Strawberry Rhubarb Smoothie Bowl

If you love the delicious combination of strawberry and rhubarb, you’ll love this refreshing smoothie bowl. It’s gluten-free, plant-based and filled with protein, fat, and fibre to help keep you full and satisfied. 

a strawberry smoothie bowl topped with granola and fresh strawberries

Strawberry Rhubarb Smoothie Bowl

Recipe by Emily MaudeCourse: Breakfast
Servings

1

servings
Prep time

5

minutes
Total time

5

minutes

If you love the delicious combination of strawberry and rhubarb, you'll love this refreshing smoothie bowl. It's gluten-free, plant-based and filled with protein, fat, and fibre to help keep you full and satisfied.

Ingredients

  • Heaping 1/2 cup frozen strawberries

  • 1/2 cup chopped, frozen rhubarb

  • 1 cup frozen cucumber, zucchini or cauliflower (I used half zucchini, half cauliflower)

  • 1 tbsp almond butter

  • 1 tbsp hemp seeds

  • 1/4 tsp ground cinnamon

  • 1 scoop vanilla protein powder

  • 1/2 cup plant based milk, plus more as needed

  • optional: small piece of frozen banana for a slightly sweeter smoothie

Directions

  • Add all the ingredients to a high speed blender.
  • Blend until completely smooth and creamy. If your blender has a tamper, use that to help move things around or periodically use a spatula to scrap down the sides. Add more milk as needed.
  • Scoop into a bowl and top with fresh strawberries, granola, etc. 

Notes

  • Tip: While you make your smoothie, place a bowl in the freezer. This helps keep your smoothie from melting right away, especially on a hot day!

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