Soursop and Sunflower Smoothie Bowl

by Edward Daniel

Soursop and Sunflower Smoothie Bowl came about because I wanted to try out the taste of Soursop, which has quite a fresh light-hearted texture to it but leaves a slight piquant taste to the mouth. I loved it. This dish is for one person.

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Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g soursop
  • 25g sunflower seeds
  • 6 dates, pitted
  • 250ml vegan milk
  • Handful of sesame seeds and coconut flakes for garnishing

Instructions

  1. Soak the sunflowers seeds in filtered water overnight. The following morning discard the filtered water.
  2. Place the soursop, sunflower seeds, dates and vegan milk in a blender and combine well. Transfer to a serving bowl.
  3. Top the dish with sesame seeds and coconut flakes.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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