Neapolitan Smoothie Bowl (Healthy & Vegan)

I’m a huge fan of healthy dessert-for-breakfast recipes. The total bliss of spooning up creamy chocolate and vanilla, when you’re actually eating cauliflower, is almost too good to be true. So let me introduce you to my new best friend, The Neapolitan Smoothie Bowl. This delicious veggie-packed smoothie bowl delivers all the nostalgia of the chocolate, vanilla, strawberry combo using whole plant foods.

You might be wondering if you can taste the cauliflower in this plant-based smoothie bowl. Nope! Once steamed until fork tender and frozen, cauliflower becomes mildly sweet and blends up surprisingly creamy. The fresher the cauliflower, the milder it will taste. Frozen cauliflower that is slightly thawed creates the creamiest texture, so just let it sit on the counter while you gather your ingredients.

The fun part is blending this versatile brassica with sweet bananas for the vanilla layer (the riper the bananas, the sweeter your bowl will be), spooning it into bowls, and then adding raw cacao powder for the chocolate layer. This way you only have to clean the blender once. Top that goodness with fresh strawberries and you have a healthy plant-based breakfast that will put an ice cream parlor-sized smile on your face!

There’re so many reasons to enjoy a Neapolitan Smoothie Bowl, here’s just three:

1. Creamy, sweet, and delicious

2. Quick and easy, takes only 10 minutes to make!

3. Veggie-packed and nutrient-dense

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Ingredients for Neapolitan Smoothie Bowl

Neapolitan Smoothie Bowl Ingredients — Ingredients:

o 2 large ripe **bananas**
o ¼ cup (2 oz.) of unsweetened **almond milk**
o 1 tablespoon of vanilla extract
o 1/8 teaspoon of fine sea salt
o 2 tablespoons of **peanut butter**
o 2 large medjool dates, pitted
o 2 cups of cauliflower florets, steamed and frozen
o 3 tablespoons of raw cacao powder
o ½ cup of fresh strawberries for topping

Makes 2 bowls. Click on the ingredients in bold to see what I use.

Method for making Neapolitan Smoothie Bowl

Healthy VeganNeapolitan Smoothie Bowl Ingredients — Steps 1-2:

1. Cauliflower that has been frozen and slightly thawed produces a creamier texture when blended, so let it sit on the counter while you gather your other ingredients.
2. Add the bananas, almond milk, and vanilla to a blender container, followed by the salt, peanut butter, dates, and cauliflower.

Healthy VeganNeapolitan Smoothie Bowl — Step 3:

3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Enjoy as a delicious, nutrient dense, veggie-packed breakfast or a healthy dessert!

More veggie-packed smoothie bowls to fall in love with:

The Best Superfood Smoothie Bowl

The Lemon Poppy Seed Muffin Smoothie Bowl

The Cinnamon Roll Smoothie Bowl

Printable Recipe Card:

Yield: 2 bowls

Author: Carol Clayton

Neapolitan Smoothie Bowl (Healthy & Vegan)

This delicious veggie-packed vegan smoothie bowl delivers all the nostalgia of the chocolate, vanilla, strawberry combo using whole plant foods.

Prep time: 10 MinTotal time: 10 Min

Ingredients

2 large ripe bananas
¼ cup (2 oz.) of unsweetened almond milk
1 tablespoon of vanilla extract
1/8 teaspoon of fine sea salt
2 tablespoons of peanut butter
2 large medjool dates, pitted
2 cups of cauliflower florets, steamed and frozen
3 tablespoons of raw cacao powder
½ cup of fresh strawberries for topping

Instructions

Cauliflower that has been frozen and slightly thawed produces a creamier texture when blended, so let it sit on the counter while you gather your other ingredients.
Add the bananas, almond milk, and vanilla to a blender container, followed by the salt, peanut butter, dates, and cauliflower.
Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Pour 2/3 of the vanilla mixture, which will be the consistency of pancake batter, into two bowls. Then add the cacao powder to the remaining 1/3 of the mixture and blend.
Scoop the chocolate mixture on top of the vanilla mixture and top with fresh strawberries.

Notes:

For step-by-step instructions with photos, see blog post.

Nutrition Facts

Calories

389.69

Fat (grams)

10.51

Sat. Fat (grams)

1.79

Carbs (grams)

68.58

Fiber (grams)

11.96

Net carbs

56.62

Sugar (grams)

39.18

Protein (grams)

10.25

Sodium (milligrams)

224.87

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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