The smoothie bowl is an opportunity to make something pretty — and pretty healthy — for breakfast. By spreading your oat-based smoothie in a bowl and topping it with colorful bits of raspberries and almonds, it’s not only a meal but it’s also a work of art.
Active time: 10 minutes | Total time: 10 minutes
Cacao Nib & Almond Green Smoothie Bowl
Ingredients
- 3 tsp cacao nibs, divided
- 1 cup (245g) 0% plain Greek yogurt
- 2 tbsp (32g) almond butter
- 1 medium banana, frozen
- 2 cups raw spinach, packed
- ¼ cup (20g) rolled oats
- ¼ small banana, thinly sliced on the diagonal
- ½ cup fresh raspberries
- 2 tbsp whole raw almonds, roughly chopped
Directions
Add 2 tsp of the cacao nibs to a high-speed blender. Add the yogurt, almond butter, frozen banana, spinach, and oats, then blend, tamping or scraping down as needed, until smooth, adding a splash of water if needed to blend.
Divide the puree between two bowls and smooth the tops. Arrange the banana slices, raspberries, chopped almonds, and remaining cacao nibs over each bowl. Serve immediately.
Serves: 2 | Serving Size: 1 cup
Nutrition (per serving): Calories: 385; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 4g; Cholesterol: 6mg; Sodium: 71mg; Carbohydrate: 40g; Dietary Fiber 9g; Sugar: 19g; Protein: 22g
Nutrition Bonus: Potassium: 894mg; Iron: 18%; Vitamin C: 45% ; Calcium: 27%; Vitamin A: 188%
Originally published April 2018; Updated April 2026
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