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Superfood-Rich Smoothie Bowls To Make Your Days Sunnier and Sweeter

What’s the difference between a smoothie and a smoothie bowl? Not much really, except a smoothie bowl is thicker than a regular smoothie, to be eaten with a spoon like cereal, not drunk out of a glass. That makes it the perfect breakfast or snack for those looking for a healthy yet delicious alternative to sugary cereal and milk. Chef Rebecca Disini shares three easy-to-prepare smoothie bowl recipes that you can follow. But feel free to experiment with your favorite fruits, nuts, and toppings. The possibilities are endless.


Dragon Fruit Bowl


The secret to nice and thick smoothie bowls? Frozen banana. When blended in, they give that rich, creamy texture. Make sure to use ripe bananas with brown spots, because these are usually sweeter and easier to digest. To get your desired thickness, blend all the fruit first, then add the milk little by little until the consistency is just right. Chef Rebecca suggests topping this colorful smoothie bowl with Take Root Banana Bread Granola with Flaxseed or, when they’re in season, Take Root Pineapple Chewies. 
 
Serves 4 to 6 

  • 2 large dragon fruit, fresh or frozen 
  • 1 frozen banana?
  • 1/3 cup strawberries, fresh or frozen?
  • 1/8 teaspoon Madagascar vanilla seeds or vanilla extract?
  • 1/2 to 1 cup coconut milk 
  • 1/2 pack granola?
  • 1 kiwi, sliced?
  • 2 tablespoons mixed nuts?
  • 3 tablespoons blueberries or grapes, optional 

1. In a blender, blend dragon fruit, banana, strawberries, and vanilla.?
2. Add coconut milk little by little until you achieve your desired consistency. Then pour into a bowl. 
3. Top with granola, kiwi, mixed nuts, as well as fresh blueberries or grapes.

 


Coconut Chia Bowl 
The best part about smoothie bowls are the toppings which can be a mix of fresh, crunchy, and sweet—but always healthy. Just before serving, Chef Rebecca likes to top this coconut smoothie bowl with Take Root Banana Chewies for added sweetness and texture.

Serves 2 to 4 

  • 2 tablespoons chia seeds?
  • 1 cup coconut milk?
  • 1/8 teaspoon vanilla extract 
  • 1 cup mixed fresh fruit slices 
  • 2 tablespoons mixed nuts 
  • 1 to 2 tablespoons maple syrup or coconut nectar, optional 

1. In a bowl, soak chia seeds in coconut milk and vanilla. Seal the bowl with plastic wrap and let sit overnight in the refrigerator. If time permits, mix chia seeds into the coconut milk every so often.?
2. The next day, give the coconut milk-chia seed mixture one good mix before serving. If it is too lumpy, feel free to add more coconut milk until you reach your desired consistency. 
3. Toss in fresh sliced fruits, mixed nuts and, if desired, a tablespoon or 2 of maple syrup or coconut nectar to sweeten. 


Mango Matcha Smoothie Bowl 
If your mornings are hectic, you can prepare the ingredients ahead of time, then pop them in the refrigerator or freezer until ready to blend the following day. Just before serving, top this delicious bowl with Take Root Burnt Honey Granola with Cranberries.

Serves 2 to 4 

  • 1 to 2 mangoes, fresh or frozen 
  • 1 to 2 teaspoons matcha powder 
  • 2 frozen bananas?
  • 1 teaspoon cacao nibs?
  • 1 tablespoon coconut nectar, optional?
  • 1/2 to 1 cup almond milk 
  • 1/2 pack granola 
  • sliced strawberries, for garnish?
  • dash of cinnamon powder 

1. Combine mangoes, matcha, bananas, cacao nibs, and coconut nectar, if using, in a blender. Blend until creamy and smooth. 
2. Add almond milk little by little until you achieve the desired consistency. Pour into a bowl. 
3. Toss in some granola. Place sliced fresh strawberries along with the granola.?
4. Add an additional tablespoon of coconut nectar if not sweet enough. Sprinkle with cinnamon powder. 

 


Take Root all-natural healthy snacks make for great-tasting, nutritious toppings for your smoothie bowls. They are available at select supermarkets, health food specialty stores, and restaurants.

 

A longer version of this article appeared in FOOD Magazine, Issue 3, 2017

Recipes by Rebecca Disini
Photos by Paul del Rosario
Styling by Tina Concepcion Diaz