Vegan Rhubarb and Raspberry Smoothie Bowl

Bringing you some spring vibes with this healthy and delicious vegan rhubarb and raspberry smoothie bowl. I topped my bowl with frozen raspberries and strawberries, coconut flakes, pistachios and homemade cashew butter chips.

The Recipe

Vegan rhubarb and raspberry smoothie bowl (makes about 3 servings)

Ingredients

3 ounces / 90 g rhubarb, chopped, cooked and frozen

3 ounces / 90 g raspberries, frozen

10.6 ounces / 300 g over-ripe bananas, frozen

Instructions

1. In a pot heat some water and cook chopped rhubarb for a few minutes until soft. Let cool down and freeze at least 4 hours.

2. Take the frozen fruits out of the freezer and let thaw just a little. Blend frozen rhubarb, bananas and raspberries until smooth. Add to a bowl and decorate with more frozen fruits, coconut, pistachios and cashew butter chips, if desired. ENJOY!