Pomegranate smoothie bowl

Pomegranate smoothie bowl

A fruity fresh breakfast that's made for summer. They're quick to prepare and packed with goodness, what's not to love?

4 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves2
  • CourseBreakfast
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • Plusovernight freezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 large bananas
  • 100g natural yoghurt
  • 210g pomegranate seeds
  • 150g blueberries
  • 1 tbsp pumpkin seeds
  • 1 tsp chia seeds
  • 1 tbsp fresh coconut, thinly sliced

Method

  1. Slice the bananas, place in a food bag and freeze overnight. Put the frozen banana, yogurt and two thirds of both the pomegranate seeds and blueberries into a blender. Whizz until smooth, then divide between two bowls. Decorate with the reserved fruit, seeds and coconut. Serve at once.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,553kJ/ 369kcals

Fat

11.5g

Saturated Fat

5.8g

Carbohydrates

58.1g

Sugars

50.7g

Fibre

5.6g

Protein

8.2g

Salt

0.1g

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Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating