The colour of this bowl stopped me mid-scroll when I first saw it. A thick, cold blend of frozen strawberries, frozen peaches, and frozen bananas with fresh ginger, lime juice, and plant-based milk, poured into a bowl and covered in sliced fresh kiwi, fresh peaches, fresh strawberries, coconut flakes, and buckwheat groats. Green, orange, red, white, scattered on top of a bright pink base.
The ginger is the ingredient you taste first. Not sweet ginger, not candied, but fresh ginger root blended into the frozen fruit. It hits the back of your throat, warm and sharp, before the cold strawberry and peach catch up. The buckwheat groats add a crunch that coconut flakes alone cannot. This is the bowl I come back to every summer.
Tips for Making a Strawberry Ginger Peach Bliss Bowl
Use as little milk as possible
Add plant-based milk a tablespoon at a time while blending. You want a texture closer to soft-serve than a smoothie. The bowl should hold its shape when you pour it.
Too much milk makes it soupy, and the toppings sink. The frozen fruit should do most of the work in the blender.
Prep the toppings before blending
Slice the kiwi, peaches, and strawberries, and measure out the coconut flakes and buckwheat groats before you start the blender. The base melts fast.
Arrange the toppings right after pouring. The surface starts to melt within a minute in a warm kitchen.
Strawberry Ginger Peach Bliss Bowl
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A refreshing and digestion-friendly smoothie bowl made with frozen strawberries, bananas, ginger, and peaches, topped with fresh fruits and coconut flakes.
Ingredients
- 1 cup frozen strawberries
- 1 cup frozen peaches
- 1 frozen banana
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh lime juice
- 1/4 cup plant-based milk
- 1 fresh kiwi, sliced (topping)
- 1/2 fresh peach, sliced (topping)
- 4-5 fresh strawberries, sliced (topping)
- 1 tablespoon coconut flakes (topping)
- 1 tablespoon buckwheat groats (topping)
Instructions
- Blend frozen strawberries, peaches, and bananas with fresh ginger, lime juice, and plant-based milk until smooth.
- Serve the smoothie in bowls.
- Top with fresh kiwi, peaches, strawberries, coconut flakes, and buckwheat groats.
Notes
Use as little milk as possible to achieve a thick, soft-serve texture. You can substitute almond or cashew milk with any plant-based milk of your choice. For added crunch, sprinkle extra buckwheat groats. Store any leftover smoothie in the freezer and blend again before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 20
- Sodium: 10
- Fat: 2
- Carbohydrates: 35
- Fiber: 5
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
What does the ginger taste like in this?
Sharp and warm. Fresh ginger root blended into cold fruit creates a contrast, you feel the heat and the cold at the same time. Start with a small piece and add more to taste.
What are buckwheat groats?
The hulled seeds of the buckwheat plant. They have a mild, nutty flavour and a firm crunch. You can find them in the bulk section of most health food stores. Granola works as a substitute.
Can I use dairy milk?
Yes. Any milk works. Plant-based milk keeps it lighter. The milk is just a blending liquid, so use whatever you have on hand.
If You Liked This Recipe, You’ll Love These
- Amazing Ginger Peach Muffins
- Grilled Peaches and Polenta with Strawberry Balsamic Sauce
- Zabaglione with Rhubarb, Strawberries, and Ginger Cookie Crumble
- 3-Ingredient Strawberry Popsicles
My kids call this the pink smoothie bowl and beg for it, so good and refreshing. Perfect summer breakfast, thanks!
So thick!
Stopped my scroll too, so pretty and so good. Loved the little kick of ginger, made it for breakfast, thanks!