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Brighten up your morning routine with a vibrant smoothie breakfast bowl that takes just minutes to assemble. Kiwifruit is blended with wheatgrass and kale for bright green color and tangy-sweet flavor, then the mixture is topped with quinoa, fresh fruit, and seeds. And you don’t even need a cutting board to prep the kiwifruit! Simply halve it through the middle, then scoop out each side with a spoon. Feel free to improvise with the toppings suggested here. Quinoa can be replaced with any other whole grain, and different fruits can be switched in according to what’s in season. Just be sure to always use a banana, which gives the smoothie base its creamy texture.

Recipe from Master Plants Cookbook

breakfast bowl

Ingredients

  • 1 cup unsweetened plant milk, such as almond, soy, coconut, or rice
  • 2 large kale or Swiss chard leaves, thick stems removed
  • 1 banana, broken into pieces
  • 1 kiwifruit, halved and scooped into chunks
  • ½ cup chopped wheatgrass
  • 1½ cups cooked quinoa
  • ⅓ cup chopped apple
  • ¼ cup pomegranate seeds or berries
  • 2 tablespoons pumpkin or chia seeds or sunflower kernels

Instructions

  1. Combine the plant milk, kale, banana, kiwifruit, and wheatgrass in a blender and purée for 20 seconds. Divide between cereal bowls.
  2. Top with quinoa, apple, pomegranate seeds, and pumpkin seeds.

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about the author

Margarita Restrepo and Michele Lastella

Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Margarita is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Michele is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a Reiki master, film writer, and director.

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