Cherry Almond Smoothie Bowl

Apr. 27

I keep seeing smoothie bowl recipes pop up on food blogs and all over social media, and for a while, I couldn't figure out what the big deal was. But to be honest, after enjoying a few versions of smoothie bowls over the last couple weeks, I've jumped on the bowl bandwagon.

First, they're photogenic. Let's just be honest and admit that's why many of us like posting photos of them on Instagram. Second, it's all about the toppings. I don't know why, but it's just so fun to go crazy with toppings. Whether it's over ice cream, a blended soup, a plate of tortilla chips or a smoothie bowl, these "blank canvas foods" provide a tasty backdrop for whatever we can dream up to throw on them.

Third - and most important - smoothie bowls require we sit down. I love regular smoothies, but I usually eat them on the run. With a smoothie bowl, you've gotta pull up a chair, grab a spoon and actually sit down and enjoy. It's a breakfast you can whip up quickly, but is meant to be savored.

Are you a fan of the bowl? What are your go-to toppings?

Cherry Almond Smoothie Bowl
Yields about 16 ounces (not including toppings)

1 cup plain Greek yogurt
1 heaping cup frozen, pitted cherries
3 Medjool dates, pitted
2 Tablespoons almond butter
1/2 teaspoon vanilla extract
1/4-1/2 cup whole milk
Toppings (such as almonds, unsweetened coconut flakes, chopped dates, chia seeds)

Add the yogurt, cherries, dates, almond butter and vanilla to a blender. Add a splash of milk and blend until smooth. Add additional milk until you reach the desired consistency.

Pour into a bowl and top with your favorite toppings such as almonds, unsweetened coconut flakes, chopped dates or chia seeds. Grab a spoon, dig in and enjoy!