Whether for last-minute “fast food,” breakfast, a snack, or lunch, smoothie bowls have long been a favorite meal option in our house. They are an easy way to sneak in vegetables, serve a variety of foods, and pack in nutrients. We’ve found that pre-made smoothie bowls also work great in a lunchbox and make for a hassle-free morning. The most important steps are to freeze it overnight, remove it from the freezer in the morning, and store it in a freezer and leakproof container. For us, by the time it is lunchtime, our smoothie bowl is perfect.
(Makes two smoothie bowls)
4 individual packets of Pitaya Frozen Coconut
3/4 c. Water
1 Date (or a Splash of Maple Syrup)
Dash of Vanilla Extract
Choose what you want here & get creative:
Chopped Fruit (Strawberries, Kiwi, Blueberries, Raspberries, Blackberries, Starfruit, Banana, etc.)
Crunchy Topping (Granola, Hemp Seeds, Ground Flax Seeds, Chia Seeds, Bee Pollen)
Drizzle (Nut butter, Seed butter, Honey, etc.)
Place all smoothie ingredients into a high-powered blender and blend into smooth. Pour the smoothie into two freezer-safe and leakproof containers, dividing equally. While I prefer to add the toppings at this point, you can place the lid on the bowls and freeze overnight.
The following morning, remove one or two of the bowls from the freezer and top with desired toppings if you still need to do so. Leave bowls at room temperature until lunch; in our experience, they are the perfect consistency by lunchtime. If you are concerned about consistency, consider a trial run before school starts with a lunchtime similar to the schools.
Pretty much any smoothie recipe will work here, just remember to reduce the amount of liquid used when blending. A thicker smoothie allows for the perfect scoop able smoothie bowl.