Avocado Smoothie Bowl With Cashew Cream
User Reviews
5
Avocado Smoothie Bowl With Cashew Cream
Description
The recipe begins by toasting cashews to bring out a nutty aroma before soaking them overnight for optimal creaminess when blended with light coconut milk and a pinch of salt. The smoothie base uses mashed avocado and vanilla Greek yogurt combined with unsweetened vanilla almond milk, vanilla protein powder, frozen banana, and chopped kale, ensuring a balance of creaminess and nutrition. Blending these ingredients creates a thick consistency suitable for eating with a spoon rather than drinking.
Swirling in cashew cream elevates the bowl’s richness and offers a subtle coconut undertone. The reserved toasted cashews sprinkled on top add crunch, while coconut flakes and pomegranate seeds introduce additional layers of flavor and freshness. The bowl’s varied textures and mildly sweet, green flavor profile suit a revitalizing start to the day or a satisfying snack.
The process involves planning ahead to soak the cashews but requires straightforward blending steps. The smoothie bowl can be customized with preferred toppings or additional fruit if desired.
Ingredients
For the cashew cream:
- 1/2 cup cashews plus additional for garnish
- 6 tablespoons coconut milk light
- salt a pinch
For the bowl:
- 1/4 cup avocado mashed
- 1/4 cup Greek yogurt 2% fat, vanilla flavor
- 3/4 cup almond milk unsweetened vanilla
- 2 tablespoons protein powder vanilla
- 1/2 banana frozen and roughly chopped, small
- 1/4 cup kale roughly chopped and firmly packed
- coconut flakes for garnish
- pomegranate seeds for garnish
Instructions
- Preheat your oven to 400°F and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 5-10 minutes. Set aside to cool.
- Once the cashews are cooled, reserve 2 tablespoons, place the rest in a medium bowl and cover them with water. Cover the bowl with plastic wrap and refrigerate for 8 hours.
- Drain the water and add them to a small food processor. Add the coconut milk and a tiny pinch of salt, then blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes. Set aside.
- In a large blender, add the remaining ingredients (except for coconut flakes and pomegranate seeds) and blend until smooth. The mixture should be quite thick and creamy.
- Divide the smoothie between two bowls and swirl in 2 tablespoons of the cashew cream.
- Garnish with reserved cashews, coconut flakes, and pomegranate seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Bowls
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 22.9g | 8% |
| Protein | 15.3g | 31% |
| Fat | 25g | 38% |
| Saturated Fat | 6.3g | 32% |
| Polyunsaturated Fat | 3.5g | 21% |
| Monounsaturated Fat | 13.1g | 66% |
| Cholesterol | 1.4mg | 0% |
| Sodium | 343mg | 14% |
| Potassium | 615mg | 13% |
| Fiber | 4.4g | 18% |
| Sugar | 6.3g | 13% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
