Chia Breakfast Bowl Recipe

Serves 2 | Prep 15 min | Ready In 20mins

As the warmer weather slowly slips away, this vegan breakfast bowl will give you all those tropical vibes. Beetroot powder other than being beautifully rice in colour; it's loaded full of antioxidants, dietary fibre, calcium, iron, potassium , folate and manganese, along with other super great nutrients. Its adds a great earthy flavour to the chia and with fruit is just bliss.

INGREDIENTS
1/2 cup Chia seeds
3 cups water
300ml coconut cream
250g strawberries halved
200g coyo Vanilla Bean Yoghurt
2 Passionfruits, halved
1 medium ripe banana, sliced
1 granny smith Apple, thinly sliced
50g grapes
4 tbsp roasted buckwheat
2 tbsp agave nectar
2tsp vanilla extract

Directions

Soak the chia seeds in 3 cups of cold water for 15 mins or overnight if you like the seeds softer. Give it a stir with a whisk to break up the seeds.
Add the coconut cream, 1 teaspoon of beetroot powder, agave and vanilla to the chia seeds and whisk well till combined. You can adjust the agave to taste depending how sweet you like; adding little at at time.
Divide the chia seed mix in 2 bowls and top with fruit leaving space for the yogurt.

To serve; add 2 heaped tablespoons of the yogurt and sprinkle with buckwheat for crunch and a dust of beetroot powder.

Recipe by Sara Stidwill from www.dukkahandspice.com.au@dukkahandspice

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