If you’re excited about smoothies, this recipe is for you: I made the Purple Power Smoothie Bowls from Lindsay Cotter’s new book Nourishing Superfood Bowls and I’m sharing the recipe with you! They are vegan, paleo, allergy friendly, and beautiful
Hey friends, if you love smoothie bowls, I have a great recipe for you today! I don’t make smoothies nearly enough, and every time I make one, I can’t figure out why I waited so long. They are a great way to fit more fruits, veggies, and healthy fats into your diet, and protein if you choose to add some!
One of my fellow bloggers, Lindsay Cotter over at Cotter Crunch, recently released her new cookbook Nourishing Superfood Bowls and she sent me a copy of her cookbook and is letting me share a recipe from the cookbook with you!!
There were a lot of recipes to choose from, but I was leaning towards a sweet smoothie or dessert bowl (of course). Lindsay’s book has 75 healthy bowl recipes that include sweet and savory bowls for every meal from breakfast to dessert. The book is also an artistic masterpiece, so you will really enjoy looking through the photos in her book as well.
All of the recipes in the Nourishing Superfood Bowls cookbook sound amazing, like the Green Goddess Power Salad Bowls, the Mango Tango Glow Bowls, and the Sticky Date Cake Yogurt Bowls. I chose to share the vibrant Purple Power Smoothie Bowls recipe with you today, and I tried my hand at food photography with flowers, a first for me.
I made just a couple tweaks to this recipe: I made it with coconut milk instead of almond milk so my kids would have this, too, and I skipped the slivered almonds on top and used coconut instead. I used raw beets and the avocado I bought wasn’t very soft, so it wasn’t quite as creamy, but it was delicious! It was not overly sweet and the beets made the color amazing.
Check out Lindsay’s Nourishing Superfood Bowls cookbook and follower her on Instagram, Facebook, and Pinterest!
If you're excited about smoothies, this recipe is for you: I made the Purple Power Smoothie Bowls from Lindsay Cotter's new book Nourishing Superfood Bowls!
Paleo, vegan; Free of: dairy, eggs, soy, tree nuts, peanuts
- 1 cup beets, peeled and diced (see note)
- 1 cup frozen blueberries
- 1 cup frozen raspberries plus more for topping
- 1/2 cup blackberries
- 1 cup carton coconut milk
- 1/2 medium banana fresh or frozen
- 1/2 medium avocado, skin and pit removed
- 1 Tablespoon pure maple syrup
- 2 ounces protein powder of choice, vanilla or chocolate optional
- Rolled oats or granola
- Coconut milk
- Unsweetened shredded coconut
- Additional blueberries, raspberries, or blackberries
In a blender, combine all the ingredients and blend until smooth.
For an extra thick smoothie bowl and for additional protein, you can add a scoop of protein powder to this smoothie bowl if you like. Add the protein powder and blend again.
Pour into 2 bowls and top with your choice of toppings. Serve immediately.
You can use either cooked beets or raw beets. For a creamier smoothie bowl, use cooked beets.
Nutrient information estimated without the optional protein powder and toppings.
Recipe shared from the Nourishing Superfood Bowls Cookbook with permission from the author
Food allergy mom and healthy living blogger! Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, and an ACE Certified Fitness Nutrition Specialist