This refreshing smoothie bowl features an exotic blend of pitaya and sun-ripened strawberries, creating a thick, spoonable texture and a stunning magenta hue. It is a nutrient-dense, antioxidant-rich breakfast that tastes like a tropical sorbet.
For the best texture, always use frozen fruit rather than fresh. If the mixture is too thick to blend, add almond milk one tablespoon at a time. This bowl is best enjoyed immediately but can be pre-blended and stored in the freezer for up to 30 minutes before serving. To make it nut-free, substitute almond milk with coconut water or oat milk.