This recipe is made with an unusual ingredient for a smoothie: white beans. I’ve been using beans a lot lately since they are a very good protein and magnesium source, and they are very versatile. Did you know that you can use them in a lot of sweet recipes? Ok, they are not the sexiest nor the trendiest ingredient – like matcha or yuzu-, but they are simply a great food!
When blended and mixed with other ingredients they don’t taste strong but they add a nice creamy texture to soups, smoothies, and smoothie bowls.
I cook a big batch every couple of days and I add them to salads, soups, sauces, and I even use them to prepare a hot chocolate (recipe is coming soon). I never buy canned food, but instead I cook them in the pressure cooker to spare both time and energy.
To top my smoothie bowl I used sliced figs and banana, honey, hazelnut granola, a pinch of cinnamon, and a pinch of vanilla.
And because they look so pretty, I added some edible flowers.
White Beans & Banana Smoothie Bowl
- 1 cup boiled white beans
- 1 cup rice milk, frozen if possible
- 1 frozen banana
- ice cubes, optional
- Blend everything together, and scoop in 1 or 2 serving bowls. Top with your preferred fruits, seeds and spices.