Vegan Blueberry Smoothie Bowl
While autumn can be all about pumpkins spiced lattes, ginger cookies, and warm soup bowls, smoothie bowls are always in-season. Smoothie bowls are a fast and easy way to incorporate fruit and vegetables into your daily diet, especially in the fall and winter seasons when many fruits and vegetables are not in-season. Fun Fact: frozen vegetables and fruit are just as nutritious, if not more nutritious, than fresh as they are picked and frozen in their peak season when their nutrients are highest!
This smoothie is high in antioxidants and flavonoids from the blueberries which can help fight off colds and flu (click here to read our recent blog post for more information), healthy fat and fibre from the avocado, leafy greens, and calcium from the almond/soy milk. To increase the protein, add in silken/soft tofu or some nut butter! To make it more filling, top with our Maple Toasted Granola.
Use this smoothie bowl as a quick breakfast or filling snack. Time saving tip: portion out the blueberries, avocado, spinach, date, and mint leaves into individual containers and store in fridge or freezer - then in the morning just toss them in your blender with the milk alternative of your choice, some ice, and blend! You can fully customize this recipe so it tastes great to you.
Ingredients: For the smoothie bowl:
3/4 cup frozen blueberries
1/2 ripe avocado
1 cup packed fresh spinach
1 large pitted Medjool date
3/4 cup unsweetened, fortified almond or soy milk
2-3 ice cubes
2-3 fresh mint leaves
For the toppings:
Unsweetened coconut shavings
Or any of your other preferred toppings!
Add all the smoothie ingredients into a high-speed blender followed by the water.
Blend on high-speed until smooth.
Pour the smoothie in a bowl and make it aesthetic with toppings as preferred.