This avocado smoothie bowl is mixed with cashew cream and topped with pomegranate and coconut. It’s an easy, healthy, superfood-filled breakfast or snack!
It’s that time of the month again! Time for your healthy recipe roundup!
This month I’m teaming up with my girls to bring you a bunch of detox recipes! And, we’re happy to bring Brittany from Eating Bird Food to the party!
Here’s what we got:
Lee is bring this CRAZY delicious Paleo“Fried Rice.” Make this using cauliflower in place of rice and tons of veggies for a healthy, quick, 30-minute meal that’s vegetarian and delicious. Click to get the Paleo Fried Rice Recipe!
Kelly has Super Yellow Juice! This juice is overflowing with vitamin C from the bell peppers and rutabega and is great at aiding in digestion and boosting your immunity. Click to get the Super Yellow Juice Recipe!
Lexi is bringing some scrum-diddly-umptious Roasted Salmon with Apple Fennel Salad over Garlicky Kale.This is the perfect light & healthy dinner option that’s packed with your favorite winter flavors! Paired with sautéed garlicky kale and topped with an apple fennel salad, it’s easy enough for a weeknight dinner and elegant enough to impress your weekend guests! Click here to get the Roasted Salmon with Apple Fennel Salad Recipe!
Davida has healthy comfort in a bowl with this Detox Vegetable Soup! Salad just met its match with this healthy and nutritious Detox Vegetable Soup. It’s made with eight different vegetables and is ready in under 40 minutes for a hearty and veggie-packed meal. Click to get the Detox Vegetable Soup Recipe!
And Brittany has these Superfood Energy Balls! They have a base of oats and almond butter and are studded with a blend of superfood berries including goji berries, inca berries and mulberries. They’re a healthy on-the-go snack option with enough sweetness to satisfy a sugar craving. Click to get the Superfood Energy Ball Recipe!
Are you confused by the fact that a smoothie is in a BOWL? Fear not, so was the Hubanana. The conversation went a little something like this:
Hubs: “Whatcha making?”
Taylor: “An avocado smoothie bowl.”
Hubs: “What? A bowl? Am I supposed to start eating my homemade cereal recipe off a plate?”
Clearly, he doesn’t understand me like you guys do. Should I be worried?
Don’t answer that.
HOW-EV-ER, then I sat down to eat said bowl of SUPA thick, creamy and oh-my-gosh-so-pretty-because-anything-with-pomegranates-can-instantly-win-the-Miss-America-for-food-pageant-amIright? Avocado Smoothie bowl goodness and I could tell he wanted some.
You know when you think something is kinda weird so you get all down on it, but then you see it being eaten and you kinda sorta want some so you pull the ol’ “How does it taste?” “is it good?” and start asking hinting questions so that maybe you’ll be offered a bite?
Yea. That started happening.
SO, I made him one, spent all the time swirling the cashew cream to pretty perfection, and making a heart of love and cuteness out of the pomegranate seeds (I might be lying about the last part though. This girl don’t have time for that) and placed it in front of him.
You know what he did? Took his spoon and just mixed it ALL AROUND without even tasting the layers of nuttiness in the swirly cashew cream, combined with the thick and creamy, banana sweetened goodness from the smoothie.
Now. I’ve been trying to ignore the elephant in the smoothie for the past 375 words, but I know you want to discuss it. I know that you think it’s weird that there’s avocado.
In a smoothie. A avocado smoothie that it’s in a bowl.
So much WHATTHEWHAT going on here.
But, I’m just asking you to trust me when I say that the amount of creaminess that it adds to this bowl of proteiny-superfoody-good-fo’-yo’-body-bowl is OUT OF CONTROL.
I pinky promise.
Of course if you are still freaking out, just go make this banana split vegan smoothie bowl.
And my toes aren’t even crossed.
- For the cashew cream:
- 1/2 Cup Cashews + additional for garnish
- 6 Tbsp Light Coconut milk
- For the bowl:
- 1/4 Cup Avocado mashed
- 1/4 Cup 2% Vanilla Greek yogurt
- 3/4 Cup Unsweetened vanilla almond milk
- 2 Tbsp Vanilla Protein powder
- 1/2 Small banana frozen and roughly chopped
- 1/4 Cup Kale firmly packed
- Coconut flakes for garnish
- Pomegranate seeds for garnish
- Preheat your oven to 400 degrees and line a smallbaking sheetwith parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 5-10 minutes. Set aside to cool.
- Once the cashews are cooled, place them in a medium bowland cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.
- Once the cashews have sat for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and a tiny pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Set aside.
- In a largeblender, add the remaining ingredients (up to the coconut flakes) and blend until smooth. The mixture should be quite thick and creamy.
- Divide the smoothie between two bowls and swirl in 2 Tbsp of the cashew cream*.
- Garnish with additional cashews, coconut flakes and pomegranate seeds.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
If you make this recipe, please tag @foodfaithfit and #foodfaithfitness on Instagram! I love seeing your recipe recreations! 🙂
Want more smoothies?
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