When the weather gets warmer, I find myself craving something fresh, colourful and fruity. I normally eat more vegetables than fruit, but when strawberries are in season, I find them very hard to resist!
This strawberry smoothie bowl is one of those recipes that takes hardly any time to put together. Strawberries and banana make the base naturally sweet and creamy, while chia seeds, almonds and quinoa flakes add texture and a little more substance.
It’s lovely for breakfast, but also works well when you want something light and refreshing later in the day. And, as with many of my recipes, you can easily adapt it depending on what you have in the kitchen.
Why you’ll love this strawberry smoothie bowl
- It’s quick and easy. There is very little preparation involved, which makes it useful on busy mornings.
- It’s naturally sweet. The strawberries and ripe banana provide plenty of sweetness without needing to add sugar.
- It’s fresh and refreshing. Particularly good on a warm summer morning when a heavy breakfast isn’t very appealing.
- It includes a variety of plant foods. Fruit, chia seeds, almonds and quinoa flakes each bring something different to the bowl.
- It’s naturally dairy-free. The recipe uses almond milk rather than dairy milk.
- You can make it your own. Change the toppings or try some of the substitutions below, depending on what you have available.
- It can be made gluten-free. If you need to avoid gluten, choose certified gluten-free quinoa flakes and check the labels of your other packaged ingredients.
Nutritional benefits of this strawberry smoothie bowl
I like recipes that make it easy to include a variety of plant foods without requiring a long list of ingredients or much preparation. This smoothie bowl brings together fruit, nuts, seeds and quinoa flakes in one simple breakfast.
Strawberries provide vitamin C and fibre
Strawberries are a good source of vitamin C and also contribute fibre to your diet. Vitamin C contributes to normal immune function and helps maintain healthy skin, blood vessels, bones and cartilage.
Strawberries also bring plenty of flavour and colour to the bowl, so you don’t need to rely on added sugar to make it enjoyable.
Chia seeds provide fibre and plant-based omega-3
Chia seeds are small but nutritionally useful. They provide dietary fibre, some protein and alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid.
They also absorb liquid, which makes them particularly suited to recipes like this. Sprinkled over the finished bowl, they add a little texture too.
Almonds provide unsaturated fats
Almonds provide unsaturated fats, along with protein, fibre and a range of micronutrients. Including a small amount of nuts or seeds alongside fruit can help add variety to a breakfast.
You can use whole almonds in the smoothie or substitute almond butter if you prefer a smoother texture.
Banana adds sweetness and creaminess
A ripe banana is useful here for more than its flavour. It helps give the blended fruit a naturally creamy texture and adds sweetness without the need for refined sugar.
If your bananas are getting very ripe, this is a great way to use them rather than letting them go to waste.
Quinoa flakes add texture
Quinoa flakes help thicken the smoothie mixture and make the bowl a little more substantial. They also add another plant-based ingredient to the recipe.
As always, it’s worth looking at the overall balance of your diet rather than expecting one particular food or recipe to provide all the nutrition you need.
Strawberry smoothie bowl Ingredients
- 1 banana
- 1 cup of strawberries
- 2 tablespoons of quinoa flakes
- 5 almonds or 1 teaspoon of almond butter
- 120ml of almond milk
- 1 tablespoon of chia seeds
- 1 teaspoon of bee pollen, optional
How to make the Strawberry smoothie bowl
Prep time: 5 minutes
Total time: 5 minutes
Servings: 1
Course: Breakfast
Dietary information: Dairy-free; gluten-free when suitable certified ingredients are used
- Place half the banana, the strawberries, quinoa flakes, almond milk and almonds or almond butter into a food processor.
- Blend until smooth and creamy. If the mixture is too thick to blend easily, add a small splash more almond milk.
- Pour the smoothie mixture into a bowl.
- Slice the remaining half of the banana and arrange it on top with a few extra strawberries.
- Sprinkle over the chia seeds and, if you’re using it, the bee pollen.
- Serve straight away and enjoy!
Ingredient substitutions
The beauty of a smoothie bowl is that you don’t need to follow the recipe rigidly. There are plenty of easy swaps depending on your preferences and what you have in the cupboard.
Almonds or almond butter
Use either five almonds or one teaspoon of almond butter. If you have a nut allergy, sunflower seed butter is an alternative, although it will give the bowl a slightly different flavour.
Almond milk
You can use another unsweetened plant-based milk, such as soya, oat or coconut milk. If you need to follow a gluten-free diet, check the label of your chosen product, particularly with oat milk.
Quinoa flakes
You can simply leave out the quinoa flakes if you don’t have them, although the finished smoothie bowl will be slightly thinner. Alternatively, try a small amount of gluten-free oats.
Chia seeds
Ground flaxseed is an easy alternative to chia seeds, or you can leave them out altogether.
Bee pollen
Bee pollen is optional and isn’t needed for the smoothie base. Feel free to leave it out. If you have a pollen or bee-related allergy, it’s sensible to seek appropriate professional advice before consuming bee pollen.
Expert tips for making the perfect smoothie bowl
Use frozen fruit for a thicker texture.
If you like your smoothie bowls really thick and cold, freeze your banana and strawberries beforehand. You may need less almond milk when using frozen fruit.
Go easy on the liquid.
This is probably the most important tip for getting the right consistency. Start with 120 ml of almond milk and only add more if you need it. You want a mixture that’s thick enough to eat with a spoon.
Use a ripe banana.
The riper the banana, the sweeter and creamier your smoothie bowl will be. It’s also a handy way to use up bananas that are past their best for eating on their own.
Don’t worry about getting it perfectly smooth.
Blend until you have the consistency you like. A few small pieces of fruit aren’t a problem, and there’s no need to keep processing it once you’re happy with the texture.
Have fun with the toppings.
Fresh strawberries and banana are an obvious choice, but you could also try chopped almonds, pumpkin seeds, coconut flakes or a spoonful of natural yoghurt.
Think about what keeps you satisfied.
This is a fruit-based breakfast, so it won’t necessarily keep everyone full for the same length of time. If you find yourself hungry again soon afterwards, try adding a more substantial protein-rich topping, such as natural yoghurt, or enjoy it alongside another source of protein.
How to store a strawberry smoothie bowl
A smoothie bowl is best eaten straight after making it, when the fruit is fresh and the texture is at its best.
If you do have leftovers, cover the bowl and refrigerate it, then eat within 24 hours. The mixture may thicken as it sits and the fresh fruit toppings will soften, so give it a stir and add fresh toppings before eating.
For busy mornings, one of the easiest options is to prepare the fruit in advance. Slice your bananas and strawberries, freeze them in portions and then simply blend them with the remaining ingredients when you’re ready for breakfast.
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