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Rainbow smoothie bowl
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Rob Streeter
Rainbow smoothie bowl
Recipe by Annie Bell
This smoothie is packed with powerful phytonutrients that help fight disease, while full-fat yogurt is loaded with good bacteria. Add chia seeds for extra protein
Serves: 2
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
200Kcal
Fat
4gr
Saturates
2gr
Carbs
31gr
Sugars
31gr
Fibre
5gr
Protein
8gr
Salt
0.2gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 100g blueberries
- 100g raspberries
- 100g mango flesh, plus more to serve
- 200g full fat natural yogurt
- 1-2 tbsp clear honey or maple syrup
- seeds of 1 passionfruit
- 1 kiwi fruit, flesh diced
Step by step
Get ahead
Keeps for several hours in the fridge.
-
Put the berries, mango and yogurt in a blender and whiz until smooth. Sweeten to taste, then sieve the smoothie to remove most of the seeds. Add a little water if you like it thinner, then divide between 2 bowls. Scatter the passionfruit seeds over the top and add the kiwi fruit, plus a few extra berries or chopped mango if you like.TipTwists
Stir 2 level teaspoons of chia seeds into the finished smoothie; these will be delicately crunchy at first, softening and thickening the smoothie after 2-3 hours.
Make it vegan by using a dairy-free yogurt alternative, and using maple syrup or agave instead of honey.