Name: Tropical Smoothie Bowl
Prep time: 10 min
Total time: 10 min
Ingredients: 1 container (5.3 ounces) vanilla dairy-free yogurt alternative (I use Silk); 1 cup frozen mango chunks; ¼ cup light coconut milk; Toppings: diced mango, sliced kiwi, chia seeds and unsweetened coconut flakes

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Packed with nutritious ingredients, this creamy vegan smoothie bowl is a tropical delight! I blend yogurt with mango and coconut milk and top it off with colorful toppings. It's the perfect dish to get your day going! And it's dairy-free!

On most weekdays, I grab a quick breakfast on my way out the door. I usually don’t have a lot of time in the morning yet I know how important it is to eat a good breakfast. But on days when I have the luxury of a little more time, I like to give myself a little extra treat.

Smoothie bowls are all the rage right now. A little more substantial than a smoothie, smoothie bowls are thicker and as the name suggests, you eat them in a bowl with a spoon instead of drinking them with a straw. While smoothies are usually something you take on the go, smoothie bowls are a little more special because you can sit down and enjoy them as a meal. Plus, you can also top them with a bunch of yummy and nutritious toppings. Diced fruit, berries, granola, nuts, seeds, edible flowers or pretty much anything else you can think of. The sky’s the limit!

Tropical Smoothie Bowl (Dairy-Free)

I usually go with Greek yogurt as the base for my smoothies and smoothie bowls. But I wanted to make my Tropical Smoothie Bowl vegan so for this recipe, I use dairy-free yogurt (Sill Dairy-Free yogurt alternative).

There are plenty of yogurt alternatives on the market that have a creamy texture similar to traditional yogurt. They're typically made with soy, coconut, almonds, cashews, flaxseed or oats. Many of them boast a good amount of protein, calcium and Vitamin D. They're great options for those who are lactose intolerant, vegan or anyone avoiding dairy products in general.

How to Make This Tropical Smoothie Bowl

To make this smoothie bowl, simply blend the dairy-free yogurt with frozen mango chunks and some coconut milk in a high speed blender.

You can use fresh mango if it's in season but frozen mango will give a thicker, creamier consistency. Then, pour the mixture into a bowl and have fun adding your toppings! To stick with the tropical theme, I top mine off with some more diced mango, slices of vibrant, green kiwi and dried coconut flakes.

And finally, for extra texture and a boost of omega-3s, fiber and antioxidants, I sprinkled on some chia seeds. This smoothie bowl is the perfect dish to get you going in the morning and it will make you feel like you’ve been transported to a tropical paradise, all in the comfort of your own home.

This recipe is part of my 1 0 Healthy Smoothie Recipes For The New Year Collection

More Delicious Smoothie and Smoothie Bowl Recipes:

Tropical Smoothie Bowl

5 from 2 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings:

Calories: 276kcal

Author: Dr. Sonali Ruder

Equipment

▢
Blender

Ingredients

▢ 1 container (5.3 ounces) vanilla dairy-free yogurt alternative (I use Silk)
▢ 1 cup frozen mango chunks
▢ ¼ cup light coconut milk
▢ Toppings: diced mango, sliced kiwi, chia seeds and unsweetened coconut flakes

US Customary - Metric

Instructions

Puree the dairy-free yogurt, mango, and coconut milk together in a blender until smooth. Pour into a bowl. Top with diced mango, sliced kiwi, chia seeds and coconut flakes.