Pitaya fruit chia bowl

Pitaya fruit chia bowl

Pitaya doesn’t have much flavor (but it does have a lot of color), which allows the other ingredients like subtly sweet almond milk, tangy kombucha, and sharp pineapple to shine. You can’t go wrong with tropical fruit toppers, but pineapple really stands out when paired with pepitas and bee pollen

15 minutes
2 persons
breakfast

Ingredients

1/3 cup unsweetened almond milk
2 tablespoons chia seeds
4 ounces frozen fresh pineapple chunks (about 1 cup)
200g Acai Amsterdam Pink Pitaya Frozen Fruit Puree
1/4 cup kombucha
fresh pineapple slices (about 1/4 cup)
1/2 tablespoon raw pepitas (shelled pumpkin seeds)
1 teaspoon bee pollen

Necessary kitchen utensils

Blender

Prepare

1. Whisk almond milk and chia seeds in a bowl. Place in the fridge for about 15 minutes, until thickened. Stir everything together.
2. Combine pineapple chunks, Pitaya, and kombucha in a blender. Process on high until smooth, about 1 minute.
3. Push thickened chia mixture to one side of serving bowl; pour smoothie into empty side. Garnish with fresh pineapple slices, pepitas, and bee pollen.