Think smoothie bowls have had their day in the spotlight? Think again. Sure, the smoothie bowl rage began in 2015, but that doesn't mean that they've lost their popularity now that we're in 2020. In fact, 'bowls' of all shapes, sizes and foods, are gaining in popularity (think vegan bowls, macro bowls, veggie bowls etc.) due to them being healthy, ultra-versatile & super easy to assemble.
In any case, I'm still obsessed with the breakfast smoothie bowl, and this recipe is one that I'm seriously crushing on right now. A subtle, yet flavour-packed strawberry and figs smoothie layered with crunchy cashew, oats, seed mix and of course, my favourite, fresh shredded coconut. Seriously delicious but seriously good-for-you too.
SERVINGS:
Makes 2 Smoothie Bowls
INGREDIENTS:
Smoothie Bowl 1 cup fresh strawberries, hulled and sliced (Could be also frozen) 4 ripped figs
1 avocado 400ml plant-based sugar free milk 3tbsp flaxseed 1 scoop vegan protein powder (optional) 1 tsp pure vanilla extract
Toppings:
1 cup gluten free granola
3tbsp shredded unsweetened coconut
2 figs, sliced (optional)
INSTRUCTIONS:
Blend all the ingredients for the smoothie for around 2min until it gets very creamy.
Serve with the toppings and enjoy it.