Bowl food has taken the world by storm. From breakfast bowls to nourishing buddha bowls, this trendy new way of eating has Instagram fans a-buzz with artfully curated masterpieces. Deciding whether these vegan chocolate and avocado velvet smoothie bowls are best suited for breakfast or dessert, is your call. It easily rivals a rich chocolate mousse and comes with a ‘Eat as much as you can ticket ’cause it’s power-packed with all the good stuff.
I’m toying with the idea of writing a book called – Blender Meals – Short cuts for Busy Cooks. There’s no end to the number of easy recipes that some serious blender action can’t remedy. From aromatic curry pastes, tubs of ultra smooth hummus, pasta sauces, superfood pestos and homemade nut butters. You get where I’m going. And don’t forget the nice cream bowls.
Today’s smoothie bowl is a combination of frozen bananas and vitamin E-rich avocado. In keeping with World Vegan Day on 1 November, I’ve used maple syrup for sweetness. (Sub with honey if not adhering to a strictly vegan diet) The avocado might sound a little out of place in a sweet recipe, but go with me here. It’s flavour is enhanced by the addition of cocoa. The overall texture is lusciously smooth. Here’s to a happy and healthy Monday.
If you’re not yet on the smoothie bus, hop on. It’s the way forward for super-charged healthy breakfast bowls. Smoothies are the new food art! Colour yours with summer berries, nuts and seeds, all in the name of good health. So get your summer glow on and Just do it!
Handy hints: Faithful to Nature’s online shop is stocked with over 11 000 good for you products, including these dark roasted cocoa nibs. While you’re there, grab some nut butters and perhaps a jar or six of tahini paste if, like me, you plan on making hummus all summer long.
Vegan chocolate velvet smoothie bowls
3 frozen bananas (about 200g)
2 medjool dates
3 tablespoons cocoa powder
1/2 teaspoon vanilla paste
1 -2 tablespoons maple syrup (depending on sweetness preferred)
1 cup seasonal berries
2 heaping teaspoons nut butter
a scattering of cocoa nibs, to finish
Chop the bananas into bite size chunks and place in a food processor. Add the avocado, dates, cocoa powder, vanilla and maple syrup.
Blitz until creamy and smooth.
Divide between 2 bowls and top with berries, a spoonful of nut butter and cocoa nibs.