Passion Fruit Smoothie Bowl

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Imagine you're eating a scoop of sunshine: chilled pineapple and banana are blended to a creamy, smooth, ice cream-like texture, then combined with tangy, vibrant passion fruit pulp. Topped with crunchy coconut flakes, juicy orange segments and a hint of nuts and seeds, this tropical bowl is half breakfast, half vacation.

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⏱ Times:

• Preparation: 15 min

• Blending: 5 min

• Total: 20 minutes

• Servings: 2

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🛒 Ingredients

Smoothie base:

• 2 cups diced pineapple

• 3 ripe bananas, frozen

• ½ cup coconut water (add a little at a time)

• Pulp of 1 fresh passion fruit

• 2 teaspoons maple syrup, or to taste

Toppings (choose and combine):

• Coconut flakes

• Orange segments or slices

• More passion fruit pulp

• Mixed nuts

• Hemp seeds (hemp)

• Whatever you have hidden in the pantry

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👩‍🍳 Procedure

1. Marinate the shrimp:
   In a small bowl, mix shrimp with 1 tablespoon curry, 1 teaspoon black pepper and 1 teaspoon salt. Set aside.

2. Sauté aromatics and vegetables:
   In a large pot over medium-high heat, heat oil. Add the onion and bell peppers; cook for 10 minutes until soft. Add garlic and ginger; cook 2 minutes more.

3. Form the curry base:
   Add the remaining 5 tablespoons curry, cumin and cayenne. Lower the heat to medium and toast the spices for 5 minutes.

4. Cooking with coconut and thyme:
   Pour the coconut milk and broth; add the thyme sprigs. Bring to a gentle boil. Add the potato cubes, cover and simmer for 25 minutes or until the potatoes are tender. Season to taste with salt and pepper.

5. Cook the shrimp and noodles:
   Stir in the marinated shrimp, cover and cook for 10 minutes until the shrimp are pink. Meanwhile, cook the rice noodles in another pot according to package directions (about 4 minutes). Drain.

6. Serving:
   Divide the noodles among the plates. Serve curry with shrimp on top. Garnish with fresh cilantro and lime wedges.

Enjoy your meal!

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