If you’re the kind of person who doesn’t like to drink your food, you might like the idea of a smoothie bowl. It offers the convenience of a smoothie (which is basically a bunch of nutritious foods blended together for a powerful start to your day) but the texture is more substantial. You serve it in a bowl, and top it with granola, nuts, fresh or dried fruit, whatever you fancy.
And speaking of fancy, you can get as elaborate or simple as you like. Jackie prefers to make a base with a sweet orange vegetable, such as pumpkin, sweet potato, carrot or in this case, butternut squash. But if you prefer a fruit base, go for it! Frozen bananas add sweetness and texture, so it’s a good idea to keep those on hand, whichever direction your smoothie bowls take.
Listen to Jackie Bea Howard on this episode of Earth Eats, as she walks through the simple steps.
- 1 cup roasted butternut squash (seasoned with salt, cinnamon and other spices of your choosing)
- 1/2 of a large banana, frozen
- ~1/2 cup coconut milk
- 2 teaspoons almond butter
- 1/2 teaspoon powdered ginger, (or one small nub of peeled, fresh ginger)
- 1/4 teaspoon turmeric
- 1/8 teaspoon cloves
- pinch of black pepper
- Optional toppings: granola, coconut, fresh or dried fruit, nuts, seeds
- Blend all ingredient in a blender or food processor to desired consistency.
- Spoon into bowl, and serve with preferred toppings.