Sunny makes a smoothie bowl with gorgeous pink dragon fruit topped with toasted coconut and granola!
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Pitaya Smoothie Bowl
RECIPE COURTESY OF SUNNY ANDERSON
Total: 15 min
Active: 10 min
Yield: 2 servings
1/2 cup pecan granola
1/2 cup sweetened shredded coconut
Two 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 occasionally, until fragrant, about 2 minutes. Remove from the heat and allow to cool. Simultaneously, toast the coconut in a second medium saute pan over medium-high heat, stirring occasionally, until light golden brown, about 2 minutes. Remove from the heat and allow to cool.
Add the frozen pitaya to a blender (massage the pitaya to release it from the package if needed). Add the almond butter and almond milk and blend until smooth.
Peel and slice the banana.
To assemble: Divide the smoothie mixture into 2 bowls. Top each smoothie 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 Smoothie Bowl | The Kitchen | Food Network