Smoothie bowls are so easy to make and you can flavor them any way you want! Use non-dairy yogurt or coconut milk to make vegan smoothie bowls. Add any kind of fruit such as berries, peaches, pineapple, mango, cherries. Toss in some spinach or kale for added nutrition. Beef it up with protein powder or other nutrient dense additions such as bee pollen, nut or seed butter, avocado, greens powder, matcha tea, flaxseeds, etc. Top with nuts, seeds, granola, fresh or frozen fruit, coconut, banana, chopped chocolate.
Tip: When making your smoothie bowl, using frozen fruit will help keep it thick so that your toppings don’t sink.
2 cups Greek yogurt, or dairy-free yogurt of your choice
1 large or 2 small bananas, sliced, frozen
1 10 oz. bag frozen organic strawberries, partially thawed, or 2 cups fresh stawberries
1 tablespoon maple syrup, or to taste
1/4 cup shelled hemp seeds
1/4 cup goji berries
1/2 cup coconut ribbons, lightly toasted
2 teaspoons chia seeds
1 cup fresh blueberries
2 kiwis, peeled, sliced
- Add bananas and strawberries to the bowl of a food processor and pulse until fruit is finely chopped. Add the yogurt, maple syrup, and hemp seeds and process until smooth. Keep chilled while prepping topping ingredients. (You could also use a high speed blender.)
- Rehydrate the goji berries by soaking in hot water a few minutes. To toast the coconut, spread out on a baking sheet and toast for about 5 minutes at 350°F or until golden. Watch carefully so it doesn’t get too brown.
- Divide smoothie mixture into 2 bowls and arrange toppings decoratively. Serve immediately.