Vietnamese Breakfast Smoothie Bowl & Protein Power Rolls

Allergens

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Ingredients

• 2 cups fresh spinach
• 1 cup coconut milk
• 1/2 cup mango, frozen
• 1/2 cup pineapple, frozen
• 1 banana
• 2 tbsp chia seeds
• 2 tbsp almond butter
• 4 rice paper wraps
• 1 avocado
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 lime, juiced
• Honey or agave syrup (optional)

Instructions

1. In a blender, combine spinach, coconut milk, mango, pineapple, and banana. Blend until smooth.
2. Pour the smoothie mixture into a bowl and stir in chia seeds. Refrigerate for 10 minutes to allow chia seeds to expand.
3. In another blender, blend almond butter with lime juice until creamy. Set aside.
4. Prepare power rolls: Soak rice paper wraps in warm water for a few seconds until softened. Place on a clean surface and spread a thin layer of the almond butter mixture over each wrap.
5. Layer avocado, cucumber, carrot, mint, and cilantro leaves on top of the almond butter. Roll tightly like a burrito, then slice in half.
6. Serve smoothie bowl with power rolls on the side for added protein and crunch. Drizzle honey or agave syrup over the smoothie if desired.

Chef’s Insight

This Vietnamese breakfast is not only delicious but also packed with nutrients to start your day on the right foot.

Notes

Incorporate seasonal fruits for a truly fresh experience. Adjust the recipe to your personal taste preferences.