Get tropical this summer
Smoothie bowls are the ultimate upgrade to a traditional smoothie — a creamy smoothie that is so thick you can eat it with a spoon. Top with fresh fruit, granola or any other healthy toppings for a quick and easy vegan breakfast or snack.
The trick to a photo-worthy smoothie bowl is nailing the perfect texture; the smoothie needs to be thick enough to keep the toppings from sinking. Chilling the blender jar and serving bowls is key to keeping the smoothie cold and thick — it’s also why we recommend pulsing the smoothie instead of blending to keep the motor from heating up too much.
Tropical Smoothie Bowls
Prep time: 10 minutes
Chill time: 20 minutes
Ingredients:
- 2 cups (500 mL) frozen PC tropical fruit blend — pineapple, dragon fruit and passionfruit
- ¾ cup (188 mL) plain Greek yogurt
- 1 kiwi, peeled and cut into ¼-inch (5 mm) thick rounds
- Half banana, peeled and cut into ¼-inch (5 mm) thick rounds
- ¼ cup (60 mL) granola
- 1 tbsp (15 mL) toasted coconut chips or shredded coconut
- 1 tsp (5 mL) shelled hemp seeds
Directions:
1. Chill blender jar and two serving bowls in freezer for 20 minutes.
2. Pulse frozen fruit in blender into small, coarse pieces. Scrape down sides. Add yogurt and 6 tbsp (90 mL) cold water; stir well before replacing lid. Pulse again, stopping to scrape down sides as needed, until thick and smooth, about 2 minutes.
3. Divide among chilled serving bowls. Top with kiwi, banana, granola, coconut chips and hemp seeds, dividing evenly. Serve immediately.
Tip: Feel free to switch up the toppings depending on what you have in your fridge or cupboard. Fresh or dried mango, berries, hazelnuts, chia seeds, cacao nibs and fresh mint leaves are all great options.
Nutritional information per ½ of recipe: calories 290, fat 3 g, sodium 80 mg, carbohydrates 44 g, dietary fibre 6 g, sugars 23 g, protein 14 g.
www.newscanada.com
