This smoothie bowl is absolutely delicious and overflowing with wholesome goodness. I’ve experimented with different fruits over the last few months and this is my favourite combination. It’s thick and creamy, almost like ice cream, with a very refreshing flavour.
To make life easier, and quick in the mornings, I prepare my fruit in advance for the week. I peel and slice or break the bananas into small chunks, then wrap them in plastic wrap, usually 2 bananas at a time. I also peel and roughly chop pineapple, mango and kiwi fruit, before putting them in zip-lock bags. I freeze the pineapple in ½-cup portions, the mango in ½ and 1-cup portions and I freeze the kiwi fruit individually. I buy the berries already frozen and then just measure them out as needed. Using frozen fruits creates a delicious thick smoothie and provides natural sweetness. Dates are also great as a natural sweetener and using frozen bananas gives not only sweetness, but a creamy texture as well. I also like using avocados, because they give a lovely creaminess and richness to your smoothie.
Toppings can include granola, fresh fruit, nuts and seeds, desiccated or shredded coconut, or the larger coconut flakes, roughly chopped chocolate or cacao nibs and chia seeds.
Other topping ideas for this smoothie bowl.
Makes 2 bowls
310ml (1¼ cups) dairy free milk of choice
1 cup firmly packed spinach
2 small handfuls of kale leaves, large stems removed
1 large frozen sliced banana
1 frozen diced kiwi fruit
½ cup diced mango
½ cup frozen diced pineapple
1 tablespoon (15ml) maca powder (optional)
Toppings I used
Add all the smoothie ingredients to a powerful blender and blend until thick, creamy and smooth, scraping down the sides when necessary. It should only take a about a minute or so.
Pour your smoothie base evenly into 2 bowls and serve with toppings of you choice.