Thick enough to eat with a spoon, smoothie bowls can be enjoyed as a refreshing, healthy meal – or even a delicious dessert. In her book, 200 Best Smoothie Bowl Recipes, Alison Lewis offers up unique and beautifully photographed recipes, perfect for adding more fresh fruit and superfoods to your diet.
Complete Breakfast Smoothie Bowl
This breakfast smoothie has it all: protein, carbohydrates, fiber, antioxidants, vitamins and minerals.
Tip: Shredded coconut is full of flavour and makes a healthy snack. Use it to decorate cakes and pies, or add it to granola or trail mix.
Makes 2 Servings
1 1/2 cups plain or vanilla-flavored Greek yogurt
1 tsp ground flax seeds (flaxseed meal)
1/2 frozen banana, cut into pieces
1/2 cup sliced peaches
Ice cubes
Suggested Toppings
Blueberries
Raspberries
Golden raisins
Dried cranberries
Unsweetened shredded coconut
Chopped pecans
Ground flax seeds (flaxseed meal)
In blender, combine yogurt, flax seeds, banana and peaches. Secure lid and blend (from low to high if using a variable-speed blender) until smooth. Add ice, one cube at a time, blending until the desired consistency is achieved. Pour into bowls and top with any of the suggested toppings, as desired.
Green Coconut Bowl
Kale is high in vitamins K, A and C, iron, calcium and fibre. I made this recipe for some of my kids’ friends, and they loved it. Their moms couldn’t believe they were eating a green smoothie bowl with kale.
Tip: Use leftover coconut milk in soup recipes, Thai recipes, hot chocolate and breakfast cereal. If you prefer, you can use store-bought granola to top your smoothie bowl.
Makes 1 Serving
1/4 cup unsweetened coconut milk beverage
1/2 frozen banana, cut into pieces
1/3 cup frozen chopped mango
1 cup trimmed kale leaves
2 tbsp unsweetened shredded or flaked coconut
Ice cubes (optional)
Suggested Toppings
Sliced banana
Blueberries
Raspberries
Unsweetened shredded or flaked coconut
Chia seeds
In blender, combine coconut milk, banana, mango, kale and coconut. Secure lid and blend (from low to high if using a variable-speed blender) until smooth. If a thicker consistency is desired, add ice, one cube at a time, and blend until smooth. Pour into a bowl and top with any of the suggested toppings, as desired.
Pomegranate Tea Bowl
Pomegranate juice, tea and strawberries all contain antioxidants, so this smoothie bowl is healthy as well as delicious!
Tip: If you can’t find pomegranate-flavoured tea, you can substitute any berry-flavoured tea.
Makes 1 to 2 Servings
1/4 cup brewed pomegranate-flavoured tea, chilled
1/4 cup unsweetened pomegranate juice
1 tbsp liquid honey
1 1/2 cups frozen strawberries
Ice cubes (optional)
Suggested Toppings
Sliced strawberries
Pomegranate seeds
Goji berries
Muesli
Chia seeds
In blender, combine tea, pomegranate juice, honey and strawberries. Secure lid and blend (from low to high if using a variable-speed blender) until smooth. If a thicker consistency is desired, add ice, one cube at a time, and blend until smooth. Pour into a bowl or bowls and top with any of the suggested toppings, as desired.
Alison Lewis is a renowned recipe developer, food and travel journalist and photographer. She is also the author of 150 Best Grilled Cheese Sandwiches and 400 Best Sandwich Recipes. Alison resides in Birmingham, Alabama.
Recipes courtesy of 200 Best Smoothie Bowl Recipes by Alison Lewis (2016) www.robertrose.ca. Reprinted with publisher permission.
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