📝 About This Recipe
This nutrient-dense smoothie bowl captures the essence of a crisp morning with its creamy base of frozen berries and velvety avocado. Rooted in the Paleo philosophy of whole, unprocessed foods, it swaps grains for a satisfying crunch of toasted pumpkin seeds and earthy walnuts. It’s a vibrant, antioxidant-rich breakfast that feels like a gourmet treat while fueling your body with healthy fats and clean energy.
🥗 Ingredients
The Creamy Base
- 2 cups Frozen Mixed Berries (blueberries and raspberries work best)
- 1 medium Frozen Banana (sliced before freezing for easier blending)
- 1/2 Hass Avocado (ripe, pitted and peeled)
- 3/4 cup Unsweetened Almond Milk (add more for thinner consistency)
- 1 tablespoon Almond Butter (creamy and unsalted)
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 2 scoops Collagen Peptides (optional for a protein boost)
The Toasted Crunch
- 1/4 cup Raw Pumpkin Seeds (Pepitas) (unsalted)
- 1/3 cup Raw Walnut Halves (roughly chopped)
- 1 teaspoon Coconut Oil (melted)
- 1 pinch Sea Salt (flaky variety works well)
Fresh Garnishes
- 1/4 cup Fresh Blueberries
- 1 tablespoon Hemp Hearts (for extra omega-3s)
- 2 tablespoons Unsweetened Coconut Flakes (toasted or raw)
- 4 leaves Fresh Mint Leaves (for a pop of color and freshness)
👨🍳 Instructions
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1
Begin by preparing the toasted topping. Place a small skillet over medium-low heat and add the coconut oil.
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2
Add the raw pumpkin seeds and chopped walnuts to the skillet. Toast for 3-5 minutes, stirring frequently, until the pumpkin seeds begin to 'pop' and the walnuts smell fragrant and golden.
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3
Remove the nuts and seeds from the heat immediately and sprinkle with a pinch of sea salt. Set aside on a plate to cool and crisp up while you prepare the base.
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4
In a high-speed blender, pour in the unsweetened almond milk first. Adding the liquid first helps the blades move more efficiently.
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5
Add the frozen banana slices, frozen mixed berries, and the half avocado. The avocado is the secret to a thick, mousse-like texture.
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6
Add the almond butter, ground cinnamon, and collagen peptides (if using) into the blender.
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7
Secure the lid tightly. Start the blender on its lowest speed, gradually increasing to high. Use the tamper tool if your blender has one to push the frozen fruit down toward the blades.
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8
Blend for 45-60 seconds until the mixture is completely smooth and thick. It should have the consistency of soft-serve ice cream. If it’s too thick, add a splash more almond milk and pulse.
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9
Taste the smoothie base. If you prefer a sweeter bowl, you can pulse in one pitted Medjool date or a teaspoon of raw honey, though the fruit usually provides enough natural sweetness.
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10
Divide the thick smoothie mixture between two chilled bowls. Use the back of a spoon to smooth the surface and create a slight well in the center.
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11
Artfully arrange the toasted pumpkin seeds and walnuts on one side of the bowl.
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12
Add the fresh blueberries, hemp hearts, and coconut flakes in neat rows or clusters next to the nuts for a beautiful presentation.
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13
Garnish with a fresh mint leaf and serve immediately while the base is still icy and firm.
💡 Chef's Tips
For the thickest texture, ensure your fruit is rock-hard frozen; fresh fruit will result in a runny smoothie rather than a bowl. If you don't have a high-speed blender, let the frozen fruit thaw for 5 minutes before blending to save your motor. Experiment with spices like ground ginger or cardamom to change the flavor profile for different seasons. Always toast your nuts and seeds fresh; the warmth against the cold smoothie creates a delightful sensory contrast. To keep it strictly Paleo, ensure your almond milk and almond butter contain no added cane sugar or inflammatory oils.
🍽️ Serving Suggestions
Pair with a hot cup of black coffee or herbal ginger tea to balance the cold temperature of the bowl. Serve alongside two hard-boiled eggs for an extra hit of savory protein. Drizzle a teaspoon of melted almond butter over the top just before serving for an extra decadent look. If serving for a brunch, offer small side dishes of extra toppings like chia seeds or sliced strawberries so guests can customize their bowls.