Berry Smoothie Bowl
Servings: 1
Frozen peaches, blueberries and strawberries blend with spinach into a thick, spoonable berry smoothie bowl with no banana. A squeeze of lemon keeps the greens undercover, and sliced almonds and pepitas on top bring crunch and 13g of protein.
Ingredients
- 1 cup spinach fresh
- ½ cup water
- ½ cup peaches frozen
- ½ cup blueberries frozen
- ½ cup strawberries frozen
- 1 tablespoon lemon juiced
For toppings:
- 2 tablespoon blueberries frozen
- 2 tablespoon sliced almonds
- 2 tablespoon pepitas
Instructions
- Place the spinach and water in a blender and blend until no leafy chunks remain.
- Add the peaches, blueberries, strawberries and lemon juice and blend until smooth, using the tamper to push the ingredients toward the blades if they get stuck.
- Pour into a bowl and top with the blueberries, sliced almonds and pepitas.
Notes
- Make It Thicker: Frozen fruit keeps the bowl thick and spoonable, so freeze fresh fruit for a couple of hours first. If the blender stalls, scrape down the sides and add water only 1 tablespoon at a time.
- Protein Boost: Blend in a scoop of homemade protein powder to make it more filling. Almond milk in place of the water also gives a creamier blend.
- Toppings: Granola, coconut flakes, hemp hearts and cacao nibs all make good extra toppings.
- Freezing: Smoothie bowls are best fresh, but you can freeze leftovers in an airtight container for up to 1 month. Let it soften on the counter for 10 to 15 minutes, then stir or re-blend before adding toppings.
Nutrition
Serving: 2cups, Calories: 353kcal, Carbohydrates: 37g, Protein: 13g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Sodium: 43mg, Potassium: 780mg, Fiber: 10g, Sugar: 22g, Vitamin A: 3135IU, Vitamin C: 72mg, Calcium: 121mg, Iron: 4mg
