Tropical Smoothie Bowl

5 from 1 vote

This energizing tropical smoothie bowl is refreshing and a must-try. Rich in Vitamin C, magnesium, B-vitamins, and other antioxidants and helpful phytochemicals, this bowl is a disease-fighting machine. This tropical smoothie bowl makes an excellent light breakfast, a hydrating snack before or after a workout, or anytime you need a pick-me-up. It's vegan, gluten-free, and soy-free.

Prep Time10

Total Time10

Course: Breakfast

Cuisine: Caribbean

Servings:

Calories: 308kcal

Author: Gigi & Sersie

Ingredients

1 mango peeled, pitted, and cubed
1 dragon fruit peeled and cubed
½ large papaya or 1 small papaya, deseeded, peeled, and cubed
1 ½ cups pineapple peeled and cubed
½ to 1 cup ice

Toppings

½ cup pineapple diced
1 Tbsp shredded coconut unsweetened
1 Tbsp chia seeds
1 Tbsp sliced almonds
1 date pitted and chopped optional, for added sweetness

Instructions

Peel and chop fruit into chunks.
Place dragon fruit (pitaya), papaya, mango, pineapple, and ice into a high-speed blender and blend until smooth and creamy (see Pro Tip in Notes below for a thicker consistency).
Pour the smoothie into a bowl, add the toppings, and enjoy!

Notes

Pro Tip: If you prefer a thicker bowl, we recommend freezing the cubed fruit first and omitting the ice. An alternative is to add a tablespoon of chia seeds to the blender, which will give the smoothie a thicker consistency.

Meal Prep: Store leftovers in an air-tight container (e.g., mason jar) in the refrigerator for up to 24 hours. Alternatively, put all the chopped fruit (mango, dragon fruit, payaya, and pineapple) into a freezer-safe bag and freeze for up to 3 months. When you're ready to enjoy, add contents to the high-speed blender with a splash of coconut water and blend until smooth and creamy. Pour into a bowl and add the other toppings.

Nutrition