Now that #avocadotoast is so mainstream, the new breakfast of choice among the yoga-loving, single-origin-cold-brew-sipping set is the smoothie bowl. What is it, you ask? A smoothie, served in a bowl, eaten with a spoon and amped up with your choice of healthy toppings. Because glasses are so 2015. This recipe uses strawberries, mainly because, well, it makes for a nicer picture. Still, it’s a satisfying and refreshing start to your morning, with the slightly tart fruit offset by the creaminess of the yogurt and sweetness from the maple syrup and coconut water. But essentially, smoothie bowls are built from a few basics: fruit (frozen for a more ice cream-like texture), milk and stuff like nuts and grains as garnish. You could also add coconut water, coconut oil, yogurt, peanut butter… you get the picture.
2 cups Strawberries, fresh or frozen
½ cup Greek yogurt
¼ cup milk of your choice (regular, soy, almond)
3 tbsp maple syrup
2 bananas, cut into chunks, fresh or frozen
½ cup coconut water
½ cup blueberries
½ cup granola
3 tbsp pumpkin seeds
1. Place strawberries (reserve a few for garnish if you want), yogurt, milk, maple syrup, bananas and coconut water in a blender and blitz till smooth.
2. Pour into bowls and top with the blueberries, reserved sliced strawberries (if using), granola and pumpkin seeds. Serve immediately.