We at Advocate From Your Plate are using this recipe to introduce you to a wonderful concept. Smoothie bowls. It’s also a wonderful vegan answer to — what do I eat for breakfast?
Most of us love smoothies and have them as part of our regular diet, or for a fresh and tasty change to our daily eating routine.
We were inspired once again by that fab website by Dana at the Minimalist Baker.
- Have you heard the new thing about smoothies? You can put them in BOWLS. Yes, bowls. Why you ask?
Because you can make them into even more of a complete meal with the simple addition of a few blend-in ingredients and toppings. Count me in!
The basic idea, in my opinion, is to make a slightly thicker, more nutritionally-dense smoothie (with things like avocado and nut butter) and then top it with some game-changing ingredients, like coconut, hemp seeds, granola, nut butters, etc. You get the drift.
Basically, anything in your pantry that will take your smoothie from tide-me-over snack to seriously-substantial meal.
So take your favorite vegan smoothie recipe, pour it into a bowl and add some goodies and away you go.
GREEN SMOOTHIE BOWL RECIPE
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
Roasted unsalted sunflower seeds
Raw or roasted nuts (almonds, pecans, walnuts, etc.)
Shredded unsweetened coconut
And while you are there, check out her mind boggling Easy Peach Crisp. It’s vegan and gluten free.