Mango Smoothie Bowl

These fruity mango smoothie bowls are fortified with oats and chia seeds and are excellent for breakfast or as an energizing snack. Frozen bananas and mango create a smooth and creamy base, orange juice offers a subtle citrus background, and turmeric deepens the yellow hue. Top with fresh blueberries and sliced kiwi for extra juicy goodness. Feel free to get creative with your toppings; for instance, you could use any combination of other berries or fresh fruit, pumpkin seeds, slivered almonds, cacao nibs and so on. Store any leftover smoothie in an airtight container in the refrigerator for up to one day.

Tips: To freeze bananas, line a baking sheet with parchment paper. Freeze sliced bananas on prepared baking sheet for at least 2 hours.

This recipe can be made gluten-free, if you use certified gluten-free rolled oats.

This recipe is from Forks Meal Planner, which features more than 1,000 exclusive recipes and customizable weekly meal plans to simplify healthy plant-based eating. Try Forks Meal Planner for free today.

For more inspiration, check out these tasty ideas:

Pineapple Ginger Smoothie
Berry-Banana Smoothie Bowls
Ultimate Earth Day Smoothie
Manna Quinoa Breakfast Bowl

Yield: Makes 4 smoothie bowls

Time: 15 minutes

4 bananas, sliced and frozen
8 oz. orange juice (1 cup)
10 oz. frozen mango (2 cups)
1 teaspoon ground turmeric
9 oz. fresh or thawed frozen blueberries (2 cups)
2 kiwis, peeled and sliced
1 cup rolled oats
1⅓ tablespoons chia seeds

Instructions

In a high-powered blender (or food processor), combine orange juice, frozen bananas, frozen mango, and turmeric. Process until smooth. Pour into bowls.
Fill each bowl with blueberries, kiwi, oats, and chia seeds.

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Mango Smoothie Bowl

Instructions

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