Blueberry Cinnamon Smoothie Bowl
What’s the key to getting brilliantly colored smoothies or smoothie bowls (like this gorgeously purple blueberry cinnamon smoothie bowl)?
Drop the kale, sister, and grab some frozen cauliflower. Because cauliflower is white, it won’t muddy the color of the fruit you’re adding to the smoothie, but it’s still a veggie packing some nutrient-heat. It’s an excellent source of vitamin C, vitamin K, dietary fiber, omega-3s and vitamin B6.
Plus, it helps to thicken the smoothie even more, making it a fabulous base for all the toppings—which is, of course, the entire point of smoothie bowls.
I make smoothie bowls about 3 or 4 mornings a week during the spring and summer. Year round, we walk our border collie mix, Rooney, around the neighborhood first thing in the morning. During the winter, this means coming inside and immediately pouring a big mug of hot coffee. But in the summer, that means smoothie bowls.
There’s nothing quite as good as cooling off from a warm morning walk with an icy cold, delicious smoothie bowl.
I always keep frozen bananas and a few types of frozen fruit on hand in the freezer to switch things up during the week. Check out some other smoothie bowl ideas here:
Chocolate Covered Strawberry Smoothie Bowl
Almond Joy Smoothie Bowl
Mint Chocolate Chip Smoothie Bowl
PB&J Smoothie Bowl
The best parts of this Blueberry Cinnamon Smoothie Bowl:
Super thick—so it hold the toppings fabulously
Protein powered—so it’ll keep you full till lunch
Packed with fiber—thanks to the cauliflower and flax seeds
Wildly purple—so it’s super Instagram-able
- 3/4 cup almond milk
- 1 scoop vanilla protein powder
- 1 tablespoon flax seeds
- 1/2 frozen banana
- 1/4 cup frozen blueberries
- 1/4 cup frozen cauliflower
- 1 tablespoon cinnamon
- coconut flakes
- cacao nibs
- almond slices
In a high-speed blender, blend the almond milk, protein powder, flax seeds, banana, blueberries, cauliflower and cinnamon until smooth, about 1 minute.
Pour into a bowl and top with your favorite toppings!