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Introduction
The concept of smoothie bowls originated in Brazil as 'açaí na tigela' (açaí in the bowl) and has since taken the health food world by storm. This Berry Blast version is a modern twist on the classic, incorporating a variety of berries known for their high antioxidant content. Smoothie bowls gained popularity in the 2010s as a more substantial and visually appealing alternative to drinkable smoothies. They offer a perfect canvas for creativity, allowing you to experiment with toppings and create a meal that's as beautiful as it is nutritious. This recipe is particularly versatile, making it ideal for a summer breakfast, a post-workout refuel, or even a wholesome dessert option.
Ingredients
• 2 cups mixed frozen berries (strawberries, blueberries, raspberries)
• 1 ripe banana, peeled and frozen
• 1/2 cup plain Greek yogurt (2% or full-fat recommended)
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 tablespoon honey (optional, for added sweetness)
• 1/4 cup granola (store-bought or homemade)
• 1 tablespoon chia seeds
• 1/4 cup fresh berries (strawberries, blueberries, or raspberries) for topping
• 1 tablespoon sliced almonds
• 1 teaspoon coconut flakes (unsweetened)
Step 1:
Add frozen berries, frozen banana, Greek yogurt, almond milk, and honey (if using) to a high-powered blender.
Step 2:
Blend on high speed for 1-2 minutes, stopping to scrape down the sides if necessary, until smooth and creamy. The consistency should be thicker than a regular smoothie.
Step 3:
Pour the smoothie mixture into a serving bowl, using a rubber spatula to get all the contents out of the blender.
Step 4:
Top the smoothie bowl with granola, chia seeds, fresh berries, sliced almonds, and coconut flakes.
Step 5:
Serve immediately while cold and enjoy with a spoon.
Q: Can I make this smoothie bowl ahead of time?
A: It's best enjoyed immediately after preparation. If needed, you can blend the base and store it separately from the toppings for up to 24 hours.
Q: How can I make this recipe vegan?
A: Substitute Greek yogurt with coconut yogurt or silken tofu, and use maple syrup instead of honey.
Q: Can I use fresh berries instead of frozen?
A: Fresh berries can be used, but the smoothie will be thinner. To compensate, use less liquid or add ice cubes to achieve the desired thickness.
• For a vegan option, substitute Greek yogurt with coconut yogurt and use maple syrup instead of honey.
• Frozen banana can be substituted with 1/2 cup of additional frozen berries and 1/4 avocado for creaminess.
• Choose organic berries when possible to avoid pesticides.
• For a protein boost, add 1 scoop of your favorite vanilla or unflavored protein powder.
• This recipe contains nuts (almonds) and may contain gluten depending on the granola used. Check labels for allergen information.
• For a thicker smoothie bowl, use less liquid or add more frozen fruit.
Serve immediately in a chilled bowl. Eat with a spoon, mixing toppings into the smoothie base as desired.
Best consumed immediately. If necessary, store in an airtight container in the refrigerator for up to 24 hours. Toppings may become soggy if stored.
Prepare all toppings before blending the smoothie to ensure quick assembly and prevent melting.
- For a thicker consistency, use less liquid or add more frozen fruit.
- If the mixture is too thick to blend, add almond milk 1 tablespoon at a time until it blends smoothly.
- Freeze the serving bowl for 10 minutes before use to keep the smoothie cold longer.
For a tropical twist, replace half the berries with frozen mango or pineapple. For a green smoothie bowl, add a handful of spinach or kale to the blender.
Pair with a hot cup of green tea or a small glass of freshly squeezed orange juice for a complete breakfast.
Best in summer when fresh berries are in season, but can be enjoyed year-round using frozen fruit.
Contains dairy (Greek yogurt) and nuts (almonds). May contain gluten depending on the granola used. Check labels for allergen information. Vegan and dairy-free options available with substitutions.
