Mixed Berry Smoothie Bowl
The Mixed Berry Smoothie Bowl is a vibrant and delicious way to start your day with a burst of antioxidants, vitamins, and minerals. The creamy smoothie base is made from a combination of mixed berries, banana, Greek yogurt, and almond milk, while the assortment of colorful toppings adds texture, flavor, and additional nutrients.
INGREDIENTS
For the Smoothie Base:
- 1 cup mixed berries (such as strawberries, blueberries, raspberries, and blackberries), fresh or frozen
- 1 ripe banana
- 1/2 cup Greek yogurt (unsweetened)
- 1/4 cup almond milk (or any milk of your choice)
- Optional: 1 tablespoon honey or maple syrup for added sweetness
For Toppings:
- Fresh mixed berries (sliced strawberries, blueberries, raspberries, blackberries)
- Granola
- Sliced bananas
- Chopped nuts (such as almonds, walnuts, or pecans)
- Chia seeds or flaxseeds
- Shredded coconut
INSTRUCTIONS
In a blender, combine the mixed berries, ripe banana, Greek yogurt, almond milk, and optional sweetener (if using).
Blend on high until the mixture is smooth and creamy. If the mixture is too thick, you can add a little more almond milk to reach your desired consistency.
Pour the smoothie into a bowl.
Arrange your choice of toppings over the smoothie base. You can be creative with the arrangement, placing the toppings in rows or creating a pattern.
Once the toppings are arranged, your Mixed Berry Smoothie Bowl is ready to be enjoyed!
Serve:
Serve the Mixed Berry Smoothie Bowl as a nutrient-packed breakfast, brunch, or anytime snack.
Feel free to customize the toppings based on your preferences and the ingredients you have on hand.
TIPS
To make the smoothie bowl thicker, you can add less almond milk or use frozen berries and banana.
Experiment with different toppings like dried fruits, cocoa nibs, or nut butter drizzle.
NUTRITION VALUE
- Calories: Approximately 300-400 kcal (varies based on portion size and ingredients)
- Carbohydrates: Around 40-50g
- Protein: About 10-15g
- Fiber: About 6-8g
- Healthy fats from nuts and seeds
