Ingredients
Base
2 cups pineapple (cubed, fresh or frozen)
2 cups mango (cubed, fresh or frozen)
2 small bananas (frozen, fairtrade)
½ cup plant-based milk (plain, unsweetened)
Toppings
¼ cup coconut flakes (unsweetened)
¼ cup chia seeds
1 kiwi (sliced)
¼ cup pistachios (shelled, unsalted)
Directions
1
Add all of the base ingredients to a blender or food processor.
2
Blend until smooth.
3
Divide between two bowls.
4
Split the coconut, chia, kiwi, and pistachio between the two bowls as toppings.
Chef's Notes
Substitutions
Instead of plant-based milk, use light coconut milk for even more tropical flavor.
Instead of pistachios, top with nuts or seeds of your choice for a little protein, fiber, and essential minerals.
Add more goodness and nutrition
Blend in a handful of kale or spinach for a leafy green boost.
Include a scoop of your favorite superfood powder like maca, spirulina, matcha, or acai.
Storage
Store leftover smoothie bowl base in an airtight container in the refrigerator for up to 3 days.
Ingredients
Base
2 cups pineapple (cubed, fresh or frozen)
2 cups mango (cubed, fresh or frozen)
2 small bananas (frozen, fairtrade)
½ cup plant-based milk (plain, unsweetened)
Toppings
¼ cup coconut flakes (unsweetened)
¼ cup chia seeds
1 kiwi (sliced)
¼ cup pistachios (shelled, unsalted)
