Smoothie bowls have become one of my favorite go-to breakfasts. They're filling, flavorful, and fun to create, and they're the perfect morning meal for the warmer temps of spring. I've become so enamored with the trendy breakfast, in fact, that I created a smoothie bowl series for Cooking Light. Here are some of my tips from that post:
1. Building the Base: You’re going to need an ingredient that will make your smoothie creamy. Frozen bananas are my go-to, but avocado, nut butters, and Greek yogurt are great as well. In terms of frozen fruit, you can either buy pre-frozen bags (just make sure there’s no added sugar), or you can buy fresh fruit and freeze it yourself. If you go with the latter, be sure to prep and chop the fruit before freezing.
2. Let’s Talk Liquid: Smoothie bowls are supposed to be thicker than your average smoothie (in fact, I prefer to blend mine in the food processor). The liquid component is primarily there to aid in the blending process, so if you’re hoping to transform your favorite smoothie into a bowl, I would suggest decreasing the amount of liquid. Remember, you’re eating these with a spoon, and you don’t want your toppings to sink to the bottom.
3. Toying with Toppings: Speaking of toppings, feel free to experiment. There are no rules! These recipes are here to get you started, but tweak and adapt them however you like. That being said, don’t go overboard—calories and fat can add up quickly.
I'm sharing three of my favorite recipe here (all of which serve 1). Let us know if you whip one up!
First up is this tropical mango bowl, which will transport you straight to a sunshine-y beach.
Tropical Mango Smoothie Bowl
Ingredients:
For the smoothie:
1/2 cup frozen mango
1/2 cup frozen pineapple
1/2 frozen banana
1/3 cup coconut water
Toppings:
1/4 cup chopped fresh pineapple
2 tbsp. pomegranate seeds
1 tbsp. unsweetened coconut flakes
Combine smoothie ingredients in a blender, and blend until smooth. Depending on the power of your blender, you may need to add a bit more coconut water to aid the blending process. Pour into a bowl, and sprinkle on the toppings.
Next up is this nostalgic breakfast blend, which tastes just like a PB&J. The addition of raspberries gives the bowl a tart punch, which is balanced out nicely by a swirl of Greek yogurt. A sprinkling of granola adds a toasty crunch, and if you’re a real sucker for peanut butter, you can drizzle some on top.
PB&J Smoothie Bowl
Ingredients:
For the smoothie:
1/2 cup frozen raspberries
1/2 cup frozen strawberries
1 frozen banana
1 tbsp creamy peanut butter (or sub nut butter of your choice)
1/4 cup plain unsweetened almond milk
Toppings:
2 tbsp plain nonfat Greek yogurt
2 fresh strawberries, sliced
1 tbsp granola
Combine smoothie ingredients in a blender, and blend until smooth. Pour into a bowl, and swirl in the Greek yogurt. Top with sliced strawberries and granola.
Lastly, I have my version of a green smoothie, which is delightfully unique thanks to the addition of green grapes. Not only do they add a gorgeous pop of color, but they also bring a juicy freshness to a spinach-based smoothie. In fact, the juice from the grapes will act as your liquid, helping blend everything together into a healthy one-bowl breakfast.
I topped this smoothie with yogurt chips and chia seeds, but fresh pineapple or coconut flakes would be delicious as well. Enjoy!
Green Grape Smoothie Bowl
Ingredients:
For the Smoothie:
1/2 cup green grapes
1/2 cup fresh baby spinach
1/2 cup frozen pineapple
1/2 frozen banana
splash of plain unsweetened almond milk, if needed
Toppings:
1/2 banana, sliced
1 tsp chia seeds
1 tbsp yogurt chips
Combine the first four smoothie ingredients in a blender, and blend until smooth. If the mixture is too thick, add a splash of almond milk until well combined. Pour into a bowl, and top with sliced banana, chia seeds, and yogurt chips.