Pretty in Pink Smoothie Bowl

Looking for a vibrant and refreshing way to start your day? This Pretty in Pink Smoothie Bowl is not only packed with nutrients but also bursting with natural sweetness and colour. Made with wholesome, plant-based ingredients, this smoothie bowl is a feast for both the eyes and the tastebuds. Top it with your favourite fruits, granola, and seeds, it’s a deliciously satisfying breakfast or snack.

Pretty in Pink Smoothie Bowl – A Vibrant Nutritious Breakfast

What better way to start the day than this beautiful pink smoothie bowl? Made with silken tofu, it is packed with protein and goodness. It is naturally sweetened with rhubarb and raspberry. Rhubarb adds a unique, tart flavour that balances out the sweetness of the other ingredients.

You can eat it two days in a row as the smoothie base will keep in the fridge for a couple of days in an airtight container. Just add the other ingredients when you are ready to eat.

I love my Quinoa Granola on top and also like to add seeds and fruits. Alternatively, you can also use my Date Granola or Almond & Vanilla Spelt Granola. I have listed a few toppings in the ingredients but feel free to be creative and add your own.

Also perfect after working out or as a snack, this recipe makes two generous smoothie bowls.

Other smoothie bowl recipes to try

• Anti-Inflammatory Smoothie Bowl
• “Supercharge Your Day” Green Smoothie Bowl
• Green Avocado Smoothie Bowl with Sage™ The Boss™ To Go [vegan] [gluten free]

I hope you enjoy this pink smoothie bowl recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Pretty in Pink Smoothie Bowl [vegan]

Made with silken tofu, this smoothie bowl is packed with protein and goodness.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Low Fat Recipes, Raw Recipes, Vegan Recipes

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine English

Servings 2 servings

Calories 317 kcal

Equipment

Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 175 g rhubarb
• 300 g silken tofu
• 150 g frozen raspberries
• 10 dates
• 1 banana
• 1 kiwi
• almonds
• chia seeds
• goji berries
• quinoa granola (or your favourite granola)

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Instructions

 

• Clean the rhubarb and cut it into chunks.
  175 g rhubarb
• Place in a blender with the drained tofu and raspberries. Whizz together. Add the dates and whizz again until you have a smooth liquid.
  300 g silken tofu, 150 g frozen raspberries, 10 dates
• This smoothie base will keep in the fridge for a couple of days in an airtight container.
• When ready to eat, share the smoothie base evenly between two bowls. Add 3-4 tablespoons of granola on top, followed by some chopped banana and kiwi.
  1 banana, 1 kiwi, quinoa granola (or your favourite granola)
• Top with a few almonds and goji berries and a sprinkle of chia seeds.
  chia seeds, goji berries, almonds

Nutrition

Serving: 1servingCalories: 317kcalCarbohydrates: 63gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 15mgPotassium: 1166mgFiber: 12gSugar: 40gVitamin A: 195IUVitamin C: 66mgCalcium: 173mgIron: 3mg

Keyword smoothie, tofu

Find this recipe online:

Pretty in Pink Smoothie Bowl [vegan]

https://theflexitarian.co.uk/recipe-items/pretty-in-pink-smoothie-bowl-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

• Blood Orange & Rhubarb Jam [vegan] [gluten free]
• Beetroot Pasta
• How To Make A Smoothie Without A Recipe
• Almond & Ginger Nut Butter [vegan]
• Tropical Green Smoothie Bowl [vegan] [gluten free]