Healthy Breakfast or Healthy Dessert?
Loaded with healthy ingredients and with completely customizable toppings this smoothie bowl can be an easy breakfast or healthy dessert!
This time of year, I love using fresh strawberries for this that I freeze overnight, but this is easily made all year round using a store-bought bag of frozen strawberries. I use Greek yogurt to make these smoothie bowls for its naturally thick and creamy consistency which gives the smoothie a rich, yummy, soft-serve ice cream texture.
But, BE BRAVE and make this into a vegan dish by swapping out to almond milk and a soy yogurt. You can even switch out the strawberries to frozen mixed berries, or frozen mango instead. The fun though is really in playing with the toppings.
If you are serving this as a dessert, just top with the balsamic berries and some whipped cream as I have, or add a drizzle of chocolate sauce, some crunchy cookie crumbles or sweetened coconut flakes. For a healthy breakfast, you can switch out the toppings to granola, chia or flax seeds, a drizzle of peanut butter or almond butter and other whole frozen fruit.
So, enjoy eating dessert or dessert for breakfast!
Strawberry Smoothie Bowl
1 cup chopped strawberries
1 tablespoon maple syrup
2 teaspoons O&V Aged Balsamic *
1/8 teaspoon freshly cracked black pepper
Fresh Mint to top the berries
1 banana, sliced and frozen
10 oz frozen strawberries
1 teaspoon O&V Melipone Vanilla *
1-2 tablespoons maple syrup (optional to taste, based on sweetness of strawberries)
½ cup whole milk (or almond milk to keep this vegan)
½ cup Vanilla Greek yogurt (or vanilla soy yogurt to keep this vegan)
Whipped cream for garnish (optional)
Prepared granola for topping (optional)
Chia seeds, flax seeds, toasted almonds or other favorite nuts/seeds (optional)
Combine the chopped strawberries with the maple syrup, aged balsamic, and fresh cracked pepper. Macerate for 20-30 minutes in the refrigerator.
When the macerating strawberries are almost ready, start making the smoothie. Place the frozen banana, frozen strawberries, Melipone vanilla, milk and vanilla Greek yogurt in a food processor or blender. Blend until smooth and creamy. Taste and add maple syrup for additional sweetness. Pulse to incorporate the syrup into the smoothie mix.
Divide the smoothie between two bowls. Top each bowl with half the macerated chopped strawberries. Add a garnish of chopped fresh mint and a drizzle of the balsamic and maple syrup from the macerated strawberries.
If serving as dessert, top with some whipped cream. If serving for breakfast, top with some granola or some of your favorite nuts and seeds.
Active Time: 12 minutes Total Time: 42 minutes (30 minutes for strawberries to macerate)
* An Aged Balsamic adds a balance of tart and sweet to this smoothie. It also is thick enough to coat the strawberries well. Melipone Vanilla from Mexico is of high quality, aromatic and intense and is available at most Oil & Vinegar stores. Additionally, be sure to use a high-quality syrup. I like to use our Runamok maple syrup from Vermont.
Categories: Desserts, Breakfast & Brunch, Vegetarian, Vegan, Gluten Free, Strawberry Smoothie Bowl, Aged Balsamic, Melipone Vanilla, Strawberry Ice Cream, Banana, Maple Syrup, Healthy Breakfast, Healthy Dessert, Fruit Ice Cream