Meatless Monday’s: Tropical Breakfast Smoothie Bowl

If you can’t pack your bags and jet off to a beachside paradise this morning, don’t worry—I’ve got the next best thing. This Tropical Breakfast Smoothie Bowl is sunshine served with a spoon. One bite, and you’ll feel like you’re lounging under a palm tree with waves crashing in the distance (minus the sand in your shoes).

We’re talking frozen bananas and juicy mango blended with creamy coconut milk and a splash of refreshing coconut water. It’s rich, velvety, and cool—the perfect tropical base just waiting to be dressed up. And the toppings? Fresh blueberries, slices of kiwi, a sprinkle of granola, and those irresistible coconut chips that give you just the right crunch.

It’s a bowl that’s as gorgeous as it is nourishing—colorful, vibrant, and packed with feel-good energy to kickstart your day. Whether you’re chasing the summer vibes or just need a taste of the tropics in the middle of a busy week, this smoothie bowl delivers paradise with every spoonful.

Tropical Breakfast Smoothie Bowl

Ingredient List

2 bananas, frozen slices
4.4 oz. (125g) mango, frozen cubes
⅔ cup (160ml) coconut water
⅓ cup (80ml) coconut milk
1 handful of blueberries, topping
1 kiwi, peeled and sliced, topping
2 tbsp. coconut chips, topping
2 tbsp. granola, topping

Directions

Place the bananas, mango, coconut water, and coconut milk in a blender or food processor. Blend until smooth and creamy.
Divide the smoothie between two bowls.
Top with kiwi slices, blueberries, coconut chips, and granola. Serve immediately and enjoy your tropical getaway!
Makes 2 servings.

Nutrition Facts

Calories per serving: 345
Fats per serving: 8 grams
Protein per serving: 5 grams
Carbohydrates per serving: 69 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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