Vegan Smoothie Bowls for The Perfect Morning

Vegan Smoothie Bowls for The Perfect Morning

  1. The Cosmic Strawberry Ginger Bowl from Blissful Basil

Ingredients:

  • 2 cups frozen strawberries
  • 1 1/2 cups frozen peaches
  • 2 frozen ripe and speckled bananas, peeled, sliced, and frozen
  • 1/4 cup to 1 unsweetened almond or cashew milk, plus more if needed*
  • 2 teaspoons fresh lime juice
  • 1 teaspoons to 2 peeled and minced fresh ginger root, to taste

Toppings:

  • Sliced or diced fresh strawberries
  • Sliced or diced fresh peaches
  • Peeled and diced fresh kiwi
  • Coconut flakes
  • Buckwheat groats (optional)

Instructions:

  1. Add all ingredients (using as little milk as possible to begin with) to a food processor or blender and process or blend for 2 to 4 minutes, or until smooth with a thick, soft-serve texture. You may need to stop and scrape down the sides several times to encourage blending.
  2. If needed, add more almond milk, 1/4 cup at a time to encourage blending and to reach desired texture.
  3. Divide the smoothie between two bowls and top as desired & serve immediately.

2) Blueberry Avocado Smoothie Bowl by Floating Kitchen

Ingredients:

  • 1 cup blueberries
  • 1/2 avocado
  • 1/2 cup almond milk (preferably unsweetened)
  • 1 scoop of your favorite vegan protein powder
  • 1 tsp. agave nectar (optional)
  • 1/4 tsp. vanilla extract
  • 3-4 ice cubes
  • For Topping
  • Fresh blueberries
  • Chopped dark chocolate
  • Sliced almonds
  • Chia seeds
  • Shelled hemp seeds

Instructions:

  1. Add all of the smoothie ingredients to your blender. Blend on high until smooth. Pour into a bowl. Sprinkle with the toppings of your choice, if desired. Enjoy immediately.

3) Super Green Smoothie Bowl by Minimalist Baker

Ingredients:

  • 1/4 ripe avocado
  • 2 medium ripe bananas, previously sliced and frozen
  • 1 cup fresh or frozen mixed berries (organic when possible) – use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie
  • 2 large handfuls spinach (organic when possible)
  • 1 small handful kale (organic when possible), large stems removed
  • 1 1/2 – 2 cups unsweetened non-dairy milk (will depend on if your berries are frozen)
  • 1 Tbsp flax seed meal
  • Optional: 2 Tbsp salted creamy almond or peanut butter

Toppings:

  • Roasted unsalted sunflower seeds
  • Granola
  • Raw or roasted nuts (almonds, pecans, walnuts, etc.)
  • Shredded unsweetened coconut
  • Fresh berries
  • Hemp seeds

Instructions:

  1. Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
  2. Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
  3. For the green smoothie I used strawberries, which let the green color come through more. For the purple bowl I used darker berries (raspberries, blackberries, blueberries).
  4. For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
  5. Divide between 2 serving bowls and top with desired toppings!
  6. Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.

I know how delicious – and pretty – these look! But I also know that it is not always easy for some of us to find the time to create these types of breakfasts. That is where Fresh ‘N Lean comes in! We deliver fresh & prepped vegan meals directly to your doorstep, so that you don’t even need to hassle with the grocery store. Check us out here. And for those days when you do find some extra time..one of these smoothie bowls can be the cherry on top!

Happy Summer!