Healthy Rocky Road Smoothie Bowl

Healthy Rocky Road Smoothie Bowl (Vegan)

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Simple yet decadent, this delicious vegan chocolate smoothie bowl is made secretly healthy with cauliflower and black beans. If you love rocky road, you’ll definitely want to try this one!

Healthy Rocky Road Smoothie Bowl

What do you think of when you hear the name “Rocky Road”? Does rich, melty chocolate, and all the yummy mix-ins come to mind? It sure does for me! It also gets me excited to jump in the kitchen and combine whole plant foods that create the same flavor as this ice-cream parlor treat.

The most important part of any vegan chocolate smoothie bowl is the chocolate, obvs! That’s where black beans come in handy. They blend up super smooth and are totally undetectable when combined with cacao powder, sweet bananas, and dates. It’s like a healthy chocolate secret weapon. Another neat way to sneak veggies into smoothie bowls is cauliflower. Once steamed until fork tender and frozen, cauliflower becomes very mild and creamy when blended. You really can’t taste it!

Toppings! This is the fun part. Rocky Road was the first ice cream to add multiple mix-ins, making it new and decadent, which gave folks something to smile about during the great depression when it was first introduced. You can add the classic nuts and dried fruit or go to town with all your personal favorites.

Protein-packed and fiber-rich, this simple yet decadent chocolate smoothie bowl is a great way to enjoy dessert-for-breakfast with all the health benefits of whole foods.

 3 reasons to fall in love with healthy rocky road smoothie bowl:

1.  Undetectable healthy, tastes just like chocolate

2.  Full of plant-based protein and fiber

3.  Quick and easy to make in a blender

 If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions with photos!

Healthy Rocky Road Smoothie Bowl

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Ingredients for healthy rocky road smoothie bowl

Ingredients:

o   1½ cups (15 oz. can / 425 grams) of black beans, drained and well rinsed

o   2 large ripe bananas

o   ¼ cup (2 oz.) of unsweetened almond milk

o   1½ teaspoons of almond extract

o   ¼ cup of raw cacao powder

o   1/8 teaspoon of fine sea salt

o   3 large medjool dates, pitted

o   1 cup of steamed and frozen cauliflower florets

Top with sliced almonds, coconut flakes, and dried cherries.

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

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Method for making healthy rocky road smoothie bowl

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. For extra creaminess, thaw your cauliflower slightly before blending. Just let it sit on the counter while you gather your other ingredients.  

2.  Add the black beans, bananas, and almond milk to a blender container followed by the almond extract, cacao powder, salt, dates, and cauliflower.

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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.

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Step 4:

4.  Scoop the creamy chocolatey mixture which will be the consistency of loose pudding into two or three bowls. Top with sliced almonds, coconut flakes, and cherries. Just for fun, plop a fresh cherry on top for that old-fashioned ice cream parlor look!

Enjoy as a protein and veggie packed breakfast or a healthy chocolate dessert!

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Healthy Rocky Road Smoothie Bowl

Other ice-cream inspired smoothie bowls to fall in love with:

Neapolitan Smoothie Bowl 

Mint Chip Smoothie Bowl

Cookie Dough Smoothie Bowl

Healthy Rocky Road Smoothie Bowl

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Printable Recipe Card:

Yield: 3 Bowls

Author: Carol Clayton

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Healthy Rocky Road Smoothie Bowl (Vegan)

Simple yet decadent, this delicious vegan chocolate smoothie bowl is made secretly healthy with cauliflower and black beans. If you love rocky road, you’ll definitely want to try this one!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1½ cups (15 oz. can / 425 grams) of black beans, drained and well rinsed
• 2 large ripe bananas
• ¼ cup (2 oz.) of unsweetened almond milk
• 1½ teaspoons of almond extract
• ¼ cup of raw cacao powder
• 1/8 teaspoon of fine sea salt
• 3 large medjool dates, pitted
• 1 cup of steamed and frozen cauliflower florets

Instructions

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. For extra creaminess, thaw your cauliflower slightly before blending. Just let it sit on the counter while you gather your other ingredients.
2. Add the black beans, bananas, and almond milk to a blender container followed by the almond extract, cacao powder, salt, dates, and cauliflower.
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. Scoop the creamy chocolatey mixture which will be the consistency of loose pudding into two or three bowls. Top with sliced almonds, coconut flakes, and cherries. Just for fun, plop a fresh cherry on top for that old-fashioned ice cream parlor look!

Notes:

Top with sliced almonds, coconut flakes, and dried cherries.

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

Nutrition Facts

Calories

317.13

Fat (grams)

2.13

Sat. Fat (grams)

0.27

Carbs (grams)

66.75

Fiber (grams)

14.32

Net carbs

52.44

Sugar (grams)

28.47

Protein (grams)

11.76

Sodium (milligrams)

93.20

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

Red White and Blueberry Smoothie Bowl

Red White and Blueberry Smoothie Bowl (Vegan)

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Just in time for the 4th , this red, white and blueberry smoothie bowl is the perfect breakfast fuel to kick start your holiday.  It’s protein-rich, plant-based and loaded with fruity flavor!

Red White and Blueberry Smoothie Bowl (Vegan)

I always look forward to a festive breakfast on the 4th but am usually more focused on the BBQ happening later on to fuss over a morning meal. That’s when smoothie bowls come in handy. In about 10 minutes, you can whip up a delicious healthy breakfast that will keep you going strong all morning long.

If you’ve never blended beans before you’re in for a real treat. Protein-packed, fiber-rich beans are essentially undetectable when paired with other flavors. They make a filling and creamy base for the fruity ingredients. Creating the white and red layers is super simple too. Just blend all the ingredients except the strawberries. Pour ¾ of the white mixture into bowls or jars, then add the strawberries to the remaining mixture and blend. Pour the red strawberry mixture over the white layer and top with blueberries. Voila!

This nutrient-dense plant-based smoothie bowl recipe is fun for the 4th but I enjoy making it all year round!  Here’s why:

1.  Quick and delicious

2.  Super filling and protein-rich

3.  Fun to eat and, as always, plant-based

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full.  And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Keep scrolling for step-by-step instructions with photos!

Red White and Blueberry Smoothie Bowl (Vegan)

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Ingredients for the Red White and Blueberry Smoothie Bowl

Ingredients:

o   1½ cups (15 oz can / 425 grams) of white beans, drained and thoroughly rinsed (cannellini work well)

o   2 large very ripe bananas

o  ½ cup (4 oz. / 118 ml) of full-fat coconut milk

o   1 tablespoon of freshly squeezed lemon juice

o   2 teaspoons organic lemon zest

o   1/8 teaspoon of fine sea salt

o   2 large medjool dates, pitted

o   2 cups of frozen strawberries

Fresh blueberries and granola for topping

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

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Method for making the Red White and Blueberry Smoothie Bowl

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, just measure out 1½ cups.

2. Add the beans, bananas, and coconut milk to a blender container, followed by the lemon juice, zest, salt, and dates. Feel free to use standard or “lite” coconut milk for a lighter bowl.

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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.

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Step 4:

4.  Pour ¾ of the white mixture which will be the consistency of loose pudding into two or three bowls. Then add the frozen strawberries to the remaining ¼ white mixture and blend until smooth. Layer the red mixture on top of the white mixture top with blueberries, and granola.

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Enjoy as a protein rich, fruity breakfast or as a healthy, filling dessert!

Red White and Blueberry Smoothie Bowl (Vegan)

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Dive right into more delicious smoothie bowl recipes!

The Cherry Blossom Smoothie Bowl

Strawberry Rhubarb Pie Smoothie Bowl

The Beet Party Smoothie Bowl

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Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

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Red White and Blueberry Smoothie Bowl

Just in time for the 4th , this delicious red, white and blueberry smoothie bowl is the perfect breakfast fuel to kick start your holiday. It’s protein-rich, plant-based and loaded with fruity flavor!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1½ cups (15 oz can / 425 grams) of white beans, drained and thoroughly rinsed (cannellini work well)
• 2 large very ripe bananas
• ½ cup (4 oz. / 118 ml) of full-fat coconut milk
• 1 tablespoon of freshly squeezed lemon juice
• 2 teaspoons organic lemon zest
• 1/8 teaspoon of fine sea salt
• 2 large medjool dates, pitted
• 2 cups of frozen strawberries
• Fresh blueberries for topping

Instructions

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, just measure out 1½ cups.
2. Add the beans, bananas, and coconut milk to a blender container, followed by the lemon juice, zest, salt, and dates. Feel free to use standard or “lite” coconut milk for a lighter bowl.
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 ¾ of the white mixture which will be the consistency of loose pudding into two or three bowls. Then add the frozen strawberries to the remaining ¼ white mixture and blend until smooth. Layer the red mixture on top of the white mixture top with blueberries, and granola.

Notes:

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

Nutrition Facts

Calories

369.50

Fat (grams)

8.92

Sat. Fat (grams)

7.40

Carbs (grams)

68.06

Fiber (grams)

11.85

Net carbs

56.21

Sugar (grams)

27.83

Protein (grams)

11.33

Sodium (milligrams)

99.76

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

Neapolitan Smoothie Bowl

Neapolitan Smoothie Bowl (Healthy & Vegan)

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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.

Neapolitan Smoothie Bowl (Healthy & Vegan)

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Ingredients for Neapolitan Smoothie Bowl

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.

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Method for making Neapolitan Smoothie Bowl

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.

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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.

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Step 4-5:

4. 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.

5.  Scoop the chocolate mixture on top of the vanilla mixture and top with fresh strawberries. 

Neapolitan Smoothie Bowl (Healthy & Vegan)

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

Neapolitan Smoothie Bowl (Healthy & Vegan)

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

Print

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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

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.
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 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.
5. 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

Created using The Recipes Generator

Neapolitan Smoothie Bowl (Healthy & Vegan)

The Best Superfood Smoothie Bowl

The Best Superfood Smoothie Bowl (No-Banana)

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The Best Superfood Smoothie Bowl (No-Banana)

Sweet, creamy, and overflowing with nutrients, you’d never know that there’s no banana in this superfood smoothie bowl recipe. While I do love a good banana, it’s useful to be able to achieve the same creamy texture and natural sweetness, by blending other fruits and vegetables.

Our superfood smoothie bowl lineup starts with creamy avocado, sweet pear, a healthy dose of chia seeds, and cacao powder, followed by cauliflower and blueberries. Oh, and a handful of spinach because you gotta have your greens too.  It’s pretty much like having a superfood tree growing right in your blender with each bite tasting sweet and chocolately.

So, let’s talk about superfoods. We hear the word “superfood” so much these days it makes us wonder “what really is a superfood anyway?” Superfoods are simply the superheroes of the plant world. They are nutritional powerhouses that are extremely high in nutrient density when consumed in their original form, and there are loads of them.

The Best Superfood Smoothie Bowl gathers all my favorite superheroes in one place to create a ridiculously healthy and delicious plant-based breakfast or energizing snack.

5 reasons to love this healthy vegan smoothie bowl

1.      Cram-packed with superfoods

2.     Sweet, creamy, and delicious

3.     Quick and easy to make in a blender

4.     Easy to digest

5.     No banana (if you’re not on the banana train)

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.

The Best Superfood Smoothie Bowl (No-Banana)

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Ingredients for making The Best Superfood Smoothie Bowl

Ingredients:

o   1 large avocado

o   1 ripe pear, cored and quartered

o   1/3 cup (2.7 oz) of almond milk, unsweetened

o   2 teaspoons of vanilla

o   2 tablespoons of raw, organic cacao powder

o   1/8 teaspoon of salt

o   1 tablespoon of chia seeds

o   4 large medjool dates, pitted

o   1 cup of spinach (about 1 handful)

o   1 cup (164 grams) of frozen blueberries

o   1 cup (64 grams) of cauliflower florets, steamed and frozen (see note)

Top with fresh berries, cacao nibs, and granola. Makes 2-3 bowls. (click on the ingredients in bold to see what I use)

Note:  Be sure to steam your cauliflower, until fork-tender, first before freezing.  Raw cauliflower has a slightly bitter taste and won’t blend into a creamy texture.

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The Best Superfood Smoothie Bowl (No-Banana)

Method for making The Best Superfood Smoothie Bowl

Step 1:

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.

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Step 2:

2.  Add the avocado, pear, almond milk, and vanilla to a blender container, followed by the cacao powder, salt, chia seeds and dates. Then add the spinach, blueberries and cauliflower.

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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.

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Step 4:

4.  Scoop out the creamy speckled mixture which will be the consistency of loose pudding into two or three bowls and top with fresh berries, cacao nibs and your favorite granola.

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 Enjoy as a delicious, nutrient-dense breakfast or a quick, energizing snack!

The Best Superfood Smoothie Bowl (No-Banana)

Other superfood recipes to enjoy:

Seed the Day Bar

Kale Pasta

Sesame Ginger Tray Bake

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Printable Recipe Card:

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The Best Superfood Smoothie Bowl (No-Banana)

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Sweet, creamy, and overflowing with nutrients, you’d never know that there’s no banana in this superfood smoothie bowl recipe. While I do love a good banana, it’s useful to be able to achieve the same creamy texture and natural sweetness, by blending other fruits and vegetables.

Ingredients

• 1 large avocado
• 1 ripe pear, cored and quartered
• 1/3 cup (2.7 oz) of almond milk, unsweetened
• 2 teaspoons of vanilla
• 2 tablespoons of raw, organic cacao powder
• 1/8 teaspoon of salt
• 1 tablespoon of chia seeds
• 4 large medjool dates, pitted
• 1 cup of spinach (about 1 handful)
• 1 cup (164 grams) of frozen blueberries
• 1 cup (64 grams) of cauliflower florets, steamed and frozen (see note)

Instructions

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 avocado, pear, almond milk, and vanilla to a blender container, followed by the cacao powder, salt, chia seeds, and dates. Then add the spinach, blueberries, and cauliflower.
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. Scoop out the creamy speckled mixture which will be the consistency of loose pudding into two or three bowls and top with fresh berries, cacao nibs, and your favorite granola.

Notes:

Be sure to steam your cauliflower, until fork-tender, first before freezing. Raw cauliflower has a slightly bitter taste and won’t blend into a creamy texture.

Calories

316.99

Fat (grams)

12.42

Sat. Fat (grams)

1.65

Carbs (grams)

52.01

Fiber (grams)

13.39

Net carbs

38.63

Sugar (grams)

33.15

Protein (grams)

5.07

Sodium (milligrams)

105.48

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 Lovely Lemon Smoothie Bowl

The Lovely Lemon Smoothie Bowl

The Lovely Lemon Smoothie Bowl

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Are you in the pie for breakfast club? If you’re like me, that would be a definite yes. What if you could whip up that lemony meringue pie custard filling, in about ten minutes, and also know that it was completely healthy? My nutrient dense, Lovely Lemon smoothie bowl delivers all that. I like my lemon smoothie bowls to taste really lemony, so there’s lots of fresh squeezed lemon juice and zest in this recipe. I also added turmeric for its beautiful yellow color and for its anti-inflammatory benefits and flax meal which has long been hailed as a superfood. The key ingredient, however, to the ultimate creamy smoothie bowl, is silken tofu. It comes in a handy 12oz. box which is shelf stable and, when combined with ripe bananas, makes a seriously delicious custard style breakfast treat.

Ingredients

2 large ripe bananas

12 oz. (340 grams) of extra firm silken tofu

4 large medjool dates, pitted

2 oz. (¼ cup) of fresh squeezed lemon juice

2 teaspoons of organic lemon zest

1 tablespoon of flax meal

½ teaspoon of turmeric

1/8 teaspoon of fine sea salt

Fresh blueberries for topping

Makes 2 bowls

Method

1. First, add the base and the sweeteners to the blender container: the silken tofu, the bananas and the dates. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.

2. Next, zest and juice a medium sized lemon and add the zest and juice, along with the flax meal, turmeric and salt to the blender container. Turmeric, which is a potent anti-inflammatory, creates the lovely yellow color.

3. Securely attach the lid to your container and blend on medium speed util creamy, scraping down the sides as necessary or by using 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. Scoop the creamy lemony mixture, which will be the consistency of loose custard into two bowls and top with fresh blueberries.

Enjoy as a nutrient dense breakfast or a heathy dessert!

To learn more, click/tap on the ingredients in bold.

Other smoothie bowl recipes you might like to try:

The Orange Creamsicle Smoothie Bowl

The Key Lime Coconut Smoothie Bowl

The Chocolate Cherry Almond Smoothie Bowl

Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

Print

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The Lovely Lemon Smoothie Bowl

Are you in the pie for breakfast club? If you’re like me, that would be a definite yes. You can whip up this lemon meringue pie-style smoothie bowl in about ten minutes, and also know that it's completely healthy!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 large ripe bananas
• 12 oz. (340 grams) of extra firm silken tofu
• 4 large medjool dates, pitted
• 2 oz. (¼ cup) of fresh squeezed lemon juice
• 2 teaspoons of organic lemon zest
• 1 tablespoon of flax meal
• ½ teaspoon of turmeric
• 1/8 teaspoon of fine sea salt

Instructions

1. First, add the base and the sweeteners to the blender container: the silken tofu, the bananas, and the dates. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.
2. Next, zest and juice a medium-sized lemon and add the zest and juice, along with the flax meal, turmeric, and salt to the blender container. Turmeric, which is a potent anti-inflammatory, creates the lovely yellow color.
3. Securely attach the lid to your container and blend at medium speed until creamy, scraping down the sides as necessary or by using 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. Scoop the creamy lemony mixture, which will be the consistency of loose custard into three bowls and top with fresh blueberries.

Notes:

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

Nutrition Facts

Calories

256.77

Fat (grams)

5.51

Sat. Fat (grams)

0.80

Carbs (grams)

48.62

Fiber (grams)

5.63

Net carbs

42.99

Sugar (grams)

33.77

Protein (grams)

10.23

Sodium (milligrams)

95.97

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 Clean Green Smoothie Bowl

The Clean Green Smoothie Bowl

The Clean Green Smoothie Bowl

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If you are new to the world of green smoothies and feeling cautious about eating that bright green color, I promise, after the first taste, you will be excited to spoon up some spinach. Green smoothies are such an easy and delicious way to add superfoods to your diet. The star of the show, spinach, is nice and mild, which allows the sweet pineapple and spicy ginger to really shine through. I like to use full fat coconut milk in this recipe which adds a luxurious creaminess, but feel free to use regular coconut milk or coconut water to make it a light breakfast or an energizing snack. This is my go-to bowl if I’m short on time and need to get in some tasty quick greens. It’s also comforting to know that you’re eating multiple servings of fruits and vegetables even before heading out the door! This nutrient dense smoothie bowl tastes wonderful topped with fresh figs, pineapple and coconut flakes. But it makes a great backdrop for almost any mix-ins you have on hand, from fresh berries to your favorite granola.

Ingredients

2 large ripe bananas

½ cup of full fat coconut milk (the kind that comes in a can)

1 inch piece of raw ginger, skin on and sliced

1/8 teaspoon of salt

1 cup of frozen pineapple chunks

2 packed cups of fresh spinach

Fresh figs, pineapple and coconut flakes for toppings

Makes 2 bowls

Method

1. First add the bananas and the coconut milk to your blender container. Feel free to use regular or lite coconut milk if you prefer. But, full fat coconut milk makes for a richer, creamier and more filling smoothie bowl.

2. Next add the raw ginger and the salt. So why not peel the ginger? Simply because it’s not necessary! Fresh ginger peel will be undetectable after blending. Leaving the peel on also wastes less of this flavorful, root not to mention time digging around all those nooks and crannies with a vegetable peeler or a spoon.

3. Now it’s time for the frozen pineapple chunks and the spinach. 2 cups of packed spinach is about 2 large handfuls.

4. Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated. This will take about a minute or more depending on your blender. If you have a Vitamix, use the tamper to push the food down and around toward the blade. Or just stop and scrape the sides of the container as needed.

5. Pour the sweet green mixture which will be the consistency of a thick smoothie into two bowls and top with fresh figs, pineapple and coconut flakes.

Enjoy as a superfood breakfast or an energizing snack!

To learn more, click/tap on the ingredients in bold.

Other green smoothie bowl recipes you may like to try:

The Pistachio Almond Smoothie Bowl

The Peas Be Green Smoothie Bowl

The Evergreen Smoothie Bowl

The Monster Mash Smoothie Bowl

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The Clean Green Smoothie Bowl

Yield: 2 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

If you are new to the world of green smoothies and feeling cautious about eating that bright green color, I promise, after the first taste, you will be excited to spoon up some spinach!

Ingredients

• 2 large ripe bananas
• ½ cup (4 oz.) of full fat coconut milk (the kind that comes in a can)
• 2 teaspoons of raw ginger, skin on and sliced (1" piece)
• 1/8 teaspoon of salt
• 1 cup of frozen pineapple chunks
• 2 cups of fresh spinach (packed)

Instructions

1. First add the bananas and the coconut milk to your blender container. Feel free to use regular or lite coconut milk if you prefer. But, full fat coconut milk makes for a richer, creamier and more filling smoothie bowl.
2. Next add the raw ginger and the salt. So why not peel the ginger? Simply because it’s not necessary! Fresh ginger peel will be undetectable after blending. Leaving the peel on also wastes less of this flavorful, root not to mention time digging around all those nooks and crannies with a vegetable peeler or a spoon.
3. Now it’s time for the frozen pineapple chunks and the spinach. 2 cups of packed spinach is about 2 large handfuls.
4. Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated. This will take about a minute or more depending on your blender. If you have a Vitamix, use the tamper to push the food down and around toward the blade. Or just stop and scrape the sides of the container as needed.
5. Pour the sweet green mixture which will be the consistency of a thick smoothie into two bowls and top with fresh figs, pineapple and coconut flakes.

Calories

346.41

Fat (grams)

12.76

Sat. Fat (grams)

10.87

Carbs (grams)

61.34

Fiber (grams)

5.59

Net carbs

55.75

Sugar (grams)

42.65

Protein (grams)

4.01

Sodium (milligrams)

162.04

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

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