Tropical Smoothie Bowl

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

For those of you who've been emailing or tweeting, posting on instagram and facebook, and asking me at events to post more smoothie bowls, this delicious tropical mango smoothie bowl is for you!

I love smoothie bowls because they're more filling with the toppings, and you get that crunchy textural element that many people miss when drinking a smoothie for breakfast.

This smoothie bowl is super easy to throw together, and has sweet, zesty, and tangy notes from the orange, mango, lime, and banana, and a fantastic tropical flavor from the coconut milk and coconut oil. Definitely try increasing the immunity ammunition by adding the goji, probiotic powder, and frozen cauliflower boosters.

For those of you who haven't tried adding frozen cauliflower to your smoothies, get on board! You won't even know it's in there. Our taste buds are temperature sensitive, so we can't taste the full dimension of flavors when you get your smoothie really cold. So, 1/2 cup of frozen raw cauliflower or broccoli slips into any blend unnoticed. I promise!

I've chosen papaya, pineapple or banana and coconut for the toppings to intensify the tropical trip, and hemp seeds for more anti-inflammatory ammo. But, you could top this mango bowl with anything that takes your fancy.

I created this brilliant breakfast bowl for the Kitchenthusiast® recipe blog as part of my role as the global spokesperson for KitchenAid® blenders. There are a ton of fantastic recipes on their site, including about 50 recipes developed by me for the KitchenAid® Pro Line® Series blender.

I have been delighted to receive so many emails from those of you who've purchased the blender and are loving it! It's certainly the best blender I've ever used, and I own almost every blender on the market. I should do a facebook live one day showing you my blender closet!

And, because this blender has the most power the blade, it blends up your smoothies more quickly than other machines, and the texture is just incredible. So so smooth. You can either use the smoothie setting to make your smoothies or use the variable speed dial to completely control your blend. One of my favorite features is the pulse switch which gives you an extra boost of power at any speed. It's awesome!

Learn more about the Pro Line® Series blender online or check the blender out at Williams-Sonoma, Sur La Table, Macy's, Bloomingdales, Bed Bath & Beyond, and Nebraska Furniture Mart.

For those of you in Australia, look in
Myer and David Jones, and for those of you in the UK, they've got them at Lakeland.

Leave a comment below and let me know what you think of the smoothie bowl.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.

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Tropical Smoothie Bowl

Tropical Smoothie Bowl

Serves 2 10 MINS

base:

optional boosters:

toppings:

  1. Throw the coconut milk, oranges, coconut oil, lime zest, lime juice, cardamom, and goji berries, frozen cauliflower, and probiotic powder (if using) into your KitchenAid® Pro Line® Series blender container, secure the lid, and blast on high for about 30 seconds, until the mixture is completely pulverized and smooth.
  2. Scrape down the sides of the blender container with the flex edge of the tamper. Add the frozen mango and banana, secure the lid, remove the center lid cap, and insert the tamper.
  3. Holding the tamper in place with a firm grip, process on variable speed 11 for 20 to 30 seconds, using the tamper to guide the fruit through the blades until smooth, but still frozen. (It should be a thick consistency like frozen sorbet.)
  4. Using the flex-edge spatula, guide the frozen mixture evenly into two breakfast bowls, and top with sliced fruit, shaved coconut, and hemp seeds. Enjoy immediately.

Learn more about the KitchenAid® Pro Line® Series blender
Photo by Trent Lanz; styling by Alicia Buszczak

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