Exotic Smoothie Bowl (Print Version)
Tropical smoothie bowl topped with fruit, seeds, and granola. Vibrant, nourishing, and ready in ten minutes.
# Ingredients:
→ Smoothie Base
01 -
1 ripe banana, sliced and frozen
02 -
120 ml frozen mango chunks
03 -
120 ml frozen pineapple chunks
04 -
120 ml coconut milk or almond milk
05 -
60 ml Greek yogurt or dairy-free yogurt
06 -
1 tablespoon chia seeds
07 -
1 teaspoon honey or maple syrup, optional, to taste
→ Toppings
08 -
1/2 kiwi, peeled and sliced
09 -
60 ml fresh berries (such as blueberries, raspberries, or strawberries)
10 -
80 ml granola, gluten-free if needed
11 -
1 tablespoon unsweetened coconut flakes
12 -
1 tablespoon mixed seeds (pumpkin, sunflower, flaxseed)
13 -
1 tablespoon pomegranate seeds, optional
14 -
Fresh mint leaves for garnish, optional
# Steps:
01 -
Add frozen banana, mango, pineapple, coconut milk, Greek yogurt, chia seeds, and honey or maple syrup (if using) to a high-speed blender.
02 -
Blend until the mixture is thick and smooth. Scrape down the sides as necessary, adding a splash of coconut milk only if needed to create a very thick texture.
03 -
Divide the smoothie base evenly between two serving bowls, smoothing the surface with the back of a spoon.
04 -
Top each bowl with kiwi slices, fresh berries, granola, coconut flakes, mixed seeds, and pomegranate seeds as desired.
05 -
Garnish with fresh mint leaves if desired and serve immediately with a spoon.
# Notes:
01 -
For a vegan version, substitute dairy-free yogurt and maple syrup.
02 -
Swap coconut milk for any preferred plant-based milk.
03 -
Add other tropical fruit such as passionfruit or papaya for variation.
04 -
Incorporate a scoop of protein powder for added nutritional value.
05 -
Pairs well with light white tea or fresh-pressed juice.