Japanese Green Smoothie Bowl with Quinoa Protein Parfait & Sushi Rolls

Allergens

Tree nuts (almond butter)

Ingredients

• 2 cups spinach, fresh or frozen
• 1 cup kale, chopped
• 1 ripe banana
• 1 cup unsweetened almond milk
• ½ cup frozen mango chunks
• ½ cup frozen pineapple chunks
• 1 tbsp chia seeds
• 2 cups cooked quinoa
• ½ cup almond butter
• ½ cup coconut flakes, toasted
• 2 sheets nori
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup pickled red onions
• ¼ cup edamame, shelled and cooked

Instructions

1. In a blender, combine spinach, kale, banana, almond milk, mango, pineapple, and chia seeds. Blend until smooth and creamy. Pour into a bowl and set aside.
2. In another bowl, layer quinoa, almond butter, and coconut flakes to create a parfait.
3. For sushi rolls, place a sheet of nori on a bamboo mat. Spread almond butter over the nori. Arrange cucumber, cherry tomatoes, pickled red onions, and edamame horizontally along the bottom third of the nori sheet. Roll up the sushi using the bamboo mat as a guide. Slice into bite sized pieces.
4. Top the green smoothie bowl with the quinoa parfait and serve with sushi rolls on the side.

Chef’s Insight

To maximize nutrient absorption, consume this dish within an hour of preparation.

Notes

Use fresh, seasonal ingredients for the best taste and nutritional benefits.