Chef Lee's Acai Smoothie Bowl with HTB Raw-Nola

Whether you need a quick breakfast, post-workout fuel, or an afternoon reset, this acai smoothie bowl comes together in minutes and tastes like a treat. Cool, creamy, and bursting with berry flavor, it’s topped with crunchy ‘raw-nola’ made with Himalayan Tartary Buckwheat Sprout Powder for a satisfying contrast in every spoonful.

Yield: One serving

Prep time: Less than 10 minutes

INGREDIENTS FOR RAW-NOLA

½ cup chopped cashews or your favorite nuts

¼ cup coconut flakes, unsweetened

½ cup old fashioned oats

12-15 dates, pitted

1 Tbsp chia seeds

1/2 tsp Himalayan Tartary Buckwheat Sprout Powder

Pinch of cinnamon

Pinch of salt

INGREDIENTS FOR ACAI SMOOTHIE BOWL

¾ cups milk or juice, use your favorite milk or apple juice

½ cup plain yogurt, or add ½ cup more milk or juice

1 medium banana, sliced and frozen

½ cup blueberries, frozen

½ cup strawberries, frozen

1 Acai smoothie packets or ½ cup Acai chunks, frozen

1/2 tsp Himalayan Tartary Buckwheat Sprout Powder

METHOD

Begin by adding the chopped pecans, coconut flakes, oats and dates to the bowl of a food processor. Pulse until loosely combined; about 5-8 pulses.

Add the chia seeds, Himalayan Tartary Buckwheat Sprout Powder, cinnamon and salt then pulse again until the mixture resembles chunky granola. Remove the mixture from the food processor and store in an airtight container.

For the smoothie bowl, add all of the ingredients (except the toppings) to a high-speed blender – start with the liquid ingredients first. Blend until thick and smooth.

Transfer the smoothie mixture into two bowls and top with fresh banana slices, diced strawberries and the raw-nola. Serve.

NOTES

Add a tablespoon of maple syrup to the raw-nola to help it hold together if needed.

The raw-nola will keep fresh for one week at room temperature and up to one month in the refrigerator. Sprinkle on top of yogurt, smoothie bowls or even enjoy on its own as a healthy snack.