You know that a Shakeology shake is a great addition to a healthy breakfast or as a tasty snack when you feel yourself getting hangry.
But sometimes you’re in the mood for a smoothie bowl — something healthy and delicious that you can really savor and take your time enjoying.
We transformed this Cherry Blossom shake recipe with Vanilla Whey Shakeology into beautiful a smoothie bowl.
(If you want to make it as a shake, just add all the ingredients to the blender instead of reserving them to go on top of the bowl.)
With toppings like frozen cherries, sliced strawberries, shredded coconut, and raw green pumpkin seeds that mimic spring leaves, this is definitely an Instagram-worthy breakfast or snack.
Don’t forget a sprinkle of emerald-green matcha to make the color palette even more stunning!
Pro tip: To make the bowl thick enough to support the cherries and strawberries, we used three cups of ice. If making this as a shake, you may prefer to only use one cup of ice.
Cherry Blossom Smoothie Bowl
This Cherry Blossom smoothie is made with Shakeology, cherries, strawberries, and more.
- ¾ cup unsweetened almond milk
- 1 cup ice
- 1 scoop Vanilla Whey Shakeology
- ½ cup frozen unsweetened black cherries, pitted, divided use
- ¼ large banana, cut into chunks
- 1 tsp. all-natural almond butter
- 1 tsp. matcha powder
- ½ cup strawberries, sliced
- 1 Tbsp. unsweetened shredded coconut
- 1 Tbsp. unsalted pumpkin seeds
Place almond milk, ice, Shakeology, ¼ cup cherries, banana, almond butter, and matcha, in blender; cover. Blend until smooth.
Place smoothie in a medium bowl. Top with remaining ¼ cup cherries, strawberries, coconut, and pumpkin seeds; serve immediately.
High in Fiber, Gluten-Free, High in Protein, Vegetarian, Vegan
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
This recipe makes a great breakfast option.
If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.
Photos by Kirsten Morningstar