Body & Fitness

How to: Smoothie Bowl

Start your day with an easy-peasy flavour-packed smoothie bowl from clean-eating blogger Christina Leon

I truly believe breakfast is the most important meal of the day. A nourishing dish with a good mix of protein, good fats and high-fibre carbohydrates will ensure you feel energised all morning. In summer, one of my favourite recipes to make is my acai antioxidant smoothie bowl, topped with maple maqui berry buckwheat granola.

Smoothie bowls really are the Rolls-Royce of smoothies. Swapping your smoothie from a glass to a bowl means you can create one that’s extra thick and topped with all kinds of superfoods. It’s like a super-healthy alternative to ice cream – for breakfast!

My crunchy, nutty, gluten-free granola is also wonderful served on its own with almond milk, natural yoghurt and fresh berries. You may also enjoy it sprinkled on natural yoghurt as a snack later in

the day. Grab a spoon and enjoy!

Acai antioxidant smoothie bowl

1 serving (100g) frozen organic acai berry purée

1/2 cup fresh (or frozen) blueberries

1/2 cup frozen raspberries

1 frozen banana

1 tbsp melted extra virgin coconut oil

Juice of 1/2 lemon

1/2 cup of coconut water (or a nut milk of your choice)


Frozen or fresh berries, chopped fruit, superfoods of your choice (think coconut flakes, seeds, nuts, dried fruit, bee pollen… the choices are endless). I also like to add homemade muesli or granola, especially my maple maqui buckwheat granola (right)

  1. Put all the ingredients in a blender, excluding toppings, and process until thick and smooth.

  2. Pour into a bowl and sprinkle with your chosen toppings.

Maple maqui berry buckwheat granola

1 1/2 cups buckwheat groats

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

3 tbsp chia seeds

3 tbsp flaxseeds

1 cup roughly chopped almonds

1/2 cup roughly chopped cashew nuts

¾ cup coconut flakes

4 tbsp pure maple syrup

2 tbsp extra virgin coconut oil

1 tsp pure vanilla extract

1 tsp cinnamon

1/3 cup dried cranberries

1/4 cup dried organic blackcurrants

1/2 cup freeze-dried raspberries

1 tbsp maqui berry powder

  1. Place the buckwheat groats in a bowl and cover with water for 2-4 hours. Drain and rinse thoroughly.

  2. Place the buckwheat in a large bowl. Add the sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, chopped nuts and ½ cup of the coconut flakes.

  3. Preheat the oven to 160°C.

  4. In a small pot, combine the maple syrup, coconut oil, vanilla extract and cinnamon. Melt together slowly over

a low heat.

  1. Pour the melted mixture over the ingredients in the bowl and combine

so everything is evenly coated.

  1. Spread the mixture evenly onto a lined baking tray, then place in the preheated oven.

  2. Bake the granola for 30-35 minutes

or until golden and crisp, stirring every so often.

  1. Remove the granola from the oven and allow to cool. Once fully cooled, mix through the remaining ¼ cup of coconut flakes and the dried cranberries, dried blackcurrants, freeze-dried raspberries and maqui berry powder.

  2. Store in an airtight container for up to 2 weeks.

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