Print Recipe
5 from 4 votes

Thick and satisfying vegan fruit and nut smoothie bowl

Do you fancy something delicious, filling and nutrient-packed for breakfast? Of course you do! This thick and satisfying vegan fruit and nut smoothie bowl is utterly gorgeous, and super easy to make, too
Prep Time10 mins
Total Time10 mins
Course: Breakfast
Keyword: breakfast, smoothie, vegan
Servings: 2 bowls
Calories: 625kcal
Author: Emily Leary


For the smoothie

  • 4 tbsp oats
  • 4 tbsp oat milk
  • 1 handful cashews
  • 1 boiled beetroot
  • 1 tbsp agave syrup
  • 10 raspberries
  • 8 large strawberries
  • 35 g blueberries
  • 1 handful ice small

To top

  • 1 tbsp pumpkin seeds
  • 1 handful almonds
  • 8 tbsp coconut cream chilled
  • 2 tbsp pomegranate seeds
  • 2 tbsp coconut shavings
  • 1 passion fruit seeds
  • 1/4 tsp vanilla seeds


  • Put the oats, oat milk, cashews, beetroot, agave, raspberries, 4 strawberries, 20 blueberries and ice into the blender and blitz until smooth but still with a bit of texture. Pour into a bowl and set aside.
  • Tip the pumpkin seeds into the grinding mill and pulse until the seeds are well ground. It will only take a few seconds. Set aside.
  • Tip the almonds into the food processor and pulse briefly until the almonds are coarsely chopped. Set aside.
  • Whip the coconut cream until it aerates and thickens.
  • Sprinkle the ground pumpkin seeds and chopped almonds on to the smoothie.
  • Spoon on the coconut cream.
  • Now add the remaining berries, pomegranate seeds, coconut shavings, passion fruit seeds and vanilla seeds. Enjoy!



Calories: 625kcal | Carbohydrates: 57g | Protein: 14g | Fat: 42g | Saturated Fat: 24g | Sodium: 67mg | Potassium: 901mg | Fiber: 14g | Sugar: 26g | Vitamin A: 602IU | Vitamin C: 51mg | Calcium: 120mg | Iron: 5mg