Vegan No-Cook Smoothie Bowl
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
For the base
- 2 medium ripe bananas, peeled, sliced, and frozen
- 1 cup frozen mixed berries
- ½ cup plain greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 2–4 tbsp milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
For topping
- ½ cup granola
- ½ cup fresh strawberries, hulled and sliced
- ½ cup fresh blueberries
- 1 tbsp chia seeds
- 1 tbsp almond butter (optional)
Instructions
- 1
Add the frozen bananas, frozen mixed berries, Greek yogurt, honey, and 2 tbsp of the milk to a blender. Blend on high, stopping to scrape down the sides with a spatula as needed, until completely smooth and thick — the base should hold its shape like soft-serve ice cream. Add the remaining milk 1 tbsp at a time only if the blender stalls; the base should be as thick as possible.
- 2
Divide the base evenly between two bowls, spreading it flat with the back of a spoon.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!