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Blueberry Smoothie Bowl (Vegan-Friendly, Gluten-Free) + Smoothie Bowl Tips

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Blueberry Smoothie Bowl
Blueberry Smoothie Bowl

Even though I could eat smoothie bowls for every meal (and dessert!) I haven't shared any of my recipes here. This is mostly because I eat them as quickly as possible so they don’t melt. What’s the point of a smoothie bowl if it’s not thiccc?

Well today I change that. I bring to you the first smoothie bowl recipe on the blog and tips on how to keep it thicker longer. Watery smoothie lovers need not read on.

The reason I love smoothie bowls so much is that they’re a great, easy way to get in a ton of nutrients and fiber and this blueberry smoothie bowl is no different. This one comes with plenty of antioxidants from the blueberries, fiber and b-vitamins from the cauliflower (just trust me, okay?), and protein from the Greek yogurt. I added some shredded coconut and homemade high protein Peanut Butter Coconut Cornflake Crunch Granola for some healthy fats. And also because it’s delicious.

The main difference between a smoothie and a smoothie bowl is the amount of liquid used. You want to add as little liquid as possible so that it does not get too thin. If you use too much, the toppings (arguably the best part of the smoothie bowl) won’t be able to stay on top. But we’ll get into the wonderful world of toppings in just a moment. Right now, we need to discuss the second element that makes these bowls thicker than a Snicker: frozen produce! Using mostly, or all, frozen produce in your smoothies will give it a frosty element without watering it down with ice.

Blueberry Smoothie Bowl
Blueberry Smoothie Bowl

If you want to keep your smoothie bowl from melting into a sad, colorful puddle, here’s a few tips. #1. Use frozen fruit! Now I know you’re thinking: “Gigi, that was your tip for keeping it from being watery.” And you’d be right. This tip has two benefits. Using frozen fruit ensures that the texture will get to be an ice cream consistency. #2. Put your bowl in the freezer while you make your smoothie. This will help keep it cold while you eat it and stop it from melting. #3. This one is probably the hardest to follow, but once your smoothie is blended, pour it into your bowl and stick it back in the freezer for 10 minutes. Doing this will help it to firm up and retain its texture. I like to use this time to wash my blender or food processor so I can be rewarded afterwards with a sweet, sweet smoothie bowl.

Speaking of machinery, let’s talk about equipment. I like to use a food processor for my smoothie bowls, as I find that everything gets blended more smoothly and the final product is thicker. A high-speed blender will do the trick as well, but I find I always need to add more liquid than I want to avoid the motor from burning out.

Finally, the most critical part of the smoothie bowl, choosing what goes on top! You can go nuts here! No, literally, you can add nuts along with seeds, granola, cereal, fruit, chocolate chips, nut butter, yogurt, anything! I love topping mine with homemade granola because the added crunch is so satisfying. If you need some easy granola recipes, I have a few to check out.

Go forth, follow these tips, and make smoothie bowls.

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 2 portions

Smoothie Bowl:

280 g - Frozen Blueberries

170 g - Frozen, Riced Cauliflower*

200 g - Frozen Bananas Slices

170 g - 0% Greek Yogurt - Sub coconut yogurt for vegan

180 ml - Cold Water*

28 g - Honey - adjust more or less depending on your preferences - Sub agave nectar for Vegan

½ tsp - Vanilla Extract

½ tsp - Ground Cinnamon

Optional Toppings:

Sliced Banana

More Blueberries

Nut Butter

Flakes Coconut



Place bowls you are going to pour the smoothie into in the freezer for at least 20 minutes.

Remove frozen ingredients from the freezer. Allow to thaw on the counter for roughly 5-10 minutes.

Add water, yogurt, honey, and vanilla* extract to a food processor or high-speed blender. Add remaining smoothie bowl ingredients.

Blend until smooth, about 4-6 minutes, depending on how powerful your food processor is . Stop and scrape down the sides periodically throughout the process to ensure even blending.

Remove bowls from the freezer and portion out mixture into them. Place in the freezer to harden for about 10-15 minutes.

Remove from the freezer, add desired toppings, and enjoy!


  • If you’ve never added cauliflower to your smoothies, I would highly recommend it! You can’t taste it and it adds creaminess, along with volume, extra fiber, and nutrients. I usually just buy the store bought kind in the freezer section. You can also easily make your own with fresh cauliflower. Just very lightly steam cauliflower florets (for easier digestion) and freeze!

  • Adding the liquid items first, helps the blades to break down the frozen ingredients.

  • If your food processor has trouble blending the ingredients, slowly add water until able to blend smoothly. Do not add to much however, as it will make the smoothie bowl too thin.

  • If you want the smoothie bowl to be even creamier, sub the water for a non dairy milk of choice such as almond or coconut milk.

Want something else sweet for breakfast? Make these Pina Colada Chia Seed Puddings!

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