Loveleaf Co. was pretty much founded on the idea that everything tastes better (and is often better for you), when served in a bowl. And while breakfast salads are a thing, sometimes you want to start your day on the sweeter side. And for those days? These chai smoothie bowls.
This month, we teamed up with our Boston-based friends at 88 Acres, an amazing nut-free snack company, to bring you this cozy smoothie bowl recipe. While smoothies are often synonymous with “summer,” these smoothie bowls are full of wintry, warming spices from the chai tea and this Vanilla Spice Sunflower Seed Butter.
And like we’ve mentioned in other smoothie bowl posts, here and here, smoothie bowls are superior to regular smoothies because: toppings. Not only do healthy toppings bring more nutrition to the meal, but they also add layers of flavor and texture (most importantly: crunch). We topped our chai smoothie bowls with this Chocolate & Sea Salt Seednola (clean ingredients, chocolate, and crunch? Sold.), but homemade granola, like our coconut buckwheat granola, works well too.
Nut-free? Making these chai smoothie bowls nut-free is easy. Simply use non-dairy milk, like rice or oat milk, a seed butter instead of nut butter (hello Vanilla Spice Sunflower Butter), and top with nut-free options, like pumpkin, chia, or sunflower seeds, and/or nut-free granola like this delicious Chocolate & Sea Salt Seednola.Print
These chai smoothie bowls are a warming, healthy breakfast for the colder months. Vegan, gluten-free, and paleo, they’re satisfying and full of flavor.
- 1 cup unsweetened non-dairy milk
- 1 chai tea bag
- 1 frozen banana
- 1–2 pitted Medjool dates (see notes)
- 2 tablespoons seed or nut butter (I used 88 Acres Vanilla Spice Sunflower Butter), see notes
- 1 serving of protein powder, optional
- 1/2 teaspoon pure vanilla extract
- pinch of salt
- toppings of choixe like sliced banana, granola, seeds or nuts, and/or cinnamon, optional (we used this 88 Acres Chocolate & Sea Salt Seednola)
- First, brew the tea. In a small saucepan, add the non-dairy milk and chai tea bag. Bring to a boil and then reduce to a very low simmer for 5-10 minutes. Once the tea is brewed, remove the tea bag and allow the milk to come to room temperature.
Add the brewed non-dairy milk, frozen banana, dates, seed butter, protein powder (if using), vanilla extract, and pinch of salt in a high-speed blender and blend until smooth and creamy.
Divide the smoothie between two bowls. Top with sliced banana, granola or seednola, extra seeds, and/or cinnamon, if desired.
Dates. The number of dates you use will depend on the sweetness of your protein powder and personal preference.
Nut-free? Easy. Try using a non-dairy milk like rice or oat milk. Instead of nut butter, use a seed butter, like this 88 Acres Vanilla Spice Sunflower Butter, and top with seeds and/or seednola, like this 88 Acres Chocolate & Sea Salt Seednola.
Keywords: chai smoothie, chai smoothie bowl, winter smoothie
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