Riceberry Smoothie Bowl
- 2 cups (500 mL) cooked and warm U.S. long grain brown rice
- 2 cups (500 mL) frozen berries
- 2 cups (500 mL) almond milk
- 2 cups (500 mL) ice
- ½ small avocado
- 3 pitted Medjool dates, chopped
- Toppings: strawberries, cherries, raspberries, pomegranates, coconut flakes, sliced almonds
- Blend all ingredients together in a high speed blender until smooth and creamy.
Pour into bowls and garnish with toppings. Serve immediately.