Smoothie Bowl Recipe
As healthy as they are Instagram-worthy, these Smoothie Bowls are fast to make and a delight to eat. They also happen to be vegan, gluten free and absolutely brimming with nutrients, making them a perfect breakfast or snack for just about any diet.
- 8-10 tablespoons Unsweetened Almond Milk
- ½ cup Frozen Mango
- ½ cup Frozen Banana
- ½ cup Frozen Pineapple
- 2 ½ cups Frozen Mixed Berries
- 1 tablespoon Maple Syrup or Honey optional
- 1 ½ tablespoon Chia Seeds
- 3 tablespoons Muesli or Granola optional
- Fruits and Berries as needed optional
In a blender jar, place milk, frozen fruits, frozen berries and maple syrup.
Blend until smooth, smoothie should be thick like soft serve icecream. Add 1-2 tablespoons of almond milk only and only if needed.
Scoop out in serving bowls and top with fruits, berries, granola, chia seeds or desired toppings as you like.
Serve immediately, it tastes best when fresh.
- Unlike a drinkable smoothie, you want the fruit mixture to be quite thick so that the toppings won't sink. If the blender is catching because the mixture is too thick, add liquid just a tablespoon at a time until you achieve the proper consistency.
While I absolutely adore the mix of sweet and tart that these particular fruits provide, smoothies are blank canvases on which you can paint your favorite flavors. Here are some other smoothie ingredient ideas to consider:
- Fruits: kiwi, papaya, cherries, apples, watermelon, avocado
- Vegetables: spinach, sweet potato, beet, carrot, pumpkin
- Flavorings: vanilla or almond extract, citrus zest, nut butter, cocoa powder
- Liquids: any dairy or non-dairy milk, fruit juice, coconut water
- Nutrient boosters: protein powder, maca, spirulina, ashwaganda, turmeric
Just as smoothies themselves are highly adaptable to your own flavor preferences, so are the toppings you add. Here are some ideas to get you started:
- Nuts & Nut Butters - drizzle on some of your favorite nut butter (anything from peanut butter to tahini works!) or sprinkle with chopped nuts for more texture. I like cashews, almonds, walnuts, pecan, coconut flakes, or shredded coconut. Bonus points if you toast the nuts first.
- Seeds - another excellent source of protein and fiber, but without the same allergens as nuts. Feel free to experiment with pumpkin seeds, sunflower seeds, chia seeds, basil seeds, or hemp hearts.
- Cereal - add some crunch with granola or Grape Nuts, or opt to keep your fiber softer by reaching for gluten free muesli, brans or oats.
- Extra Fruit - give yourself some textural contrast by adding sliced fruits, whole berries, or dried or freeze dried fruits to the mix.
- Syrups - consider swirling the top of your bowl with sweet-tart pomegranate molasses, sweet date syrup or a drizzle of maple, honey or agave.
Calories: 221kcal | Carbohydrates: 48g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 90mg | Potassium: 347mg | Fiber: 8g | Sugar: 29g | Vitamin A: 473IU | Vitamin C: 29mg | Calcium: 111mg | Iron: 2mg