Protein smoothies are a big hit in my house, especially with two elite athletes to feed, and this Strawberry Protein Smoothie Bowl is a delicious twist on the usual favorites. In just 15 minutes, you can blend up a thick, spoonable bowl packed with fresh strawberries, creamy vanilla Greek yoghurt, nutty almond or peanut butter, and silky tofu for an extra boost of protein. Finished with toppings like sliced bananas, toasted almonds, shredded coconut, and bee pollen, it’s a vibrant, nutrient-rich breakfast or snack that keeps you energized and satisfied.
Strawberry Protein Smoothie Bowl
Equipment
- Serving Bowls
- Spoon
Ingredients
- ½ cup vanilla Greek yoghurt 120g
- 2 cups fresh chopped strawberries 300g
- ½ cup almond or peanut butter 125g
- 1 packet silken tofu drained and chilled (12.3oz / 349g)
- ½ cup chilled milk of choice 120ml – we like vanilla soy, almond, or oat milk
- ½ cup toasted almonds chopped (70g)
- ½ cup shredded sweetened coconut 40g
- 2 bananas sliced
- 2 tablespoons bee pollen
Instructions
- In a blender combine the tofu, one cup of the fresh strawberries, the Greek yoghurt and the almond or peanut butter.
- Blend until smooth then slowly add in the milk until you have the desired consistency which should be thicker than a smoothie and edible with a spoon. It needs to also be able to hold up to the toppings.
- Divide into bowls then top off lines of the strawberries, chopped almonds, sweetened coconut and bee pollen.
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