Chocolate Avocado Smoothie Bowl
Today’s post is a continuation of the chocolate avocado theme from a couple of week’s ago. This time, instead of Chocolate Avocado Cookies, I’m sharing one of my favourite smoothies bowl recipes. Like the previous recipe, this one is another #wastenotwantnot creation. I love making this one using overripe avocado (or frozen avocado if I’ve got some). It’s a great way to disguise an avocado that’s slightly past it’s best or one that was disaapointing to start with… You don’t taste the avocado as such, but it adds a delicious creaminess that is not to be missed!
For those of you who haven’t tried a smoothie bowl, then you’re in for a treat. I know smoothie bowls seem like a bit of a fad, but they’re something I genuinely love. For me, drinking a liquid smoothie for breakfast isn’t satisfying. No matter what goes into it, I need a crunch, something to get my teeth into. Consequently, a smoothie bowl is the perfect option as I make it really thick, load it with nourishing ingredients and then top it to my hearts content. A word of warning – you really don’t need that much liquid to make a smoothie bowl! Take care to add your chosen liquid little by little to ensure that thicker texture. Too much liquid and there’s no going back!
Smoothie bowls are a fantastic way to pack in at least 2-3 portions of your daily fruit/vegetable intake before 9am. You can skip out of the house to work knowing you’ve started off well! As a general rule of thumb, a fruit/vegetable portion is approximately 80g. This does vary slightly, but you get the gist. For example, amongst other ingredients, this bowl contains one medium frozen banana, half of an avocado, a handful of leafy greens and it’s topped with fresh berries. Nutritious, but most importantly delicious!
I always make sure to add a source of protein and a source of healthy fats. Don’t shy away from the good stuff! A smoothie made purely from fruits and vegetables will cause your blood sugar to spike and won’t sustain your appetite for very long.
My favourite sources of healthy fats include:
· Avocado (well, duh!)
· Nut butter
· Chia seeds
· Coconut oil
One final thing before the recipe (which I know you’re eagerly waiting for!) is that smoothie bowls are SO quick to make. They might sound complicated, with a long list of ingredients, but you simply have to throw everything into your blender and you’re good to go. I’d recommend investing in a good blender (I’ve been using a Nutribullet Pro for the past few years) and making sure you’ve got a large enough blender cup (I used the large cup) otherwise you may struggle to blend it and reach that desired creamy texture.
Now for today’s recipe… Here’s my suggestion for my favourite chocolate avocado smoothie bowl, but it’s entirely adaptable depending on your taste preference and what you’ve got in the cupboard. Have a go and see where it takes you!
Chocolate Avocado Smoothie Bowl
Time: 5 minutes
Gluten Free, Vegan Option
- One frozen banana, pre-chopped
- An large chunk of courgette, sliced
- ½ of a ripe avocado (approx 60g)
- 2 tbsp. chocolate protein powder (*I used That Protein, but see below for an option without this)
- 2 tbsp. raw cacao powder
- 1 tbsp. chia seeds
- 1 tsp. maca powder (optional)
- ½ tsp. cinnamon
- ½ cup (approx. 120g) unsweetened greek yoghurt (or coconut/soya if preferred)
- 1 tsp. honey or maple syrup
- 100ml almond milk (or a splash more, depending on your desired thickness)
*Notes: If you don’t have any chocolate protein powder, then that’s okay! I suggest substituting it with either a plain/vanilla protein powder and add an extra tablespoon of raw cacao powder and a couple of tablespoons of oats/ground almonds/flaxseed. Raw cacao powder is incredibly light so you’ll need a fair bit to make it taste chocolatey!
- Simply add all the ingredients to your blender and blend on a high speed until smooth. Start with the fruit and vegetables, follow with the dry ingredients, and add the liquid ingredients in last.
- Pour into a bowl and top with your choice of toppings (or add a little extra liquid and pour into a glass). Enjoy!
Honestly, it tastes incredible. You’ve got to give it a go. If you’ve got any questions about substitutions, then just drop me a comment below or message me on Instagram. I’d make it for breakfast every day, but I don’t think I’d appreciate it as much if I did. It’s so smooth and creamy, like you’re eating a dessert for breakfast. It’s sweet without being too sweet. It’s just so damn delicious. Topped with some crunchy granola or puffed cereal, a sprinkling of nuts/seeds and some fresh berries and I’m in heaven. Okay, I think you get the picture...
Until next time,