Two Toned Smoothie Bowl: Rhubarb Garbanzo Bean & Spicy Radish and Carrot Top
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A Note from Feedfeed
This beautiful smoothie bowl and recipe is courtesy of Lauren Chandler of @laurenchandlercooks which was served at our Bob's Red Mill Brunch Event in Portland, OR. This recipe and post is sponsored by Bob's Red Mill.
Rhubarb Garbanzo Smoothie
2 servings
Ingredients
1 – 2 cups milk of your choice
6-7 large fresh or frozen strawberries (no need to de-stem if organic)
1 large stalk rhubarb, sliced into 2-inch pieces (around 1 ½ cups)
1 frozen banana, broken into 2-inch pieces
1/3 cup cooked garbanzo beans
Directions
Pour 1 cup milk into blender, then add the remaining ingredients and blend on high until smooth, adding more milk if you desire a thinner consistency.
Spicy Radish + Carrot Top Smoothie
2 servings1 – 2 cups milk of your choice or water
1 1/3 cup frozen raspberries
2 cups roughly chopped radish and carrot tops
2/3 cup Bob’s Red Mill Vanilla Protein Powder
Red pepper flakes, to taste
Directions
Pour 1 cup liquid into blender, then add the remaining ingredients and blend on high until smooth, adding more milk if you desire a thinner consistency and red pepper flakes if you prefer more spice.
To assemble:
Add the rhubarb base to one side of the bowl, and the radish base to the other. Add toppings of choice (granola, bee pollen, coconut flakes and freeze-dried berries pictured here).