6 Quick & Easy Smoothie Bowl Recipes for Busy Mornings

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These smoothie bowl recipes are the perfect breakfast for busy mornings. These smoothie bowls come together in 10 minutes or less, which makes it a quick and easy meal. You can easily use fresh or frozen fruit depending on what you have on hand. Recipes like Raspberry-Peach-Mango Smoothie Bowl and Acai-Blueberry Smoothie Bowl are healthy, delicious and fruity.

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Vegan Smoothie Bowl

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Eat this thick and creamy smoothie bowl with a spoon! Banana and frozen berries whip together with a little nut milk for a toppable vegan breakfast. We use fruit, nuts and seeds for topping, but feel free to experiment with whatever you like. Source: EatingWell.com, January 2017

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Mango-Almond Smoothie Bowl

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For this healthy smoothie bowl recipe, be sure to use frozen fruit (not fresh) to keep the texture thick, creamy and frosty. Source: EatingWell Magazine, September/October 2017

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Raspberry-Peach-Mango Smoothie Bowl

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This healthy smoothie recipe is a gateway to the smoothie-bowl craze. Use whatever fruit, nuts and seeds you like best to make it your own. Be sure to use frozen fruit in Step 1 to yield a creamy, frosty base for the toppings. Source: EatingWell Magazine, July/August 2016

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Berry-Almond Smoothie Bowl

Berry-Almond Smoothie Bowl

A little frozen banana gives creamy texture to this satisfying smoothie bowl. Source: EatingWell Magazine, September/October 2017

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Mermaid Smoothie Bowl

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Channel your inner mythical creature with a colorful smoothie bowl that's fun to make and eat. Look for blue spirulina powder, a protein-rich supplement made from blue-green algae, at natural-foods stores or order it online. Source: EatingWell.com, February 2019

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Acai-Blueberry Smoothie Bowl

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For those mornings when you're looking to up your fruit smoothie game, this healthy smoothie bowl recipe is the perfect answer. Thick enough to eat with a spoon and topped with raspberries, granola, coconut and chia seeds, this healthy breakfast bowl is bursting with flavor. Source: EatingWell Magazine, July/August 2016

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