Avocado smoothie bowls are great for breakfast or an afternoon snack. These green smoothie bowls are made with just avocado, coconut milk and honey.
This post is sponsored by and created in partnership with the California Avocado Commission.
June is California Avocado Month as California avocados are at their peak right now. I’ve been trying to consume as many as possible and freeze what I can’t finish.
These bowls are inspired by the avocado smoothie bowls that have become popular at food halls and outdoor markets.
I love the natural green color of the avocado smoothie base. I topped mine with fresh fruit, coconut flakes, chia seeds, and a few edible flowers from my garden to add even more color. Plus, I served them in coconut shells!
It’s such an easy bowl to make at home. You can also serve them for a summer party as part of a smoothie bar station.
You might like my acai bowl recipe, too!
Avocado Smoothie Bowls
- 1 large ripe avocado peeled and seed removed
- 3 oz unsweetened coconut milk
- 1 cup crushed ice
- 1-2 tbsp honey
- Add all ingredients except honey to a high-powered blender. Blend until smooth. Add honey and blend again, adjusting the amount of honey to suit your personal preference. You can also adjust the amount of coconut milk to make a thinner/thicker smoothie.
- Pour contents into one large bowl or two small bowls. Top with toppings of your choice like fresh fruit, coconut flakes, chia seeds, and granola.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
As stated above, this post is sponsored by the California Avocado Commission. All opinions expressed are my own.