February 8, 2024

Roasted Strawberry Smoothie Bowls

This post was originally published here on February 22, 2016. I’ve since updated the text and photographs.

Are we still eating smoothie bowls in 2024?

I honestly don’t know where we fall on this trend. Smoothie bowls were a pretty regular part of my routine for a few years there (circa 2015-2017), but now I only make and enjoy them a couple times a year. If that.

But I had two packages of strawberries that were languishing in my refrigerator and I thought to myself “didn’t I have a strawberry smoothie bowl that I used to love”. And the answer, of course, was yes. So here we are.

These Roasted Strawberry Smoothie Bowls also just scream Valentine’s Day, so I thought it was the perfect recipe to revisit this week. And if you hate Valentine’s Day, then tell yourself they scream Barbie. And if you hate Barbie, then goodbye.

The key to getting over-the-top strawberry flavor in these smoothie bowls is roasting the strawberries. I LOVE this trick for bringing out all the juicy sweetness of the strawberries. An especially handy trick this time of year when strawberries aren’t at their peak. Make sure to let the roasted strawberries cool to room temperature before adding them to your blender.

The rest of the ingredients are fairly standard. And easy to customize to suit your preferences. I like to use a combination of almond milk and coconut milk yogurt in this recipe. But any dairy or non-dairy alternatives will work out just fine.

And as you know, I never hold back on the toppings. And I don’t think you should, either!

Cheers,

Liz

Get the Recipe:

Roasted Strawberry Smoothie Bowls

At a Glance:

Yield: Serves 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Print

Ingredients

For the Smoothie Bowl:

• 2 cups strawberries, stems removed
• 2 tablespoons maple syrup
• 1 tablespoon melted coconut oil
• 1/4 - 1/3 cup milk (any kind, I like almond milk)
• 6 ounces yogurt (any kind, I like coconut milk yogurt)
• 1 frozen banana, peeled and cut into chunks
• 1 tablespoon chia seeds
• 1 tablespoon shelled hemp seeds

For Topping (optional):

• Sliced strawberries
• Shredded coconut
• Sliced almonds
• Chia seeds
• Hemp seeds
• Chopped dark chocolate

Instructions

1. Pre-heat your oven to 425 degrees. In a medium bowl, toss the strawberries with the maple syrup and coconut oil. Spread them out onto a large rimmed baking sheet lined with parchment paper. Transfer to your pre-heated oven and roast for 15 minutes. Remove and set aside to cool to room temperature.
2. Once the strawberries have cooled, make the smoothie bowls. Add the milk, yogurt, banana, chia seeds, hemp seeds and roasted strawberries (plus any juices from the baking sheets) to your blender. Blend on high until smooth. Divide the smoothie into two bowls. Top as desired and enjoy immediately.