These delicious smoothie bowl recipes make the perfect cooling meals on hot summer days (and we’ve picked the very best for you to choose from).
The British summer may not be consistently filled with sunshine but when it is, it can be surprisingly intense (we’re looking at you, 32 degrees heatwave). With this warm weather comes a whole host of new cravings, meaning it’s out with warming porridge and hearty soups and in with light salads and BBQ food.
One of our favourite ways to start a summer’s day is with a smoothie bowl. The benefits of a smoothie bowl over your regular drink is that they’re thicker, making them slightly more filling (they are basically a breakfast equivalent of ice cream). Most importantly, they’re the perfect excuse to top with delicious additions: think fresh fruit, granola, tamoxifen effects on liver coconut, seeds and nut butters.
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They’re not only good for mornings though. Smoothie bowls can be made for a quick, nutritious, cooling snack and make for an amazing post-workout meal after sweaty sessions at whatever time of day.
Whether you’re in the mood for something chocolatey and indulgent or vitamin-packed and green, these are our favourite recipes.
The best yoghurt smoothie bowl
Using non-dairy yoghurt, this vegan recipe from Sweet Potato Soul is a high-protein way to start the day. But it’s not just the smoothie that we’re excited by. The tahini granola on top is the perfect icing on the cake (or granola on the smoothie bowl, if you like).
For the granola
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups old fashioned rolled oats
- 1/2 1 cup shelled pistachios or another nut or pepitas
- 1/2 cup dried rose petals
For the smoothie bowl
- 500ml vegan yoghurt
- 1/2 cup fresh or frozen blueberries raspberries, or strawberries (I did blueberries and raspberries separately to create the two tones)
- 1 banana (optional)
- 1/2 cup non-dairy milk
- 1/2 cup fresh or frozen berries to top bowl
For the granola
- Preheat oven to 180 degrees celsius and line a baking sheet with parchment paper (avoid aluminum foil or wax paper).
- In a large mixing bowl combine the tahini, maple syrup, vanilla, cinnamon, and sea salt. Stir well.
- Stir in the oats and pistachios.
- Spread evenly onto the baking sheet in a thin layer. It will be very sticky.
- Bake for 10 minutes.
- Remove from oven to flip and stir.
- Bake for another 5 minutes.
- Allow the granola to cool for about 20 minutes (good luck, but it is worth the wait).
- Once cool, toss the granola with the dried rose petals.
For the smoothie bowl
- Blend the yogurt, berries, banana, and non-dairy milk until smooth.
- Pour into a bowl and top with granola and more berries.
The best acai smoothie bowl
This recipe from Dinner At The Zoo makes a simple version of the Instagram favourite. But acai is good for more than just photos: packed with antioxidants and utterly delicious, the acai berry makes the perfect base for a nutritious smoothie.
- 1 cup of apple juice
- 1 large banana sliced
- 1 1/2 cups of frozen berries
- 1/2 cup vanilla greek yogurt
- 1 tablespoon honey
- 1 frozen packet of acai berry puree (100 grams), broken into pieces
- Assorted toppings such as sliced almonds, berries, shredded coconut, granola, chia seeds, sliced banana, mint sprigs, etc.
- Place the apple juice, banana, frozen berries, yogurt, honey and acai puree in the blender.
- Blend until thoroughly combined and smooth.
- Pour the smoothie into 2 deep bowls.
- Arrange the desired toppings over your smoothie bowls and serve.
The best green smoothie bowl
If you’re craving a ton of fruit and veggies, then try this green smoothie bowl from the BBC. It’s packed with avocado for a creamy texture, mango for sweetness and spinach for a vitamin hit. Top with the homemade seed mixture for an extra boost.
For the smoothie bowl
- 2 bananas , sliced
- 1 ripe avocado , stoned, peeled and chopped into chunks
- 1 small ripe mango , stoned, peeled and chopped into chunks
- 100g spinach (fresh or frozen)
- 250ml milk (unsweetened almond or coconut milk works well)
- 1 tbsp unsweetened almond or peanut butter
- 1 tbsp clear honey , agave or maple syrup (optional)
- 1 tbsp chia seeds
- 1 tbsp linseeds
- 4 tbsp pumpkin seeds
- 4 tbsp sunflower seeds
- 4 tbsp coconut flakes
- 4 tbsp flaked almonds
- ¼ tsp ground cinnamon
- 2 tbsp clear honey , agave or maple syrup
- 175g mixed fresh fruit , chopped
For the seed mix
- Slice the bananas and arrange over a small baking tray lined with parchment. Freeze for 2 hrs until solid. (You can now transfer the banana slices to a freezer bag and freeze for 3 months, or continue with the recipe.)
- For the seed mix, heat oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Tip the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle over the honey, agave or maple syrup. Toss until everything is well coated, then scatter over the baking tray in an even layer. Bake for 10-15 mins, stirring every 5 mins or so, until the seeds are lightly toasted. Leave to cool (this will keep in an airtight container for up to 1 month.)
- Put the avocado, mango, spinach, milk, nut butter, frozen banana slices and honey (if using) in a blender and whizz to a thick smoothie consistency – you may have to scrape down the sides with a spoon a few times. Divide between two bowls and arrange the fruit on top. Scatter 1-2 tbsp of the seed mix over each bowl and eat straight away.
The best protein smoothie bowl
This protein smoothie by Emily Solman contains just four ingredients but is jam packed with protein, fibre and energy. It’s perfect as a post-workout snack, a filling breakfast, or even a quick dessert.
- 200-300ml of milk
- 1 frozen banana
- 1/2 cup frozen blueberries
- 1 scoop of vanilla protein
- Toppings of your choice (fresh or dried fruit, seeds etc.)
- Blend the milk, banana, blueberries and protein together.
- Scoop into a bowl.
- Add your granola and toppings.
The best chocolate smoothie bowl
This smoothie bowl by Gina B Nutrition is packed with not just cocoa but also topped with nut butter for an extra delicious start to your day.
- 1 chopped frozen banana
- 1/2 a frozen courgette/zucchini, chopped
- 1 tbsp thick probiotic coconut yoghurt
- 1 tbsp ground flaxseed
- 2 tbsp cacao powder or cocoa powder
- 3/4 cup dairy-free milk to blend
- Toppings of your choice (try peanut butte, chia seeds, granola and cacao nibs)
- In a high speed blender add all the ingredients and blend until creamy. Add more milk until you get your desired creamy texture.
- Spoon into a bowl and top with your favourite toppings.
The best simple smoothie recipe
For when the fridge and freezer are looking bare but you’re in need of something sweet, this super simple recipe from Bakerita is perfect. Top with whatever you have in the cupboard or devour on it’s own.
- 1 banana, frozen
- 1½ cups frozen strawberries
- ½ cup coconut milk (or a milk of your choice)
- Toppings of your choice (try freeze dried strawberries and bananas and fresh fruit)
- Combine frozen banana, frozen strawberries, and coconut milk in a blender. Puree until completely smooth – the mixture should be thick. Add a touch more liquid if necessary to get it to blend completely smooth.
- Transfer to a bowl and add toppings as desired. Enjoy!
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