Roasted Berry and Coconut Smoothie Bowl with Toasted Pumpkin Seed Crunch

Ingredients

• 3 cups frozen banana slices
• 2 cups fresh strawberries
• 1 cup coconut yogurt
• 1 teaspoon avocado oil
• 3 tablespoons maple syrup
• 3 tablespoons chia seeds
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin seeds (pepitas)
• 1/4 cup sunflower seeds
• 1 tablespoon honey
• 1/4 teaspoon flaky sea salt
• 2 kiwi, peeled and sliced
• 1 cup fresh blueberries
• 1 tablespoon lime juice

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Hull and halve the strawberries, toss with 1 teaspoon maple syrup and the avocado oil, and roast on a lined sheet pan for 15 minutes until jammy and edges darken. Cool completely.

2. 2

   While the berries roast, make the chia gel: whisk the chia seeds with the coconut milk, 1 tablespoon maple syrup, and the vanilla extract in a small bowl. Rest 15 minutes, whisking once halfway, until thick and spoonable.

3. 3

   Make the seed crunch: reduce the oven to 350°F (175°C). Toss the pumpkin seeds and sunflower seeds with the honey, remaining maple syrup, and flaky sea salt. Spread on a lined sheet pan and bake 10-12 minutes, stirring once, until glossy and lightly golden. Cool on the pan without stirring so it sets into clusters, then break into pieces.

4. 4

   Blend the frozen banana, roasted strawberries (reserving a few for garnish), 3/4 cup of the coconut yogurt, and the lime juice until completely smooth and thick, scraping down the sides. Add a splash of coconut milk only if absolutely needed; the base should hold a spoon upright.

5. 5

   Divide the chia gel among four chilled bowls and spread into an even layer.

6. 6

   Pour the smoothie base over the chia layer in each bowl.

7. 7

   Arrange the kiwi slices, fresh blueberries, reserved roasted strawberries, and remaining coconut yogurt in neat sections on top.

8. 8

   Scatter the seed crunch clusters generously over each bowl and serve immediately while the base is frosty and thick.