I came to an obvious realization recently: salads and smoothie bowls have a lot in common. Base with greens? Check. Protein? Check. Fresh produce? Check. Toppings? Obviously. So yeah, smoothie bowls are really just breakfast salads. Or in any case, they’re a delicious way to eat, instead of drink, a smoothie. And by putting a smoothie in a bowl, there’s more surface area for toppings. Because that’s the whole point anyway, right?
Just like a good salad, you want your smoothie bowl to have a mixture of layers, textures, and flavors. Smoothie bowls need to be thicker than regular smoothies so that they’re spoon-able and can withstand the weight of the toppings. Here’s my general smoothie bowl formula:
1. BASE
Greens (spinach and kale are our favorites) + something creamy (frozen banana, avocado, and/or coconut cream) + non-dairy milk.
2. PROTEIN
Coconut yogurt, protein powder, and/or nut butter.
3. PRODUCE
Fresh fruit, like berries, banana slices, peaches.
4. TOPPINGS
Crunchies (granola, nuts, and/or seeds), coconut flakes, nut butters, and/or chocolate chips.
This pistachio ice cream smoothie bowl seriously tastes like a pistachio milkshake (added bonus: it’s good for you). The texture is smooth, thick, and creamy because of the frozen banana, pistachios, almond milk, and protein powder.
Besides the pistachios, almond extract is the key ingredient to getting the pistachio ice cream flavor. And a high-speed blender is necessary for that ultra-creamy consistency.
I topped the pistachio ice cream smoothie with my favorite coconut buckwheat granola. The buckwheat groats* up the crunch-factor of regular oat-based granola and, without being too sweet or oily, the granola’s slight coconut flavor pairs perfectly with the pistachio smoothie.
I like to add some untoasted coconut flakes after the granola cools to make it even more coconut-y, but this is optional. You’ll end up with more than two servings of granola, but trust us – this is a good thing. Enjoy it on another smoothie bowl, on top of coconut yogurt, or shamelessly by the handful. No judgment.
*What are buckwheat groats? Buckwheat groats are the hulled seeds of the buckwheat plant. Although “wheat” is in the name, buckwheat groats are actually gluten-free and are rather soft and mild tasting.
Pistachio Ice Cream Smoothie Bowl + Coconut Buckwheat Granola
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: Smoothie Serves 2, Granola Serves 8-10 1x
- Category: Breakfast
- Method: Blend
- Cuisine: American
Description
Pistachio ice cream smoothie bowls taste just like pistachio ice cream – but they’re healthy! Creamy and rich, they are vegan, gluten-free, and paleo.
Ingredients
Pistachio Ice Cream Smoothie Bowl
- 1 frozen banana
- 1/3 cup raw shelled pistachios
- 1/2 cup loosely packed kale, stems removed
- 1 cup almond milk + ¼ cup if needed (protein powder can make the smoothie quite thick, so use your judgment).
- ¼ – ½ teaspoon almond extract
- 1 serving protein powder of choice (I like vanilla flavored)
- 2 Medjool dates, pitted (see notes)
- Pinch of sea salt
Coconut Buckwheat Granola
- 2 cups buckwheat groats
- 1 ½ cups coconut flakes, plus more for serving
- ½ cup nuts and/or seeds of choice (I like almonds)
- ½ –1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 ripe banana
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
Instructions
Pistachio Ice Cream Smoothie
- Add all ingredients to a high-speed blender and blend until smooth and creamy. Add more almond milk depending on desired consistency.
Coconut Buckwheat Granola
- Preheat oven to 350° F.
- In a bowl, stir the buckwheat groats together with seeds and nuts, coconut, and salt.
- In a separate small bowl, mash the banana with a fork and mix in the coconut oil and maple syrup. Add the dry buckwheat groat mixture to the wet mixture and stir until everything is nicely coated.
- Spread evenly onto a rimmed baking sheet and bake for 15-20 minutes, stirring once halfway through, until fragrant and golden. Watch carefully as coconut flakes burn very easily! The exact cooking time will vary depending on your oven.
- Let cool before storing in an air-tight container.
To Serve
- Divide pistachio ice cream smoothie into two bowls. Top with ¼ – ½ cups of coconut buckwheat granola.
Notes
The number of dates you use will depend on the sweetness of your protein powder and personal preference.
Stored in an airtight container, the coconut buckwheat granola will stay fresh for several weeks.
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deryn @ running on real food says
Looks delightful! I’ve never put pistachios in a smoothie but this seems like the perfect way to start! That granola looks delicious too…thanks for sharing!
[email protected] says
Thank you, Deryn! The pistachios make it so creamy and delicious. Hope you enjoy! xx Ally
Christin says
So creamy & delicious. Thank you for a fabulous smoothie recipe. Xoxo.
Ally says
So happy you enjoyed it!