seeds and banana to feed our friendly and grow our friendly bacteria. The added benefit of the fibre from the berries and coconut helps maximize the gut health-promoting properties of this tasty smoothie bowl.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
- 1/3 cup shredded coconut unsweetened
- 1 cup water
- 3 tbsp hemp hearts
- 1 tsp dandelion root
- 2 large bananas frozen
- 1 cup blueberries or blackberries frozen
- 1/2 cup chickpeas cooked or canned and drained
- chia seeds
- hemp hearts
- fresh berries
First, to make the coconut milk blend the shredded coconut and the water in a high-speed blender until smooth. This coconut milk will have some residue, so you have the option to strain it here. I like to leave the leftover coconut residue in the smoothie for ease and to limit waste.
Add all the other ingredients to the blender and blend until smooth. You may need to use the blender mixing apparatus to make sure everything is completely blended and smooth. If the mixture seems too thin, add some more frozen berries or banana. If it is too thick add some more water.
Pour smoothie bowl mixture into two bowls. Top with desired ingredients.
Leftovers can be stored in a sealed container in the freezer. Let defrost slightly before eating.
Don't have chickpeas? Try with leftover white beans or navy beans
Don't like coconut? Use homemade or store-bought almond milk Nutrition Information per 1 bowl topped with 1 tbsp hemp, 1 tbsp chia and 1/2 cup blueberries
Calories: 450kcal | Carbohydrates: 63g | Protein: 13g | Fat: 19.2g | Sodium: 97mg | Potassium: 622mg | Fiber: 14g | Sugar: 27g | Calcium: 700mg | Iron: 0.8mg