The Cinco de Mango Smoothie Bowl

Name: The Cinco de Mango Smoothie Bowl (vegan mango smoothie bowl)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 medium yam, cooked, cooled, and peeled; 2 large ripe bananas; ¼ cup (2 oz.) of full-fat coconut milk; 2 teaspoons of lime juice; 1 teaspoon of lime zest; 1/8 teaspoon of cayenne pepper; 1/8 teaspoon of salt; 2 large medjool dates, pitted; 1 cup (140 grams) of frozen mango (about 1 mango)

April 30, 2021 by Carol Clayton in smoothie bowl

The Cinco de Mango Smoothie Bowl (vegan mango smoothie bowl)

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I decided to get a little festive for Cinco De Mayo this year and whip up a creamy, refreshing, mango smoothie bowl with a spicy kick. Introducing the Cinco de Mango Smoothie Bowl! This healthy vegan smoothie bowl tastes like pure sunshine and has just a touch of cayenne pepper to help jump-start your morning.

If bananas are the king of smoothie bowl fruits, mangos are definitely queen. They blend up ridiculously creamy, especially when frozen, and pair so well with other tropical flavors like coconut and lime. The unusual ingredient in this recipe (you know how I like to tuck secret ingredients in smoothie bowls) is yam. Cooked yams are naturally sweet and blend up thick and smooth. The orange jewel tone of the yam is so pretty blended with mango too.

Smoothie bowls are such a fun and easy way to eat a healthy breakfast and this vegan mango smoothie bowl is high on my list of favorites any day of the year!

Tips for making the perfect smoothie bowl:

o Use very ripe bananas for a naturally sweet bowl.

o Add liquids and soft foods first so that the blade has something to grab onto.

o Add frozen foods last so they can emulsify into the creamy mixture.

o Take your time blending. It might take a few minutes to achieve a creamy texture, depending on your blender.

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, Instagram. Please tag me @vegeta.full.

Ingredients for The Cinco de Mango Smoothie Bowl

Top with fresh strawberries, kiwi slices and coconut flakes.

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

The Cinco de Mango Smoothie Bowl Ingredients in a blender container — Steps 1-2:

1. Pop a medium-sized yam in the microwave for about 5 minutes. Let it cool and peel off the skin. Don’t worry if it isn’t completely cool. (You can also put it in the freezer while you gather your other ingredients or use a yam that has been pre-baked.)
2. Add the yam, bananas, and coconut milk to a blender container, followed by the lime juice and zest, cayenne pepper, salt, dates, and mango.

The Cinco de Mango Smoothie Bowl blended in a Vitamix — Steps 3-4:

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.

4. Pour the festive, creamy mixture, which will be the consistency of loose pudding into two or three bowls and top with fresh strawberries, kiwi slices and coconut flakes.

The Cinco de Mango Smoothie Bowl topped with strawberries, kiwi and coconut flakes.

Other fun fruity smoothie bowl recipes to try:

The Tropica Tofruiti Smoothie Bowl

The Key Lime Coconut Smoothie Bowl

The Acai Berry Blast Smoothie Bowl

Printable Recipe Card:

The Cinco de Mango Smoothie Bowl (vegan mango smoothie bowl)

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

This vegan mango smoothie bowl tastes like pure sunshine and has just a touch of cayenne pepper to help jump-start your morning. Mango blends up ridiculously creamy, especially when frozen, and pairs so well with the other tropical flavors like coconut and lime.

Ingredients

1 medium yam, cooked, cooled, and peeled
2 large ripe bananas
¼ cup (2 oz.) of full-fat coconut milk
2 teaspoons of lime juice
1 teaspoon of lime zest
1/8 teaspoon of cayenne pepper
1/8 teaspoon of salt
2 large medjool dates, pitted
1 cup (140 grams) of frozen mango (about 1 mango)

Instructions

Pop a medium-sized yam in the microwave for about 5 minutes. Let it cool and peel off the skin. Don’t worry if it isn’t completely cool. (You can also put it in the freezer while you gather your other ingredients or use a yam that has been pre-baked.)
Add the yam, bananas, and coconut milk to a blender container, followed by the lime juice and zest, cayenne pepper, salt, dates, and mango.
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 the festive, creamy mixture, which will be the consistency of loose pudding into two or three bowls and top with fresh strawberries, kiwi slices and coconut flakes.

Calories

249.09

Fat (grams)

4.63

Sat. Fat (grams)

3.73

Carbs (grams)

54.36

Fiber (grams)

6.18

Net carbs

48.18

Sugar (grams)

29.55

Protein (grams)

2.82

Sodium (milligrams)

92.42

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

Created using The Recipes Generator

The Beet Party Smoothie Bowl

April 23, 2021 by Carol Clayton in smoothie bowl

The Beet Party Smoothie Bowl (beet orange smoothie bowl)

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I really never get tired of eating green smoothie bowls, but sometimes you just want to eat something pink. Like deep, antioxidant-rich, jump start your day pink; the vibrant pink color that can only come from beets. That’s the time for The Beet Party Smoothie Bowl. Vegan, loaded with fiber, immune-boosting vitamin C, and plant-based protein, this beet orange smoothie bowl is a joy to wake up to.

You might be wondering if beets actually taste good in smoothie bowls. I promise, you really can’t taste the earthiness of the beets when paired with a “bossy” ingredient like orange. Cooking the beets also brings out their natural sweetness. When paired with sweet fruit and creamy beans, this beet orange smoothie bowl tastes like a healthy dessert for breakfast.

I love taking advantage of the long beet season by buying beets in bulk at the farmer’s market and tucking them away in the freezer for later use. Then when I need to get my pink on, I can whip up a tasty Beet Party Smoothie Bowl. Hello morning!

Why I enjoy this vegan beet orange smoothie bowl so much:

o Gorgeous pink color

o Great way to “sneak” in more veggies

o Protein-rich and filling from the beans

o Immune boosting and loaded with antioxidants

o Naturally sweet and creamy

The Beet Party Smoothie Bowl (vegan beet orange smoothie bowl)

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 The Beet Party Smoothie Bowl

The Beet Party Smoothie Bowl Ingredients — Ingredients:

o   1½ cups of **white beans** (one 15oz can) drained and well rinsed
o   2 large ripe **bananas**
o   1/3 cup (2.6 oz.) of full-fat **coconut milk** (the kind that comes in a can)
o   1/3 cup (2.6 oz.) of freshly squeezed **orange juice**
o   1 teaspoon of **orange zest** (organic if available)
o   1/8 teaspoon of fine sea salt
o   2 large medjool dates, pitted
o   1 cup of steamed and cooled beet slices
o   Orange slices, fresh berries, and your favorite granola for topping

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

Method for Making for The Beet Party Smoothie Bowl

The Beet Party Smoothie Bowl Ingredients in a blender — Steps 1-2:

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
2. Add the beans, bananas, and coconut milk to a blender container, followed by the orange juice and zest, salt, dates, and beets.

The Beet Party Smoothie Bowl blended in a Vitamix — 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.

The Beet Party Smoothie Bowl (orange beet smoothie bowl) — Step 4:

4. Scoop the vibrant pink mixture, which will be the consistency of thick pancake batter, into two or three bowls and top with orange slices, fresh berries and cacao nibs.

Enjoy as a vitamin rich breakfast or a sweetly satisfying and healthy snack!

Other veggie-packed smoothie bowl recipes to try:

The Red Velvet Cake Smoothie Bowl

The Carrot Cake Smoothie Bowl

The Peas Be Green Smoothie Bowl

Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

The Beet Party Smoothie Bowl (beet orange smoothie bowl)

Vegan, loaded with fiber, immune-boosting vitamin C, and plant-based protein, this beet orange smoothie bowl is a joy to wake up to. When paired with sweet fruit and creamy beans, it tastes like a healthy dessert for breakfast.

Prep time: 10 MinTotal time: 10 Min