There’s nothing better than starting my day with a thick, creamy, and refreshing Vegan Smoothie Bowl. My recipe is packed with fiber, natural sweetness, and a variety of nutrients, making it the perfect healthy breakfast. Plus, it’s easy to make and completely dairy-free.
You might be wondering, what exactly is a smoothie bowl? Well, it’s pretty much what it sounds like – a smoothie so thick you eat it from a bowl with a spoon! And trust me, the thickness is key. If it’s not thick enough, it’s just another regular raspberry smoothie in a bowl… and that’s not nearly as fun.
I started making smoothie bowls because my kids always tell me that “drinking juice” doesn’t feel like a real meal, but give them a thick, spoonable smoothie loaded with toppings, and suddenly it’s exciting, satisfying, and fun to eat! I make my smoothie bowls loaded with yummy toppings to give them even more yumminess and nutrition.
Drinking a smoothie is great when I’m in a rush, but sometimes I want a “real meal”, not just something I sip through a straw. That’s why I make my smoothie bowls extra thick, so thick that a spoon is the only way to eat it. And of course, I pile on the toppings because the toppings are half the fun. It reminds me of a big bowl of oatmeal, but instead of warm and cozy, it’s cold, refreshing, and packed with fruity flavor.
What makes this thick vegan smoothie bowl so special is how easy it is to customize. You can switch up the frozen fruit, add couple of scoops of your favorite protein powder, add regular milk, and even throw in a scoop of nut butter for extra creaminess (almond butter is my personal favorite). It’s a nutrient-packed meal that still feels like a treat! Plus, the toppings make it even better, high protein granola for crunch, shredded coconut for texture, nuts and seeds for extra protein, whatever you’re craving, you can add it.
If you’ve ever made a smoothie bowl that turned out too watery, you’ll love this fail-proof method for a perfect thick vegan smoothie bowl. The key? Frozen fruit + just enough plant-based milk to blend + optional nut butter. That’s it! No complicated steps, no fancy ingredients – just a simple, wholesome, and delicious way to enjoy a vegan, dairy-free, plant-based breakfast. I can’t wait for you to try it! 😉
🥘 Ingredients
My thick vegan smoothie bowl only needs a handful of ingredients for the base, and then you can load it up with whatever toppings you want. Here’s what you need:
Frozen Fruit: I like the combination of strawberries, mixed berries and frozen banana, I think it has the perfect combination of sweet and tart. Any mix of frozen fruit works – this is a great way to change up the flavors in the smoothie bowl base!
Choice Of Milk: for this recipe I used an organic plant-based milk, I prefer either unsweetened almond milk or coconut milk. But any milk, both dairy and non-dairy will work.
Nut Butter: This is optional, but I highly recommend adding it because it creates a super creamy consistency. I love almond butter best, but any nut butter will work.
Toppings: The possibilities are endless! From crunchy nuts to fresh fruit, granola, and more, you can mix and match to create your perfect bowl. Check out my serving suggestions below for my favorite ways to top this smoothie bowl.
🔪 How To Make
I’ve got a little secret for making your smoothie bowl extra thick, it takes a bit of patience, but trust me, the end result is so worth it. Here’s how to make the best vegan smoothie bowl every single time:
Combine the Fruit: First, I toss all my frozen fruit into the blender.
Blend: Then, I pulse the fruit until it’s broken into small pieces, but I don’t fully blend it just yet.
Add Milk And Nut Butter: Finally, I pour in the liquid and add the nut butter, then let the blender run until the mixture is thick and smooth. I make sure to stop and scrape down the sides as needed to catch all the little bits of fruit and get the perfect consistency.
Serve: This part is the easiest! I scoop it straight out of the blender and pile on all my favorite toppings. Simple, delicious, and ready to enjoy. My kids get so excited every time I make this, mostly because the bright, colorful bowl grabs their attention right away, ha!
My #1 Secret Tip for making a super thick, creamy smoothie bowl is to pulse the fruit first, breaking it into little bits without fully blending it. Then, add your liquid and finish blending. After lots of trial and error, I realized that doing it this way helps the blender work more efficiently once the liquid is added. It doesn’t overheat, which means the smoothie stays thick and creamy instead of melting too quickly!
So for the best most thick vegan smoothie bowl ever:
#1: Keep the blender on low for less heat!
#2: Pulse the frozen fruit first.
Other Tips To Keep In Mind:
- Use Only Frozen Fruit For Maximum Thickness: I do not recommend fresh fruit for smoothie bowls, it makes the base too runny. If you only have fresh fruit, freeze it for at least 4 hours before blending.
- Add Liquid Gradually If Needed: If you’re worried about your base getting too thin, add half the amount of liquid, blend and then add more as needed.
- Serve Immediately: I have found that smoothie bowls start melting fast and become runny the longer they sit! I like to have all my toppings ready beforehand, so I can immediately serve and enjoy that thick, fro-yo like texture.
📖 Variations
There are endless ways to mix and match ingredients to create a delicious vegan smoothie bowl. Here are some of my most-used variations:
Green Power: I blend ½ frozen avocado, 1 frozen banana, ½ cup fresh spinach, and ½ cup kale for a creamy, nutrient-packed bowl. It’s the perfect way to sneak in some greens.
Acai Bowl: I add ½ cup frozen acai to my usual fruit blend for a rich, berry-packed bowl. It’s one of my favorites for an antioxidant boost.
Chocolate Lovers: I skip the berries and use 2 frozen bananas with 1 tablespoon cocoa powder (or 1 tablespoon dark chocolate chips) for a creamy, chocolatey treat.
Apple Cinnamon: 1 frozen banana, 1 sliced apple, ½ cup plant-based milk, 1 tablespoon almond butter, and ½ teaspoon cinnamon make this vegan smoothie bowl taste like apple pie. Yum!
🍽 Serving Suggestions
The best part of a smoothie bowl? The toppings! This is the exact order I like to arrange my smoothie bowls for the best presentation and balance of flavors:
I always start with a crunchy base, like homemade vegan granola or chopped nuts: almonds, walnuts, or pecans work great. Next, I add fresh fruit, like sliced bananas or berries, to bring in natural sweetness and color. For extra texture, I sprinkle on dried fruit, always choosing no sugar added or freeze-dried options for the best flavor.
Then comes my favorite part, a generous spoonful of nut butter, whether it’s almond, pumpkin seed butter, or even a drizzle of homemade vegan Nutella. If I’m in the mood for a little indulgence, I top it off with chocolate chips or cacao nibs for a hint of richness. Finally, a drizzle of maple syrup or vegan honey ties everything together beautifully.
🧊 Storage Directions
Refrigeration: Smoothie bowls really are meant to be eaten right away so I don’t really recommend storing this recipe at all. However if you do need to store the smoothie bowl base, you can keep it in an airtight container in the fridge for up to 24 hours.
Freezing: I don’t recommend freezing this recipe.
❓Recipe FAQs
While you can’t necessarily make a smoothie bowl ahead of time because it melts, you can still be prepped and ready to make it go fast! Here are a few things I like to do to be prepared:
1) Have the frozen fruit measured out and stored in bags or containers per servings.
2) Have all my toppings ready to go.
3) Pre-measure the liquid I am using and store in a jar in the fridge.
That way the morning of, all I have to do is dump and blend! Then top with what I prepped.
The main differences are in the consistency and how you eat them:
Smoothies: You drink them in a glass, with everything blended inside. They’re easy to transport and can be taken on the go.
Smoothie Bowls: You eat them with a spoon in a bowl, the ingredients can be both blended in and put on top, and they’re not very transportable – it’s better to sit and eat and enjoy them!
I like both – just depends on what my needs are that day!
Yes! If your blender isn’t strong enough, let the frozen fruit sit out for 2-3 minutes to soften slightly before pulsing. You can also cut fruit into smaller pieces before blending.
If you followed my instructions but your smoothie bowl is still a little too thin, I recommend adding in any of the following to get the thickness you want: 1/2 cup additional frozen fruit, 1/4 of a frozen avocado, protein powder, ground chia seeds, or ground up oats.
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📋 Recipe Card
Vegan Smoothie Bowl
There’s nothing better than starting my day with a thick, creamy, and refreshing Vegan Smoothie Bowl. My recipe is packed with fiber, natural sweetness, and a variety of nutrients, making it the perfect healthy breakfast or snack. Plus, it’s easy to make and completely dairy-free.
Servings: 1
Calories: 267kcal
Shop Ingredients on Jupiter- My #1 Secret Tip for making a super thick, creamy smoothie bowl is to pulse the fruit first, breaking it into little bits without fully blending it. Then, add your liquid and finish blending. After lots of trial and error, I realized that doing it this way helps the blender work more efficiently once the liquid is added. It doesn’t overheat, which means the smoothie stays thick and creamy instead of melting too quickly.
- Use Only Frozen Fruit For Maximum Thickness: I do not recommend fresh fruit for smoothie bowls, it makes the base too runny. If you only have fresh fruit, freeze it for at least 4 hours before blending.
- Add Liquid Gradually If Needed: If you’re worried about your base getting too thin, add half the amount of liquid, blend and then add more as needed.
- Serve Immediately: I have found that smoothie bowls start melting fast and become runny the longer they sit! I like to have all my toppings ready beforehand, so I can immediately serve and enjoy that thick, fro-yo like texture.
Calories: 267kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 120mg | Fiber: 12g | Sugar: 21g | Calcium: 128mg | Iron: 1mg
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