9. Dragon Fruit Smoothie Bowl
The brightest, most photogenic smoothie bowl on this list by far! Dragon fruit, or pitaya, has a vibrant color and a tropical flavor that blends well with the mango, kiwi, and pineapple in this awesome smoothie bowl from Keepin’ It Kind.
Spinach is hidden among the other sweet flavors and then topped beautifully with granola and fresh fruit in true smoothie bowl fashion.
Ingredients
for the smoothie
- 1 cup chopped frozen mango
- 1 cup chopped frozen pineapple
- 1 packet of frozen pitaya (dragon fruit) puree
- 2 handfuls of baby spinach (or other green)
- 1/2 kiwi, peeled
- 1/2 cup almond milk
- 1/2 scoop Tropical Tango Vega Protein Smoothie Powder
for the bowl
- granola (I used Lemon Blueberry Granola)
- chopped fresh fruit of choice: strawberries, banana, kiwi, mango, blueberries, blackberries, raspberries
Instructions
- Combine the smoothie ingredients in the blender and blend until smooth.
- Pour about 1/4 cup of granola into the serving bowl. Top with the smoothie. Top with more granola and fresh fruit of choice. Serve immediately. Enjoy!
10. Blueberry Almond Breakfast Quinoa Smoothie Bowl
Instead of using standard granola as its grain, this smoothie bowl from Food Faith Fitness gets creative and opts for a healthier superfood—quinoa!
It’s a super easy recipe with very few ingredients, including blueberries and honey-sweetened almond milk.
INGREDIENTS
For The Quinoa:
- 1 Cup Quinoa uncooked
- 2 Cups Almond Breeze Almondmilk Hint of Honey Vanilla
For The Smoothie:
- 2 Cups Almond Breeze Almondmilk Hint of Honey Vanilla
- 4 Cups Frozen blueberries
For Topping:
- 1/4 Cup Honey
- 1 Tbsp + 1 tsp Almond Breeze Almondmilk Hint of Honey Vanilla
- 1/2 Cup Blue Diamond sliced almonds toasted*
INSTRUCTIONS
- Combine the quinoa and Almond Breeze in a large pot and bring to a boil. Once boiling, reduce to low heat and cover. Cook until the Almond Breeze is absorbed, about 20 minutes. Fluff with a fork and let the quinoa stand until it comes to room temperature.
- Place the 2 cups of Almond Breeze into a blender. Add in the blueberries and blend until smooth and creamy.
- In a small bowl, whisk the honey and remaining Almond Breeze until smooth and well combined. It should be the consistency of a glaze.
- Divide the blueberry smoothie between bowls and top with the quinoa.
- Drizzle each bowl with the honey glaze, top with toasted almonds and DEVOUR.
TIPS & NOTES:
* To toast almonds, place them on a small baking sheet in a 400 degree oven until lightly golden brown, about 5 minutes.