Strawberry PB Smoothie Bowls
The smoothie bowl craze has been going strong for the past few years, and what’s not to love. Rather than drinking your smoothie, making it thicker allows you to add some toppings and eat it with a spoon! This combination made with bananas, strawberries was absolutely delicious and will be on repeat again. It literally takes 5 minutes to make, so it’s great for weekday breakfasts (just make sure you freeze the strawberries the night before). This recipe is slightly adapted from Lindsay Cotter’s cookbook, Nourishing Superfood Bowls Cookbook (affil link). What a gorgeous cookbook filled with wholesome, complete meals in just one bowl. Her recipes are gluten-free and allergy friendly, with vegan, vegetarian and Paleo options. I added some toppings to my bowl for some texture and color, which increases the calories and weight watcher points. So keep that in mind, but if you want to keep it light, some fresh sliced strawberries or blueberries would work fine.
Smoothie Bowls Recipe Notes:
For Paleo option, use almond butter in place of peanut butter. If your peanut butter is too thick and isn’t smooth after microwaving, you can add a drop of coconut oil. To reduce calories and sugar, omit the maple syrup and extra toppings.