Tart and sweet vegan smoothie bowl, perfect breakfast for summer.…
It's 4th July and I'm waiting for the sun to come out so we can hit the beach. In the meantime, I wanted to share this super yummy smoothie bowl recipe. It's a mish-mash of a variety of things I had on hand over the weekend.
Originally I intended to make just a banana and beet nicecream. It didn't come out as great as I had hoped, so I had to reassess with the ingredients I had left. I knew I still wanted to do something with beets, that was the whole purpose of this recipe. But then it just became something else entirely. Which wasn't a bad thing.
Recipe Over Haul
The issue I was having with the beets was that their taste was a bit overpowering and their texture wasn't blending with the bananas the way I wanted it to.
I still really wanted to incorporate beets in some way, so instead I decided to make a beet sauce made out of beets, water and a soaked date. I added that to the smoothie as well as on top.
I also originally intended to make a peanut butter sauce to add as well, which I did. But I loved the end result of what you see in the pics that I decided to leave the peanut butter out. That being said, I still have high hopes to do a beet nicecream sometime soon! It will just take some perfecting in the meantime.
The Cherries on Top: Hibiscus, Carob, Pumpkin and Blackberries
I added hibiscus flower powder and carob powder that I had on hand, which really made the flavors pop even more. Really, really good guys! I also added pumpkin seeds (which I seem to add to everything) and then some fresh blackberries. Yum.
The End Result
In my mind, you can't go wrong with bananas, cherries and blueberries. They make up the bulk of this recipe. I've been on a cherry crusade ever since Trader Joe's started carrying them in their frozen section. Now it seems I can't make a smoothie without them.
Those three fruits make a great base, plus dates for extra sweetness. And then the toppings just kick it over the top. Was really happy with how tasty this was!
Banana Cherry Smoothie Bowl with Beets, Carob and Hibiscus
- 1 small beet
- 3 frozen bananas
- Handful of frozen cherries
- 1/2 cup of frozen blueberries
- 3 soaked dates
- Handful of pumpkin seeds
- Hibiscus flower powder
- Carob powder
- To make the beet sauce, just blend one peeled beet with a cup of water and 1 date.
- Place dates in the freezer while letting the frozen bananas defrost for about 8 minutes.
- Blend bananas, cherries, blueberries, 2 dates and half of the beet sauce together to make the smoothie base.
- Add smoothie to a bowl, top with pumpkin seeds, blackberries, and hibiscus and carob powder.
- Lastly drizzle a couple tablespoons of the beet sauce on top.
Note: If you are allergic to peanuts, I would recommend avoiding the hibiscus flower. From Mountain Rose Herbs, where I purchased the powder:
Hibiscus flowers are often intercropped with peanuts. Occasionally fragments of peanut shells are present. Caution for individuals with severe peanut allergies.
That being said, if you are not allergic to peanuts, the hibiscus powder adds a sweet tart flavor to the smoothie that tastes lovely!
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