Blueberry Lemon and Anise Smoothie Bowl / Vegan
My inspiration for this flavorful smoothie bowl came from a favorite biscotti recipe. This classic Italian dipping cookie had the usual lemon and almonds but also a special ingredient, ground anise, which adds an exotic twist. I also added sweet, antioxidant-rich blueberries, to marry all these flavors together. The result is pure bliss.
The Blueberry Bliss Smoothie Bowl
The base of this plant-based smoothie bowl is beans, which are essentially undetectable when blended, adding nutrient dense protein and fiber. Beans, paired with bananas, blend up super creamy, creating a sweet and comforting breakfast treat that keeps you satisfied all morning long!
Ingredients
1½ cups of white beans (1) 15 oz can) drained and well rinsed (cannellini work well)
2 large very ripe bananas
2 large pitted medjool dates
¼ cup of unsweetened almond milk
1 tablespoon of freshly squeezed lemon juice
1 teaspoon of organic lemon zest
1 teaspoon of ground star anise
1/8 teaspoon of fine sea salt
2 tablespoons of almond butter
1½ cups of frozen blueberries
Makes 2-3 bowls
How to make this recipe
1. First add the smoothie bowl base and sweeteners to the blender container: the white beans, bananas and dates. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.
2. Next add the liquids and flavorings: almond milk, lemon juice and zest, ground anise, and salt. The salt helps marry all the flavors together.
3. Add the almond butter and frozen blueberries next.
4. Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
5. Pour the creamy mixture, which will be the consistency of pancake batter, into two bowls and top with shaved almonds and fresh blueberries.
Enjoy as an antioxidant and protein-rich breakfast or a satisfying snack!
To learn more, click/tap on the ingredients in bold.
More blueberry smoothie bowl recipes to enjoy:
Blueberry Lemon and Anise Smoothie Bowl / Vegan
Ingredients
Instructions
- First add the smoothie bowl base and sweeteners to the blender container: the white beans, bananas, and dates. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.
- Next add the liquids and flavorings: almond milk, lemon juice and zest, ground anise, and salt. The salt helps marry all the flavors together.
- Add the almond butter and frozen blueberries next.
- Securely attach the lid to your container and blend until creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Pour the creamy mixture, which will be the consistency of pancake batter, into two or three bowls and top with shaved almonds and fresh blueberries.
Nutrition Facts
Calories
386.35Fat (grams)
7.71Sat. Fat (grams)
0.71Carbs (grams)
74.12Fiber (grams)
13.97Net carbs
60.15Sugar (grams)
34.58Protein (grams)
12.61Sodium (milligrams)
94.49Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
