This tropical smoothie bowl is perfect for when you want the flavors of a smoothie but don’t necessarily want to drink your breakfast. The bright, fruity flavors will whisk you straight to the beach.
Hi — I’m Holly from Happy Food Healthy Life. I’m thrilled to share this quick, nourishing recipe that’s ideal for busy mornings, especially for new moms juggling feedings, laundry, and everything in between. It’s fast to make, full of nutrients, and feels like a little tropical getaway in a bowl.
I love smoothies — I blend frozen fruit almost every morning when I’m rushing out the door. They’re an easy way to get plenty of fruit and even some veggies. But sometimes I want to sit down and savor my breakfast instead of drinking it. That’s why smoothie bowls are my new favorite: they’re thick enough to eat with a spoon and can be dressed with crunchy toppings like nuts and seeds.
This tropical smoothie bowl combines some of my favorite island flavors: juicy pineapple, sweet mango, and crunchy macadamia nuts. I’ve never been to Hawaii, but this bowl tastes like sunshine and sand to me.
Tropical Smoothie Bowl
Amber Brady
2 smoothie bowls
Ingredients
- 1 scoop vanilla protein powder
- 1 Tablespoon chia seeds
- 1 Tablespoon ground flax seeds
- ½ cup water
- 1 frozen banana (plus about 1 room-temperature banana for topping)
- ¾ cup diced pineapple (plus more for topping)
- 1 orange
- 1 cup frozen mango chunks (reserve a few for topping)
- ¼ cup macadamia nuts for topping
- 1 to 2 cups ice (as needed to achieve thickness)
Instructions
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In a high-speed blender combine the protein powder, chia and flax seeds, frozen banana, diced pineapple, orange (peeled and segmented), frozen mango chunks, and water. Reserve extra fruit for topping. Blend until very thick — it should be spoonable. Add ice or more frozen fruit as needed to reach a thick, creamy texture.
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Spoon the smoothie into shallow bowls and top with sliced banana, extra pineapple and mango, and macadamia nuts. Serve immediately.
Notes
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