Sunny Anderson's Pitaya Smoothie Bowl

By Food Network · 10 min

Ingredients

Instructions

1. Toast the granola in a medium saute pan over medium-high heat, tossing now and then, until fragrant, about 2 minutes. Take off the heat and let cool.
2. In a second medium saute pan over medium-high heat, toast the coconut, stirring now and then, until light golden brown, about 2 minutes. Take off the heat and let cool.
3. Put the frozen pitaya in a blender (press it to loosen it from the package if needed). Add the almond butter and almond milk and blend until smooth.
4. Peel and slice the banana.
5. Divide the smoothie between 2 bowls. Top each with half of the banana slices, granola and coconut. Sprinkle 1 teaspoon of chia seeds over each bowl.

Summarized from Food Network's video. Watch it for the details.

More recipes with

CoconutBananaPecanAlmond milkAlmond butter