This Avocado Smoothie Bowl With Cashew Cream combines irresistible flavors with creamy avocado for a big dose of healthy goodness.
Smoothie bowls are a new and exciting thing in my world right now. Maybe I’m a little late to the trend, but who’s keeping track? Now is better than never! As a huge fan of both smoothies and all things creamy, I’m having a lot of fun exploring all the possibilities of putting a smoothie into a bowl, because this allows me to add all kinds of tastes and textures.
This avocado smoothie bowl features tart pomegranate seeds, homemade cashew cream, and a delicate coconut and vanilla flavor pairing along with the creamy avocado, almond milk, and kale base. The color of this bowl is just as striking as the flavor; it’s green with a beige drizzle and magenta specks throughout. Packed with healthy fats and protein, you can’t have a bad day after having this beautiful bowl for breakfast, but it would probably make an amazing afternoon pick-me-up, too.
Is This Avocado Smoothie Bowl With Cashew Cream Healthy?
Yes, it certainly is. The cashews and avocado bring the healthy fats and protein, along with a good dose of fiber. The pomegranate seeds contain even more fiber, plus vitamin C, potassium, and antioxidants. You also get plenty of protein from the vanilla protein powder, and kale provides a good source of vitamin K. This smoothie bowl is suitable for vegans. It’s free of dairy and gluten.
Why Put It In A Bowl?
It’s all about the toppings! The toppings in this recipe include pomegranate, cashews, coconut flakes, and cashew cream. Sure, you could pulverize all these things together in a blender with the rest of the smoothie bowl, but you’d lose the satisfying textures, crunchiness, and flavor contrasts that you get from using them as toppings. There’s a mental component to healthy eating, and a big part of it is being satisfied after you finish a meal. Different textures and flavors can increase satisfaction, so you won’t be looking for another snack within an hour.
How To Make Ahead And Store
This dish is mostly made of fresh fruit and produce, so it tastes best when made fresh, of course. You can store any leftovers in an airtight container in the fridge for up to 3 days, and store leftover toppings in separate containers. You can also freeze the smoothie base in freezer-safe bags or containers for up to 3 months, but note that the texture might be different when it thaws.
Serving Suggestions
This smoothie bowl is an excellent and nutritious breakfast all on its own, but feel free to play around with toppings as mentioned above, or even go decadent and add some coconut whipped cream (from this Brioche French Toast recipe) to the top. You can also serve this in smaller portions as part of a bigger brunch spread, alongside savory oven-cooked bacon and Oven-Baked Scrambled Eggs, or even delicious Turkish Eggs.
Recipe
Ingredients
For the cashew cream:
- 1/2 cup cashews plus additional for garnish
- 6 tablespoons light coconut milk
- Salt a pinch
For the bowl:
- 1/4 cup avocado mashed
- 1/4 cup 2% vanilla Greek yogurt
- 3/4 cup unsweetened vanilla almond milk
- 2 tablespoons vanilla protein powder
- 1/2 small banana frozen and roughly chopped
- 1/4 cup kale roughly chopped and firmly packed
- Coconut flakes for garnish
- Pomegranate seeds for garnish
Instructions
- Preheat your oven to 400°F and line a small baking sheet with 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, reserve 2 tablespoons, place the rest in a medium bowl and cover them with water. Cover the bowl with plastic wrap and refrigerate for 8 hours.
- Drain the water and add them to a small food processor. Add the coconut milk and a tiny pinch of salt, then 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 large blender, add the remaining ingredients (except for coconut flakes and pomegranate seeds) and blend until smooth. The mixture should be quite thick and creamy.
- Divide the smoothie between two bowls and swirl in 2 tablespoons of the cashew cream.
- Garnish with reserved cashews, coconut flakes, and pomegranate seeds.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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