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+ servings
Strawberry smoothie bowl in white bowl with granola and fruit on top

Strawberry Peanut Butter Swirl Smoothie Bowls

Strawberry Peanut Butter Swirl Smoothie Bowls are creamy vegan smoothie bowls with a decadent peanut butter swirl! {V, GF, Paleo option}
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Ingredients

  • 2 tablespoons 25 g frozen peanut or almond butter
  • 1 cup 240 ml almond milk, divided
  • 1 cup 150 g frozen strawberries
  • 1 small banana
  • 1/8 teaspoon ground ginger optional
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon 15 ml honey or maple syrup
  • 1/2 kiwi or mango for extra tartness, optional
  • 1 tablespoon 12 g almond or peanut butter
  • 1 teaspoon coconut oil or butter

Optional toppings:

  • Slivered almonds
  • Gluten-free oats or granola
  • Flaxseed
  • Maple syrup

Instructions 

  • In a blender, add the frozen nut butter and 2 tablespoons (30 ml) of the almond milk.  Blend until smooth.  Be patient as this could take a while, but the frozen nut butter will eventually get creamy and thick, which is the perfect thickener for smoothie bowls.
  • Add the remaining almond milk, strawberries, banana, ginger, cinnamon, honey or maple syrup and kiwi or mango, if desired.  Blend until smooth and pour into serving bowls.
  • In a small microwave-safe bowl, add the nut butter and coconut oil and melt in the microwave for 30 seconds or less.  Whisk together the and drizzle over each bowl or 1 large bowl.  Top the bowls with the slivered almonds, gluten-free oats, flaxseed and maple syrup.

Notes

  • Recipe from Nourishing Superfood Bowls by Lindsay Cotter.
  • Allow 3-4 hours for the nut butter to freeze.
  • For Paleo option, use almond butter in place of peanut butter.

Nutrition

Calories: 469kcal, Carbohydrates: 59g, Protein: 12g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 12g, Cholesterol: 25mg, Sodium: 194mg, Fiber: 7g, Sugar: 39g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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