Our Favorite Fall Smoothie Bowls — Straight From An mbg Editor's Brand-New Cookbook

mbg Contributor By Leigh Weingus
mbg Contributor
Leigh Weingus is a New York City based freelance journalist writing about health, wellness, feminism, entertainment, personal finance, and more. She received her bachelor’s in English and Communication from the University of California, Davis.
Our Favorite Fall Smoothie Bowls — Straight From An mbg Editor's Brand-New Cookbook
Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission.

Leigh Weingus is mbg's senior yoga and fitness editor and the author of the new cookbook A Rainbow of Smoothie Bowls: 100 Wholesome and Vibrant Blended Creations.

Below are three recipes from the cookbook that celebrate fall produce and flavors, making it easier to transition your smoothie bowl habit from summer to the cooler seasons.

Blueberry Chocolate Chip Apple Chia Bowl

There is nothing better than eating dessert for breakfast, especially when it's healthy and won't lead to a sugar crash before lunch. Tossing chia seeds in there will add crunch and keep you full for hours.

Base

  • 1 frozen banana
  • 1 cup blueberries
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup almond milk

Toppings

  • 1⁄2 apple, sliced into chunks
  • 1⁄8 cup raspberries
  • 1 tablespoon chocolate chips
  • 1 teaspoon chia seeds
  • 1 teaspoon maple syrup

Preparation

1. Make your base. Add banana, blueberries, cocoa, and almond milk to blender and blend until smooth. Transfer to a bowl.

2. Add your toppings. Top with apple chunks, raspberries, chocolate chips, and chia seeds. Drizzle with maple syrup.

Variation

Although chia seeds are the most mainstream of the seeds out there, if you want some variety or you're not a huge fan, try experimenting with:

  • hemp seeds
  • sunflower seeds (without the shells)
  • sesame seeds
  • flaxseeds
Advertisement

Pumpkin Pie Bowl

Base

  • 1 frozen banana
  • 1⁄2 cup pumpkin puree
  • 1 cup almond milk

Toppings

  • 1⁄4 cup raspberries
  • 1⁄4 cup granola
  • 2 cinnamon sticks
  • 1 teaspoon ground cinnamon

Preparation

1. Make your base. Add banana, pumpkin, and almond milk to blender, and blend until smooth. Transfer to a bowl.

2. Add your toppings. Top with raspberries, granola, and cinnamon sticks, and sprinkle cinnamon on top.

Tip: Try tossing a small handful of dates into your blender. This will add a naturally sweet, smooth taste to your smoothie and make it taste a lot more like dessert.

Matcha Vanilla Bowl

Matcha is great for a lot of things—drinking on its own, adding to baked goods, and blending into smoothies. Not only does this powdered green tea have the prettiest green color ever, but it's full of health benefits like antioxidants and an amino acid called L-theanine, which gives you a feeling of calm alertness. On top of that, it's delicious.

Base

  • 1 frozen banana
  • 1 cup almond milk
  • 1⁄4 teaspoon vanilla
  • 1 teaspoon matcha

Toppings

  • 1⁄8 cup raspberries
  • 1 tablespoon cacao nibs
  • 1 teaspoon chia seeds
  • 1 tablespoon shredded unsweetened coconut

Preparation

1. Make your base. Add frozen banana, almond milk, vanilla, and matcha to blender, and blend until smooth. Transfer to a bowl.

2. Add your toppings. Scatter raspberries, cacao nibs, chia seeds, and shredded coconut evenly across bowl's surface.

Variation

If you want an earthier taste, try using hemp milk in this one. I personally think it pairs perfectly with matcha.

And do you want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join our upcoming live office hours.

Advertisement

More On This Topic

The 14-Day Plant-Based Challenge

The 14-Day Plant-Based Challenge
More Food

Popular Stories

Advertisement

Latest Articles

Latest Articles
Advertisement

Your article and new folder have been saved!