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Fresh Start Smoothie Bowls

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at

It’s January and that means everyone gets to reboot, do it over and start again. All the scrumptious snacks and multiple meals washed down by holiday cocktails and finished with rich desserts can be forgotten by new resolutions.

Oh, if only that were true. Now it’s time to cleanse. My body is craving health food. I think sugar and I are going to part ways for a time. In the interest of starting my days with antioxidants and vitamins while maintaining the taste my body has gotten used to over the past several weeks, I’m making smoothie bowls.

Green Smoothie Bowl

Some people think smoothie bowls are glorified smoothies; just smoothies that you put in a bowl and then top with artfully displayed fruits, nuts and whatever else you think would look pretty. Since the dawn of Instagram, many a food blogger and influencer have created elaborate and over-the-top smoothie bowls to garner likes, comments and more followers. They have succeeded in their quest because this breakfast, if nothing else, is really so pretty.

However, the smoothie bowls I make and have ordered at various health food shops are packed with wonderful nutrient-dense ingredients like kale, spinach, dates and protein powders. They are made with far less liquid than a smoothie, creating a thick, sorbet-like density that helps balance the toppings.

For the green smoothie, I used strawberries, which let the green color come through more. For the purple bowl, I used darker berries (raspberries, blackberries, blueberries).

Purple Smoothie Bowl

For more protein, add nut butter! This also enhances the natural sweetness of the smoothie. Divide between 2 serving bowls and top with desired toppings! They’re best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.

Smoothie Bowls
Fresh Start Smoothie Bowls



For the Smoothie

  • 1/2 apple
  • 2 pitted medjool dates
  • 1 medium ripe banana, fresh or sliced and frozen
  • 1 cup fresh or frozen mixed berries (use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie)
  • 2 large handfuls spinach
  • 1 large handful kale, large stems removed
  • 1 1/2-2 cups unsweetened non-dairy milk such as almond milk
  • 1 Tbsp. flax seed meal
  • 2 Tbsp. salted creamy almond or peanut butter, optional

For the Toppings

  • Granola
  • Raw or roasted nuts (almonds, pecans, walnuts, etc.)
  • Shredded unsweetened coconut
  • Fresh berries
  • Fresh banana, sliced
  • Chia seeds
  • Roasted, unsalted sunflower seeds
  • Almond or peanut butter


  1. Add all smoothie ingredients to a blender and blend until creamy and smooth.
  2. Add more almond milk to thin, but only enough to get your blender going.  Keep it as thick as possible.
  3. Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess. Remember, you want it to be thick and creamy to support the toppings.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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