Chocolate-Strawberry Smoothie Bowl

Greg Dupree;  Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 1 medium-size ripe banana (about 4 oz.), sliced
  • 1 cup frozen cauliflower florets (about 3 oz.)
  • 1 cup frozen sliced strawberries (about 4 oz.)
  • 1/3 cup well-shaken canned coconut milk
  • 1/3 cup coconut water, plus more as needed
  • 1/4 cup raw cacao powder
  • 1 tablespoon almond butter
  • Pinch of salt
  • 2 teaspoons raw honey, optional
  • Desired toppings


1. Freeze banana slices for at least 30 minutes or up to 1 day.

2. Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.

  • Active: 5 minutes
  • Total: 35 minutes
  • Yield: 2

Nutritional Information

Calories per serving: 288
Fat per serving: 16g
Saturated fat per serving: 10g
Cholesterol per serving: 0mg
Fiber per serving: 8g
Protein per serving: 8g
Carbohydrates per serving: 31g
Sodium per serving: 52mg
Iron per serving: 3mg
Calcium per serving: 61mg

Good to Know

Frozen cauliflower is practically tasteless and adds tons of fiber and vitamins C and K.

This Recipe Is

Beth Lipton

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