Packed with fibre-rich chia seeds, this superfood moringa smoothie bowl has a distinctive green hue and verdant flavour from nutrient-dense moringa. I know, I know! Just when you thought you were so done with superfood smoothie bowls, along comes another recipe to inspire your next breakfast!
I’ve only added moringa to my daily diet recently, given its inherent properties as a natural galactagogue for new mums to help with the supply of mother’s milk. Now that I’m more familiar with its broader benefits including antifungal, antiviral, antidepressant and anti-inflammatory properties to name a few, there’s no doubt I’ll be consuming it beyond my days nursing a baby. Did you know that moringa packs in more iron, calcium, protein, fibre, B vitamins, and antioxidants than even spinach or kale!
Taste wise, moringa is part bitter with a subtle sweetness nuanced with a trace of spirulina-esque flavour. It’s lends an utterly delicious base note for a luscious smoothie bowl, blitzed with your mylk of choice (I recommend oat mylk for its creamy texture and naturally sweetness); chia seeds (for even more antioxidants) and a frozen banana.
I get my moringa powder from Praakritik.
Top this moringa smoothie bowl as you like – with shredded coconuts, granola, your favourite fruits and the like. If you can, do be sure to add cacao nibs too – they offer a woodsy crunch, elevating your breakfast with a flavour that’s not unlike mint and chocolate chip ice cream!
Superfood Moringa Smoothie Bowl
- ¾ cup plant-based mylk of choice (see below for a homemade recipe for oat mylk)
- 1 tbsp chia seeds (I get mine from Pink Harvest Farms)
- 1 tsp moringa powder (I get mine from Praakritik)
- 1 banana, sliced and frozen
- toppings of choice: fruits, shredded coconut, granola, cacao nibs (I get mine from Mason & Co)
For oat mylk
- ¼ cup old fashioned rolled oats
- 4 cups water
- 1 tsp vanilla extract (optional)
To make oat mylk
- Blitz oats, water and vanilla extract for 30 – 45 seconds until well combined. Don’t over-blend as this can result in a “slimy” texture of mylk.
- Strain through a cheesecloth to leave behind the pulp (you can strain twice if needed). This recipe makes a few extra cups, so you can store the leftovers in an airtight container in the fridge; it should stay fresh for a few days.
For the smoothie bowl
- Soak 1 tbsp chia seeds in 3/4 cup of oat mylk for an hour or so until the chia seeds have swelled up in texture. We are essentially hydrating the chia seeds to extract their full benefits.
- Blitz the chia seed and oat mylk mixture with the frozen banana slices and moringa powder until you have a creamy consistency.
- Pour into a bowl and garnish with toppings as desired. Enjoy!
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