Description
A creamy, anti-inflammatory smoothie bowl made with frozen mango, turmeric, and nut butter. It provides sustained energy without the mid-morning crash and takes only five minutes to prepare.
Ingredients
Scale
- 2 cups frozen mango chunks
- 1 medium banana, frozen
- 1/2 cup unsweetened almond milk
- 1 tablespoon cashew butter or almond butter
- 1-inch piece fresh turmeric root (or 1/2 teaspoon turmeric powder)
- 1/2-inch piece fresh ginger (optional)
- 1/4 teaspoon black pepper
- 1 tablespoon chia seeds or hemp hearts
- Toppings: Granola, toasted coconut flakes, hemp seeds, maple syrup (optional), edible flowers
Instructions
- Slice the banana and freeze it until solid. Ensure mango chunks are frozen.
- Add frozen mango, frozen banana, almond milk, cashew butter, chia seeds, black pepper, and turmeric root to a high-speed blender. Add ginger if using.
- Blend on low, gradually increasing to high, for 1-2 minutes until completely smooth and thick. Stop to scrape down sides if needed.
- Pour the thick mixture into a wide, shallow bowl.
- Top with granola, coconut flakes, hemp seeds, and edible flowers. Drizzle with maple syrup if desired.
- Serve immediately while cold and thick.
Notes
Frozen fruit is essential for the thick, ice-cream-like texture. Black pepper is crucial for absorbing the curcumin in turmeric. Turmeric is fat-soluble, so do not skip the nut butter. If the mixture is too thick, add more liquid; if too thin, add more frozen fruit.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 38
- Sodium: 90
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 52
- Fiber: 8
- Protein: 8
Keywords: vegan, smoothie bowl, turmeric, mango, healthy breakfast, anti-inflammatory, gluten-free, nut-free option, 5-minute recipe