Smoothie bowls are everything I want in a warm-weather breakfast — cool, refreshing, filling (if made right), and are the perfect bed for crunchy toppings that keep things interesting (ahem, buckwheat cardamom granola).
A note on filling smoothies: For me, a smoothie that’s going to keep me filled up and energized until lunchtime is one that has fat and protein in it, in addition to lots of fiber from fruits and vegetables. For me this comes in the form of coconut milk for fat and almond butter (or any nut or seed butter) for protein. I typically mix a can of coconut milk with some water to thin out the consistency (I’ve found it can be too thick for smoothie purposes straight outta the can).
I also love smoothies and smoothie bowls because I can easily add different adaptogens or other powders I’m playing around with. Adaptogens are different herbs and roots known for their healing properties that adapt to your body’s specific needs. Their main goal is to help our bodies rebalance and get back to homeostasis. A lot of them help to neutralize stress in the body and balance hormones. I’ve been using maca for a while now and definitely notice the natural energy it gives me (plus, I love the malty, butterscotchy flavor). I just started playing with ashwagandha, so I’ll report back soon.
Because adaptogens can be on the pricier side, I list them as optional add-ins — your smoothie with be just as good without them.
Here’s one of my favorite smoothie bowl recipes — it’s creamy, naturally sweet, and filling — of course.
Cherry Almond Green Smoothie Bowl
- ½ cup coconut milk (or milk of your choice)
- 1 cup frozen spinach (or more if you can handle it)
- ½ cup frozen zucchini
- ½ cup frozen cherries
- 1 frozen banana
- 1-2 tablespoons almond butter
- 1 teaspoon maca powder
- ½ teaspoon ashwagandha powder
- ½ teaspoon spirulina powder (this one can help you get that super green look)
- ¼ teaspoon vanilla extract
- Toasted coconut
- Hemp seeds
1. Place all ingredients in your blender. Sometimes I’ll put a smaller spoonful of almond butter in the blender and swirl the rest on top. Do you.
2. Puree until smooth. This can take longer for smoothie bowls because you’re looking for that thick texture that makes it spoonable. I usually scrape down the sides with a rubber spatula once or twice and sometimes add a little water to move things along and make sure everything is well incorporated.
3. Transfer to a bowl and top with your granola, seeds, etc.