I’m not sure who made smoothie bowls popular but I feel as though I owe them a personal thank you. Smoothie bowls are one of my favorite treats and any day that includes a smoothie bowl is a good one. While I most often buy smoothie bowls, I sometimes feel inspired to make them at home.
Quick project summary: For the smoothie bowl base, I personally like to mix frozen bananas, other frozen fruits (mangoes, peaches or berries usually) and then some spinach (not frozen). To that mix, I’ll usually add some unsweetened almond milk and if things aren’t quite frozen enough, then I’ll add a few ice cubes. I like to blend until the mixture is super smooth but there’s a fine line between a smooth mixture and one that is too liquid. I tend to use the “pulse” setting on the blender versus just leaving it run so I can frequently check on the texture.
I like to keep my base non-dairy but you could definitely add some yogurt, too – when I’ve added greek yogurt previously the consistency is a bit better.
For the toppings, as you can see from the above, I enjoy going all in – my favorite toppings mix includes: berries, any remaining banana I did not blend, some type of more tart fruit (kiwi), nuts, granola, shaved coconut, and then often times a nut butter. I know it all ends up in my belly but I also like to have some fun with the toppings presentation and I swear it tastes just a little better this way.
Things I loved about this project: Smoothie bows are delicious. Period. And, when you buy them out (which I often do), they’re a bit overpriced so making them at home feels fiscally responsible.
What I would do differently: I would like to try adding some nut butter or avocado to the base instead of just as a topping. When I buy smoothie bowls at a restaurant, they often have those heartier toppings mixed in and it makes the bowls a bit more filling.
Things I also enjoyed while doing this project:
-Drinking pomegranate green iced sun tea
-Painting my nails using a new OPI gold glitter polish
100 Little Projects 