This banana and berry smoothie bowl is our answer to eating sorbet for breakfast. Or, if you like, enjoy it as a healthy vegan dessert after dinner.
Ingredients
Method
1.Working in two batches, place frozen bananas, frozen strawberries, beetroot, ginger and almond milk in a high-powered blender; blend until smooth.
2.Pour mixture into a freezer proof container; cover with plastic wrap. Freeze 6 hours or overnight until firm.
3.Working in two batches, scoop sorbet into blender; blend until smooth.
4.Pour sorbet into bowls; top with fresh strawberries, kiwifruit and chia seeds. Serve immediately.
Keep chopped bananas in a resealable plastic bag in the freezer to make early morning blending faster and easier. You can replace almond milk with any milk you prefer. Top the sorbet with any of your favourite fruits. Sorbet can be stored in the freezer for up to 1 week.
Note
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