Roasted Blueberry and Coconut Smoothie Bowls

Smoothies are a sort of cold beverage that can be produced from a range of fresh fruits and vegetables, as well as liquids like milk, fruit juice, water, crushed ice, ice cubes, or frozen fruit. Smoothies often appeal to the tastes of each individual. I enjoy strawberries, peaches, pineapple, and bananas. Kale, spinach, carrots, celery, and beets are a few examples of popular veggies.

Smoothies may simply be made vegetarian or vegan by swapping out cow’s milk for soy, coconut, or almond milk. Since fruits naturally have a sweet taste, it is possible to choose fruit juices without additional sugars. You may add honey, carob powder, and maple syrup for extra taste, as well as wheat bran or flax seed powder for more fiber.

Smoothies are made by blending fruit and ice in an electric blender until they are liquified. To avoid using ice, I like to use at least some frozen fruit.

Roasted Blueberry and Coconut Smoothie Bowls Ingredients

• 1pint Blueberries
• 2 Tablespoons. of honey
• 1/4 teaspoon Sea salt
• 1 cup plain yogurt made from soy or almonds (can use vanilla or strawberry)
• 1 large banana
• 1/4 cup cream of coconut
• 1 cup of ice

Roasted Blueberry and Coconut Smoothie Bowls Toppings:

Coconut flakes, miniature bananas, alfalfa sprouts, carob chips, crushed graham crackers, or granola.

Roasted Blueberry and Coconut Smoothie Bowls PREPARATION STEPS

• The blueberries should be put on a baking sheet with a rim to prevent them from rolling off, and the honey should be poured over them. Preheat the oven to 400 degrees. Sprinkle with salt.
• Roast the blueberries for ten minutes or so.
• After removing the berries from the oven, squeeze off as much juice as you wish. If you keep all of the juice, it will make your smoothie thinner.
• In a blender, combine the berries, yogurt, banana, coconut cream, and ice and mix until smooth.
• Fill a bowl halfway with the smoothie and top with your choice toppings.

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