This Blueberry Smoothie Bowl is filled with superfoods like coconut, blueberries, and chia seeds for a refreshing and healing start to your day. Make it in just 5 minutes for a quick and simple breakfast.
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As I’ve mentioned earlier, I am going to be over here cleansing for the next month, and I hope you are ready to join along. I’m super excited about a month of Buddha bowls, curries, Keto-friendly pizzas, and even cleanse-approved desserts.
But before we get too ahead of ourselves, let’s start this week with the most important meal of the day. And so, I bring you breakfast in the form of a delicious, superfood-packed, green blueberry and coconut smoothie bowl.
Ready to take a closer look? Let’s go!
What is a Smoothie Bowl?
A smoothie bowl is a thick smoothie (think soft serve ice cream) made with a base of fruits, veggies, and other healthy mix-ins such as a variety of superfoods, supplement powders, and non-dairy milk or yogurt.
Because of its thick consistency, it is served in a bowl and eaten with a spoon. Smoothie bowls are often topped with a variety of fruits, nuts, seeds, and granola.
Recommended Ingredients & Equipment
This Blueberry Smoothie Bowl can be made in 5 minutes for a quick and delicious breakfast. So what are you waiting for? Start your week off right with the healing powers of this vegan blueberry smoothie bowl.
Ingredients & Substitutions
- Coconut Milk – I use light coconut milk that comes in a can. However, if you don’t like coconut milk or would rather a lighter option, use any neutral flavored non-dairy milk of choice.
- Banana – Make sure your bananas are frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag.
- Frozen Blueberries
- Coconut Water – You can also use regular water or your favorite non-dairy milk
- Kale – Fresh or frozen. Spinach would also work.
- Maple Syrup – This is to sweeten your smoothie. It can be omitted if you would like.
- Superfood Add-ins – You can add a variety of superfoods for a healthy boost. A few of my favorites are Chia Seeds, Maca Powder, Ashwagandha Powder. These all have incredible benefits for your mood, energy, heart, and overall health.
- Optional Toppings – Top your bowls with all the goods. I’m talking granola, fresh blueberries, coconut, and chia seeds.
Recommended Equipment
For this recipe, all you need is a blender. I recommend a high-powered blender, like a Vitamix. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Best Non-Dairy Milk for Smoothie Bowl
For this coconut blueberry smoothie bowl, there is really only one option for non-dairy milk: coconut milk. And when it comes to the best coconut milk on the market, I always go with A Taste of Thai.
A Taste of Thai knows how to make Thai food and that is why their coconut milk is considered the best on the market. Their coconut milk is made with no added ingredients or preservatives for a milk that is rich, creamy, full of flavor and body, and the PERFECT coconut milk for not only curries, soups, and desserts, but also this wholesome, flavor-packed Blueberry Smoothie Bowl.
When I make my coconut smoothie bowls I tend to go for full-fat coconut milk, but for a lighter option, try A Taste of Thai’s Lite Coconut Milk which is made with over 50% LESS fat and calories! Find their products online or in the international aisle of major supermarket chains across the country.
How to Make a Smoothie Bowl
Step One – Blend your Ingredients
Smoothie bowls are super simple to make! The key to a good smoothie bowl is keeping the consistency thick (think soft serve) so that your smoothie that can be eaten with a spoon.
To make this recipe, blend the ingredients together in a blender until you have a thick, creamy consistency.
Step Two – Top and Serve
Pour your smoothie it into a bowl, top it with your favorite toppings, and enjoy it with a spoon!
Serving And Storing
Serve your smoothie immediately! Top with a variety of toppings such as granola, berries, coconut, or seeds.
Do you have any leftover smoothie? Freeze it in popsicle molds for a healthy midday snack.
Tips and Tricks
- Make sure your bananas and blueberries are completely frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
- Make sure to blend your ingredients until they are completely smooth. If your smoothie bowl is too thick, add additional coconut milk, 2 tablespoons at a time, until you have a pourable consistency.
- Eat your Blueberry Smoothie Bowl immediately! Eat with a spoon or omit the toppings, add another 1/2 cup of milk, and enjoy through a straw!
Frequently Asked Questions
Can I use something other than bananas?
Yes! If you want a banana-free option, substitute 1/2 cup silken tofu.
Can I use something other than coconut milk?
For sure! Any non-dairy milk will do. Go for something thick and neutral-flavored. I also recommend reducing the milk by a few tablespoons as most non-dairy milk is thinner than coconut milk.
Can I make this into a smoothie?
For sure! Just add an additional 1/4-1/2 cup coconut water to make your smoothie drinkable.
More Smoothie Bowl Recipes
- 3-Ingredient Peanut Butter Protein Shake
- Chocolate Hazelnut Smoothie Bowl
- Tropical Green Smoothie Bowl
- Mixed Berry Acai Bowl
Blueberry Coconut Smoothie Bowl
Ingredients
Blueberry Coconut Smoothie
- 1 1/4 cup A Taste of Thai Coconut Milk
- 2 large banana, frozen and sliced
- 1 1/2 cup frozen blueberries
- 1 cup kale
- 3 tablespoons hemp hearts
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup, optional
Toppings
- fresh blueberries
- granola
- chia seeds
- shredded coconut
Instructions
- Place all the smoothie ingredients in a blender or food processor and blend until completely smooth. The smoothie should be thick, similar in texture to soft-serve ice cream.
- Pour into two bowls and top with desired toppings. Serve immediately.
Notes
- Make sure your bananas and blueberries are completely frozen to ensure the right ice cream-like consistency. To freeze the bananas, peel and chop ripe bananas into 1″ pieces. Freeze in a single layer on a baking sheet. When frozen all the way through transfer the banana pieces to a ziplock bag. Return to the freezer and store for up to three months. When ready to use, just toss them in your blender with the rest of your smoothie ingredients.
- Make sure to blend your ingredients until they are completely smooth. If your smoothie bowl is too thick, add additional coconut milk, 2 tablespoons at a time, until you have a pourable consistency.
- Freeze leftover smoothie in popsicle molds for a healthy midday snack.
- Can I use something other than bananas? Yes! If you want a banana-free option, substitute 1/2 cup silken tofu.
- Can I use something other than coconut milk? For sure! Any non-dairy milk will do. Go for something thick and neutral-flavored. I also recommend reducing the milk by a few tablespoons as most non-dairy milk is thinner than coconut milk.
- Can I make this into a smoothie? For sure! Just add an additional 1/4-1/2 cup coconut water to make your smoothie drinkable.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Melody says
Hi!. Thank you SO much for some breakfast options. I couldn’t look steel cut oats in a face one more time.
I noticed something I’m sure you’ll want to fix. There’s something wrong with the nutrition calculator you’re using (and thank you for adding nutrition, too!). I noticed that it was only showing 1.27 grams of saturated fat, which is clearly impossible since coconut milk fat is almost completely saturated – the coconut milk alone should come out to about about 16 grams of fat/ 14-15 of it saturated. I put part of the recipe into myfitnesspal – everything but the fruit – and that portion came out to 33 grams of fat per serving, of which 15-16 grams will be saturated, because the seeds only have 1 gram between them. I’m only alert to this because a bad online nutrition calculator set me way back when I was losing weight!
Keep doing what you’re doing – it’s terrific!
Sarah McMinn says
Thanks for pointing that out! I reran the calculator and you were right. Originally the coconut milk wasn’t factored in because it didn’t recognize the brand I was using. Should be all good now.
Melody says
Thanks, Sarah!
Ann says
Hi!
How come you use frozen fruits for the smoothie? Is it just for the temperature?
Thanks,
Anna
Sarah says
Yes, it’s to keep the smoothie bowl at the right temperature.
Casey the College Celiac says
You can never go wrong with blueberries in smoothies! Such a delicious, tart flavor…