Sunny makes a shake bowl with gorgeous pink dragon fruit topped with toasted coconut and granola!
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Pitaya Smoothie Bowl
DISH THANKS TO SUNNY ANDERSON
Total: 15 minutes
Active: 10 minutes
Yield: 2 servings
1/2 cup pecan granola
1/2 cup sweetened shredded coconut
2 3.5-ounce packages frozen pitaya (dragon fruit).
1/2 cup maple almond butter.
1/4 cup sweetened vanilla almond milk.
2 teaspoons chia seeds.
Toast the granola in a medium saute pan over medium-high heat, tossing periodically, till aromatic, about 2 minutes. Eliminate from the heat and enable to cool. Simultaneously, toast the coconut in a 2nd medium saute pan over medium-high heat, stirring sometimes, up until light golden brown, about 2 minutes. Remove from the heat and allow to cool.
Include the frozen pitaya to a mixer (massage the pitaya to launch it from the bundle if needed). Include the almond butter and almond milk and blend till smooth.
Peel and slice the banana.
To assemble: Divide the shake mix into 2 bowls. Leading each shake bowl with half of the banana slices, granola and coconut. Sprinkle 1 teaspoon chia seeds over each bowl.
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Sunny Anderson's Pitaya Healthy smoothie Bowl|The Kitchen|Food Network.