Packed with plant based protein, this cherry almond smoothie bowl is great for breakfast, post-workout, or even a meal on a hot summer day. Top with your favorite toppings and enjoy.
Happy New Year everyone! I hope the holidays have treated you well. This cherry almond smoothie bowl is something I have been eating regularly. Not because of the new year resolution but the for Veganuary instead.
For those who don’t know, Veganuary is an annual challenge in the month of January where you go vegan for the whole month. It has been growing in popularity over the years because of many reasons. And this year I have made the pledge and am currently trying to conquer the month.
For many years I have explored the world of veganism. I think the main reason why I never succeeded was because I never focused on why I was doing it. And after a journey of bettering my relationship with food, realizing veganism is more than changing your diet, and holding myself accountable I decided to give it another go this year.
I wanted to tip toe into recipe creation with something more simple and things that people automatically think vegan. Hence this smoothie recipe.
This cherry almond smoothie bowl is creamy and sweet without adding any additional sweetener. It is also very nice as a post workout smoothie bowl with the protein powder and almond butter. I like to add pomegranate seeds, homemade granola, a drizzle of almond butter, even berries.
I hope you enjoy this recipe. If you give this a try this Veganuary, be sure to tag me on instagram with @kitchencliffnotes or use the hashtag of #kitchencliffnotes or #kitchencliffnotesrecipe. And if you want any further information on Veganuary I have linked their website here. It’s never too late to pledge or even make small changes to better the environment and the animals.
Cherry Almond Smoothie Bowl
Ingredients
Base Smoothie Recipe
- 1/2 Banana frozen
- 1 cup Dark Sweet Cherries frozen
- 1 cup Raspberries frozen
- 1 scoop Vanilla Plant Based Protein
- 1 tbsp Chia Seeds
- 1 tbsp Almond Butter
- 1 tsp Cinnamon
- 1 cup Plant Based Milk
- 1 cup Coconut Water or Water
Toppings
- 1/4 cup Pomegranate Seeds
- 1/2 cup Homemade or Store-bought Granola
- 2 tbsp Almond Butter
Instructions
- To a blender, add all your base ingredients ( 1/2 frozen banana, 1 cup frozen cherries, 1 cup frozen raspberries, 1 scoop vegan protein powder, 1 tbsp chia seeds, 1 tbsp almond butter, 1 tsp cinnamon, 1 cup plant based milk, and 1 cup coconut water or water) in order so the protein powder doesn't clump together. Blend until smooth. Pour into a bowl and add toppings. Serve and enjoy.
