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Quick Breakfast
Purple Smoothie Bowl
(12 votes)
Health Score:
90 / 100
Difficulty:
moderate
Preparation:
15 min.
Preparation
ready in 5 hrs 15 mins
Calories:
303
calories
Calories
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Bananas are rich in potassium, which helps support bone health, while the blueberries contain vitamins A, E and C and the dye myrtillin, which acts as a powerful antioxidant, helping to protect the body's cells against free radical damage.
Easily turn this into a vegan recipe by swapping the regular yogurt for a plant-based alternative.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 21 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Banana
- 16 ozs Blueberries (divided)
- 4 ozs low fat Yogurt (low-fat)
- 3 ozs Almond milk
- 5 ozs fine Oats
- 2 ozs Raspberries
- 4 tsps Coconut flakes
Preparation
Preparation steps
1.
Peel the banana, cut it into pieces and put it in the freezer for five hours or overnight.
2.
The next day. Finely puree the frozen bananas, 14 ounces of blueberries, yogurt, milk, and oat flakes in a blender.
3.
Divide the puree into four bowls and garnish with the remaining blueberries and coconut chips. Then serve.
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