Coconut Turmeric Smoothie Bowl for Anti-Inflammatory
This vibrant smoothie bowl is a powerhouse of anti-inflammatory ingredients, featuring creamy coconut milk, fresh turmeric, and antioxidant-rich berries. Its thick, spoonable texture and beautiful golden color make it a delicious and nourishing breakfast or snack.
Ingredients
Ingredients
- 1 cup full-fat coconut milk (canned, chilled) or light coconut milk for a lighter option
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 tbsp fresh turmeric root, grated or 1 tsp ground turmeric
- 1 tsp fresh ginger, grated
- 1 tbsp chia seeds
- 1 tbsp creamy almond butter
- 1 tsp pure vanilla extract
- 1 pinch black pepper to enhance turmeric absorption
- 1 tbsp honey or maple syrup optional, to taste
Notes
STORAGE & MAKE-AHEAD: This smoothie bowl is best enjoyed immediately. You can prep the ingredients (measure fruits, grate turmeric/ginger) the night before and store them in the blender pitcher in the fridge. In the morning, just add the chia seeds and blend. VARIATIONS: For toppings, try fresh berries, sliced banana, shredded coconut, granola, chopped nuts (almonds, walnuts), or extra chia seeds. For a protein boost, add a scoop of vanilla or unflavored plant-based protein powder to the blender. SUBSTITUTIONS: Frozen banana can replace half the mango for extra creaminess. Any nut or seed butter can be used in place of almond butter.