Strawberry Smoothie Bowl
For a quick and refreshing breakfast, I make this strawberry smoothie bowl. All I need is frozen strawberries, almond milk, and a banana, and in just 5 minutes, I have the base for my breakfast. It is thick, naturally sweet, and has a creamy consistency that lends itself to a wide range of toppings.
Servings: 2 serving
Calories: 101kcal
Equipment
Ingredients
- 1½ cup frozen strawberries
- ½ cup frozen banana
- 1 tbsp chia seeds
- ¼ cup unsweetened almond milk
Instructions
- Place all ingredients into a high-speed food processor or blender and blend until smooth.
- The strawberry smoothie will be thick and easy to scoop out into a bowl. Top with your favorite smoothie bowl ingredients such as: puffed quinoa, berries, toasted coconut, nut butter, chia seeds or sliced banana.
- Enjoy immediately!
Notes
- My #1 Secret Tip for this strawberry smoothie bowl recipe is to use as little liquid as possible when blending. This helps it stay thick enough to hold toppings. If it seems too thick, I add 1 or 2 fresh strawberries instead of more milk.
- Use frozen strawberries: I always rely on frozen strawberries to create a sturdy smoothie base.
- Have your toppings ready: This is best eaten immediately, so I make sure my toppings are ready to add on, giving the smoothie no time to melt.
- Avoid ice: I do not use ice in this recipe as it waters down the taste and could speed up melting.
- Use a ripe banana: I use a firm but ripe banana for a sweet taste and good texture. Avoid overly soft bananas.
- Add liquid first: Always add the liquid to the blender before all the other ingredients. This gives your smoothie enough liquid to blend the other ingredients. I recommend starting with the milk, bananas, chia seeds, and then the strawberries.
Nutrition
Calories: 101kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 43mg | Potassium: 324mg | Fiber: 5g | Sugar: 10g