2.18.15
smoothie bowl

Variety might be the spice of life, but there are a few things we just can’t get enough of: dark chocolate, green juice, kale chips and those oh-so-gorgeous smoothie bowls. If you’re anything like us, you’ve drooled over your fair share of smoothie bowls, too. With endless variations at your fingertips, all you need is a blender, a little creativity and some colorful toppings to turn this sippable health staple into a nutrient-packed meal eaten by the spoonful.

Anett Velsberg, a smoothie bowl expert in her own right, is a world-traveling healthy gourmand from Estonia. Having lived in Amsterdam for a couple of years and now in Stellenbosch, South Africa, she has been influenced by varying cultures and cuisines. Her belief is that the body absorbs more nutrients if a meal looks appetizing, so she’s off to create healthy, colorful, and nutritious dishes that are both mouthwatering and beautiful in pictures. Here’s the culinary voyager herself with a tropical smoothie concoction that’ll bowl you over…

There’s a saying these days: “A smoothie bowl a day keeps the doctor away, and your Instagram likes at an all time high.” This is especially true for this creamy mango-banana smoothie bowl that is topped with quinoa granola and fresh fruit. Not only is it easy to make, beautiful and healthy, it is also very exciting to eat. It’s the contrast of textures and flavors that make it magical – crunchy, creamy, smooth, sweet and sour. It’s simple, pure goodness that can be achieved in minutes.

A breakfast bowl like this pairs especially well with a crunchy quinoa granola, which is already an amazing creation by itself. Made with a mix of seeds in addition to the quinoa, the cereal also adds a crispy nutritious flavor punch to the already delectable smoothie bowl. And mixing up the toppings is the best bit. In addition to the granola you can try dried berries, acai powder, pomegranate arils, cocoa nibs, coconut flakes, chia seeds, nut butters, fresh fruit, etc. The possibilities are endless and I’m pretty sure there’s no way to go wrong with this. So get blending, decorating and slurping, and don’t forget to take a picture of it – #TheChalkboardEats!

Mango Banana Smoothie with Crunchy Quinoa Granola

Ingredients:

For the quinoa granola:
3 tsp coconut oil
2 Tbsp agave syrup/honey
1 ½  tsp pure vanilla extract
large pinch of sea salt
1 cup quinoa, rinsed and drained
¼ cup sunflower seeds
¼ cup sesame seeds
¼ cup pumpkin seeds
¼ cup flax seeds
¼ cup golden flax seeds
 
For the smoothie:
4 mango cheeks
2 large frozen bananas
½ cup almond milk

Toppings:
raspberries
blackberries
coconut flakes
passionfruit
strawberries

Directions:

For the granola:

Melt the coconut oil and mix it with the agave syrup/honey, vanilla extract and sea salt. In another bowl, combine the rinsed quinoa and the seed mix. Combine the two bowls; mix well, and then spread the mixture on a parchment layered baking sheet. Bake at 350 F for 16-18 minutes, until golden.

For the smoothie:

Combine the mango cheeks and bananas in a blender, cover with almond milk and blend until smooth.

To assemble:

Place the smoothie in a bowl and cover with the granola and whichever toppings you like – raspberries, blackberries, coconut shreds, passionfruit, strawberries.

Enjoy!

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