This might be a breakfast dish for warmer months, but we’ve just come back from holidays in Australia, where there seems to be a bowl craze. We saw cafes serving only sweet and savoury bowls (alongside their many dairy-free coffees) and it got me thinking. I need to be making more all-in-one bowl dishes.

And while I’m not vegan, I’d like to try to add more plant-based dishes to my repertoir of conventional and thermo dishes. Not only will such meals boost my daily vitamin/mineral and anti-oxidant intake, they’ll help me out when I’ve got visitors who are either vegan or have dairy-intolerances.

Coconut yoghurt may not be so easy to find so you might have to use soya yoghurt if you want to keep it vegan. If you live in Germany, you can find some at Alnatura (Harvest Moon brand).

If you’re not vegan, please don’t let this recipe put you off! Just use Greek yoghurt instead and sub in a tablespoon of honey for the dates.

This recipe is so easy. Just whack some ingredients in the bowl, blend away et viola! It’s so easy that my eight year old daughter can make this all by herself.

It’s sugar free as well!

Authordeliciousmother

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

 250 g frozen berries

 1 small banana, ripe (approx. 75g)

 150 g coconut yoghurt

 2 medjool dates, pitted

 50 g water or almond milk (or non-dairy milk)

1

Add 250g frozen berries, 1x small banana, 150g coconut yoghurt, 50g dairy-milk alternative, 2 medjool dates to jug. Blend 20 seconds / Speed 8.

2

Divide the smoothie into two bowls and top with extra berries and other toppings you prefer, like chia seeds, coconut flakes, linseeds etc.