Chocolate Lover’s Smoothie Bowl by Australian Foodie Taline Gabriel


Download Taline Gabriel’s Crazy Popular Recipes on the Hippie Lane App here.

INSTAGRAM: @talinegabriel

Q: What can’t you live without in the kitchen?
A: Quinoa, nuts, chia seeds, fresh fruit, and veggies.
Q: Your favorite ingredients?
A: Cacao, chia seeds, garlic, basil, and avocado.
Q: Any food secret you swear by?
A: Pour a layer of extra virgin olive oil over your homemade pesto to maintain its vibrant green color.

Baked Sweet Potato with Spinach, Chickpeas, and Lemon Tahini Drizzle


Sweet Potatotalene-5
2 medium sweet potatoes, halved lengthwise
1 tbsp coconut oil
1 tsp thyme leaves
¼ tsp sea salt

Sauteed Spinach and Chickpeas
2 bunches English spinach, chopped
(1 inch thickness)
1-2 tbsp grapeseed or olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 tbsp lemon juice
½ cup (80 g) cooked chickpeas
½ tsp sea salt (or to taste)
¼ tsp pepper

Lemon Tahini Drizzle
½ cup (110 g) tahini
½ cup (120 ml) water
1 garlic clove, crushed
1 lemon, juice extracted
¼ tsp sea salt (or to taste)
¼ tsp paprika (optional)


Sweet Potato
Preheat oven to 170°C/340°F.
Combine 1 tbsp coconut oil with thyme leaves and salt, and massage over sweet potato halves. Place on a oven tray lined with baking paper and pop in the oven for
25-30 minutes or until cooked through.

Sauteed Spinach and Chickpeas
Rinse spinach thoroughly.

Bring a large saucepan of water to boil and add chopped spinach, allowing to boil for 2-3 minutes or until leaves are just tender.

Drain spinach, and with a firm squeeze, remove the water from spinach. You can use your hands or a tea towel to drain the water.

Heat oil in fry pan over medium heat. Add onion and sauté for 2-3 minutes or until translucent and fragrant. Add garlic, stirring. Fold through chopped spinach. Add chickpeas and stir till warmed. Season with salt, pepper, and lemon juice and remove from heat.

Lemon Tahini Drizzle
Place tahini and water in a bowl and mix vigorously with a fork. Add garlic, lemon juice, salt, and paprika and mix well.

When sweet potato is ready, remove from oven and arrange on a serving board. Scoop sautéed spinach mix over sweet potato. Drizzle with lemon tahini dressing. Serve immediately with a side of lemon.

Chocolate Lovers Smoothie Bowl

2 frozen bananas, chopped
1 tbsp almond butter
1-2 tbsp cacao powder
½ tsp maca powder
1 tsp mesquite powder (optional)
1 cup (240 ml) coconut milk
1 cup (240 ml) rice milk
3 strawberries, sliced
1 tbsp buckinis or activated buckwheat
1 tbsp coconut, shredded
Handful macadamia nuts
1-2 tbsp Cacao Clusters*

Place frozen bananas, 1 tbsp almond butter, cacao powder, maca powder, mesquite, coconut milk, and rice milk in your blender and blend till smooth.

Pour into your serving bowls and top with strawberries, activated buckwheat, coconut, macadamias, and cacao clusters.


*The recipe for Cacao Clusters can be found on the Hippie Lane app.