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.
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.
What Milk Alternative Can I Use?
You can use any milk alterantive in this recipe. Without the coconut flakes the overall fibre content will be lower.
What Can I Use Instead of Dandelion Root?
If you don't have dandelion root don't fret, it tastes just as good without it. You can purchase dandelion root online, or find it at health food stores.
Can I Use Canned Chickpeas?
For this recipe I used chickpeas canned in BPA-free cans but even better if you can soak and boil your own. If you are using canned chickpeas just be sure to drain them and rinse the chickpeas well.Nutrition Information per 1 bowl topped with 1 tbsp hemp, 1 tbsp chia and 1/2 cup blueberries