Three Plant-Fuelled Smoothie Bowls To Start Your Day

Anyone with an Instagram account couldn’t possibly have missed the fact that smoothie bowls are everywhere. At some point, the internet collectively decided that smoothies were best enjoyed in a bowl, rather than a glass. A plausible explanation could lie in the fact that smoothie bowls are easily topped off with Insta-friendly lashings of fruit, berries and nuts to create an utterly photogenic image of a healthy vegan breakfast -something that isn’t as easy with a glass.

I’ve been documenting my smoothie bowl experiments on Instagram (guilty!) and when Vilda’s editor asked me to put together my top three to share with you, the choice was a no-brainer: from creamy buttermilk and colourful classic flavours to a quirky unicorn bowl, here are my most-loved breakfast recipes. The best bit? They’re the easiest recipes on earth. All it takes is a blender and some yummy plant-based ingredients.

Vegan Buttermilk Smoothie Bowl (above)

Blend 2 frozen bananas, 1 cup of frozen strawberries, 1 cup of plant-based milk, 1 tbs chia seeds and 15 g vegan protein powder (optional) until creamy and top with fresh berries, mini kiwis, mulberries and granola!

Unicorn Smoothie Bowl
Pink smoothie: 1 frozen banana, 1/8 cup frozen raspberries, 1/4 cup mango, 1 tsp Shatavari powder (optional, good for your hormones), 1/2 cup cashew milk.
Blend until creamy and pour into a bowl.
Blue smoothie: 1,5 frozen bananas, 1 tsp blue spirulina powder, 1/2 cup coconut milk
Blend until creamy and mix blue with pink. Top with your favorite toppings, like raw white chocolate or edible flowers.

Classic Ace Bowl

2 frozen bananas, 1 sachet of frozen acai berries, 1/2 cup mixed frozen berries, 1 tbsp chia seeds, 3/4 cup oat milk
Blend until creamy and top with fresh berries, banana slices, goji berries and peanut butter.
For more vegan food, follow Vilda on Pinterest

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Elisa Brunke

Fashion & Lifestyle Writer

Elisa was born in Hamburg, lived in Berlin and Luxemburg and then returned to her beloved hometown, where she studied fashion journalism and now works as an editor. She is passionate about cooking (and eating) healthy vegan foods, the combination of chocolate and peanut butter, boys with tattoos, punk music and animals, especially (her own two) cats.

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