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Blueberry Lemon Raspberry Rhubarb Chia Bowl

Blueberry Lemon Raspberry Rhubarb Chia Bowl

This bowl is big on flavor and short on calories. Two flavors of yogurt, plus tart rhubarb, and sweet raspberries satisfy all the senses

Course Appetizer, Breakfast, Snack
Cuisine anti inflammatory, appetizer, entree, low fat, Mediterranean, Oil Free, vegetarian
Keyword 30 Minute Meal, Anti Cancer, Anti Inflammatory, Appetizer, Blueberries, Breakfast, Detox, Lemon, Mediterranean, Oil Free, Raspberry, Rhubarb, Smoothie, Snack
Prep Time 30 minutes
Total Time 30 minutes
Servings 2
Calories 325 kcal

Ingredients

  • 1 cup fresh blueberries
  • 3 cups plain yogurt divided
  • 2 tbsp chia seed
  • Zest and juice of 1 lemon
  • 1/4 cup fresh raspberries
  • 1/4 cup roasted rhubarb*
  • 2 tbsp maple syrup divided

Instructions

  1. Puree blueberries, 1 cup yogurt, and 1 tbsp chia in a blender until smooth, and pour in a spouted cup
  2. Puree lemon juice, zest, remaining 2 cups yogurt, 1 tbsp maple syrup and chia in a blender
  3. Hold one yogurt mixture in each hand and pour simultaneously into a shallow bowl, pouring from opposite ends so the two meet in the middle, forming a line down the center
  4. Garnish with rhubarb and raspberries

Recipe Notes

Roasted Rhubarb

Roasted Rhubarb

*This will make extra to top salads or add to smoothies:
4 stalks of rhubarb, trimmed of leaves, and diced
2 tbsp good maple syrup
Pinch sea salt

Preheat oven to 350 degrees
Toss rhubarb, maple syrup, and sea salt, then spread in single layer on a parchment lined baking pan
Bake until rhubarb softens, but still has some texture, about 30 minutes