Healthy Berry Smoothie Bowl
I have seen a lot of recipe ideas for smoothie bowls, but this one stuck with me because it is very simple, very nutritious, and open for interpretation. Feel free to add your own ingredients to this recipe
I have seen a lot of recipe ideas for smoothie bowls, but this one stuck with me because it is very simple, very nutritious, and open for interpretation. Feel free to add your own ingredients to this recipe
- Carbohydrate 7.96022498552641 g
- Cholesterol 0.204166666666667 mg
- Fat 7.35104998790576 g
- Fiber 6.4291499793262 g
- Protein 3.98147749413398 g
- Saturated Fat 0.696588665478895 g
- Serving Size 1 1 Serving (33g)
- Sodium 12.8059166588432 mg
- Sugar 1.53107500620021 g
- Trans Fat 0.436938832557604 g
- Calories 108 calories
Step-by-step
- Freeze banana and berries at least 12 hours before making.
- Place frozen banana, frozen berries, and greek yogurt in a food processor and mix until well combined and all ingredients are finely chopped.
- Add flax seed , hemp hearts, chia seeds, protein powder and any other mix ins you desire. Process for 15 seconds or until ingredients are incorporated.
- Place in a bowl, adding granola, peanut butter or fresh fruit if you like! This bowl can easily be customized to how you want it!
Using fresh fruit instead of solidly frozen produce will yield a watery puree rather than a thick, spoonable base. Freezing the banana and mixed berries for at least 12 hours solidifies the cellular water inside the fruit, allowing the food processor blades to shear the frozen matrix into a smooth, ice cream-like consistency without the addition of extra liquid. Processing the base ingredients first before introducing the seeds and protein powder ensures that the solid components break down evenly without gumming up the machine. When blending, run the food processor for 30 seconds at a time, pausing to scrape down the sides with a rubber spatula to eliminate unblended chunks. Greek yogurt provides the necessary protein and acidity, but swapping it for a standard runny yogurt will disrupt the thickness, requiring the addition of extra ice or frozen fruit to compensate. Similarly, ground flaxseed integrates smoothly into the fat emulsion, whereas whole flaxseeds will pass through the body undigested. Pairing this nutrient-dense bowl with a side of warm whole-grain toast brushed with olive oil provides a contrasting temperature and a satisfying textural crunch that balances the cold, creamy consistency of the fruit. Alternatively, a small handful of toasted walnuts served alongside the bowl introduces healthy monounsaturated fats and tannins that cut through the natural sweetness of the berries. Store any leftover frozen fruit portions in airtight silicone bags for up to 3 months to prevent freezer burn and loss of volatile aromatic compounds.
