If you follow me over on Instagram, then you know I’m a daily consumer of smoothies and smoothie bowls. So imagine my surprise when I looked at my posting history from the past several months and realized that I hadn’t shared a smoothie/smoothie bowl recipe here since this Apple Pie Smoothie Bowl during first week of October.
Shocking, right? So I’m here today with this Orange and Arugula Smoothie Bowl to appease the food blogging Gods.
Now, I certainly never want to discourage someone from making one of my recipes, but I feel like I should be up front and say that if you’re a person who isn’t into savory smoothie bowls, this one might not be the best fit for you. Because this smoothie bowl has got some kick!
In this bowl you’ll find a hefty doze of arugula and that classic peppery taste that goes along with it. I’ve also added in some parsley and…wait for it…cauliflower!
Yes, there is cauliflower in here! But let me tell you that you can’t taste it one bit. For real. I would not lie to you about this. Don’t fear the cauliflower!
I got the idea about the cauliflower from a recipe created by Laura that was published on The Kitchn earlier this year. It’s a great way to add more vegetable fiber to your smoothies and smoothie bowls. Admittedly, sometimes my sweet tooth takes over and I tend to fall a little too far on the sweet side of things. It’s easy for my creations to turn into something more closely resembling a milkshake (not that I’ve ever complained about that!). So adding in a handful of cauliflower is a great way to bring the balance back to the vegetable side of things. And if you’re anything like me, you always have some pesky cauliflower florets (or stems that you’re going to toss anyway) in your crisper drawer that need using up.
I’m still crushing hard on Winter citrus, so I’ve got a whole orange in this recipe. And for fun, I made a couple brûléed orange slices for decoration (and I practiced making some strawberry hearts for one of the photographs, since it’s almost Valentine’s Day and I’m a hopeless romantic!). You can use whatever kind of oranges you like, but I’m partial to blood oranges and Cara cara oranges right now, since they won’t be available as readily once Spring rolls around.
To balance the savory ingredients, I used a super ripe banana and some vanilla-flavored yogurt. I didn’t want this smoothie bowl to be TOO savory. Even I have limits.
I’m sharing the recipe for this Orange and Arugula Smoothie Bowl as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. If you’re finding yourself in a cooking rut this month (the internet is basically just a sea of red velvet desserts at this point), then check out Becky’s February Produce Guide for some inspiration. And don’t forget to see what new recipes some of my blogging friends have created this month, too. Just click the links below!
Orange and Arugula Smoothie Bowl
For the Oranges:
- 1-2 orange slices
- 1/4 tsp. sugar
For the Smoothie Bowl:
- 1 cup loosely packed arugula
- 1 orange, peeled
- 1 peeled banana, chopped and frozen
- 1/2 cup Greek yogurt (I like vanilla flavored)
- 1/2 cup cauliflower florets
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1/2 tablespoon chia seeds
- 1/4 cup water
- To make the brûléed orange slice(s), sprinkle one side of the orange slice(s) with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slice(s) sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slice(s) from the skillet and place on a plate with the brûléed-side facing up. Set aside.
- To make the smoothie bowl, add all of the ingredients to your blender. Blend on high until smooth. Pour into a bowl. Top with a brûléed orange slice(s) and additional chia seeds, if desired. Enjoy immediately.
February Eat Seasonal Recipes
Beet Buckwheat Pancakes by Simple Bites
Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious
Spicy Cashew Spring Greens Soup by Letty’s Kitchen
Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer
Lemon Poppy Seed Meringue Cookies by Project Domestication
Meyer Lemon & Thyme Semifreddo by Suitcase Foodist
Paleo Lemon Poppy Seed Bread by Joy Food Sunshine
Broccoli Cheese and Potato Soup by Foodie Crush
Tilapia with Tangerine Salsa by Healthy Seasonal Recipes
Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks
Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments
Meyer Lemon and Honey Lassi by Kitchen Confidante
Roasted Veggie Buddha Bowls with Pesto by She Likes Food
Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia
Cilantro-Lime Chicken Soup by Food for My Family
I always add a veggie or two to my smoothies too but I’ve never tried cauliflower!! Love the idea!
Such a great trick! Glad I discovered it. I bet broccoli would be good too, since it’s also pretty mild when raw.
I’m kiiiiind of nervous about this savory smoothie thing, but I want to try it! It also doesn’t hurt that I love arugula real hard. xo
I all came together because my Mom gave me a HUGE bag of arugula and I just couldn’t eat it all in time. So into the blender it went. I was definitely afraid, but it was good! Now I’m adding arugula on the regular!
So very creative and beautiful. Great way to start the week. 🙂
Thanks, Aimee! I love my smoothie bowls. It’s my little bit of daily art! 🙂
I have the same issue… my smoothies tend to be on the sweet side too. I always lean towards more fruits than vegetables!! But adding cauliflower sounds like the perfect way to get more veggies! 😀
Such a great trick, right? So glad I found that article and now I’m doing it all the time!
#1) I’m a daily smoothie consumer too! #2) the color of this bowl is unreal! The perfect way to brighten up these long winter days!
Thanks, Laura. I hope you try it out!
Citrus is finding it’s way into everything for me lately — I can’t get enough! I would never have thought to add cauliflower to a smoothie, but it has such a mild flavor raw that I’d have to think it wouldn’t taste like anything? I love the green color and that bruleed orange slice is just gorgeous!
Yup, the cauliflower is so mild that you can’t taste it at all. I’ve also read zucchini is another good veggie addition that will remain hidden, and I want to try that once it’s in season.
Now THIS is a new idea. I always have cauliflower cores left over… *Mentally adjusts thinking* LOVE it!
And good way to appease the food blogging gods.
Right? Great way to clean out the crisper drawer. That’s how a lot of my smoothie recipe ideas are born, if I’m being completely honest. Lol. I hope you get the chance to try it out!
Wow! smoothies yes, but smoothie bowls not in my kitchen repertoire. Gotta get there and this is the one–sold! Pinning!
Really? You haven’t gotten on the smoothie bowl train yet? Wow! You better remedy that situation! They are so fun because of ALL THE TOPPINGS!
I got really into smoothies when I was pregnant but for some crazy reason I haven’t made one in so long! They’re such a great way to pack tons of vegetables into your breakfast and I love that you used cauliflower in here! I’m going to have to try that for sure 🙂 I also haven’t enjoyed nearly enough winter citrus and I need to get on that!
Oh yeah, you better hurry up with those blood oranges and meyer lemons. They won’t be around for much longer!
I always knew you were a crazy lady, and here you’re just conforming that I’m right. Arugula! Seriously, amazing. Just look at these colors, so beautiful!
Ha ha. Is that too crazy? I don’t know. I will admit that I was skeptical at first, but now I’m fully on board. You just have to make sure to balance it with some sweeter ingredients!
This is such a gorgeous smoothie bowl.. I feel like I’m at a spa just looking at it! Now, I’m with ya Liz. I always have cauliflower on hand, and sometimes too, those stems. I love the idea of throwing them into a smoothie bowl! Hooray! I think too you could categorize me as a hopeless romantic. hehe… What a fabulous round up, Liz! So many delicious seasonal ingredients and inspiring flavors! Thank you for sharing my dear… and wishing you a day of self love and sharing love! Thank you for you, my dear!! xo
Right? I’m always cleaning out my crisper drawer and finding bits and pieces of veggies that I can throw into my smoothies!
Smoothie bowls are a standard at my house, but I’ve never made them with cauliflower before! Liz, you are a crazy genius!
Wish I could say I thought of it, but I didn’t! I hope you try the cauliflower trick!
I’ve never put arugula in a smoothie bowl but now I’m wondering ‘why not’? Such beautiful photos!
I hope you try it out, Charlotte!
I see I’m very late to make a comment. I’m three years later than any of the others. So, let me freshen up the comments on your post. My smoothie bowl turned out too juicy to be anything other than a drinkable smoothie. I didn’t immediately think I could add more chia to thicken it up. NOW I think of it. Perhaps the orange I used that I picked from my tree was more juicy or was larger than the one you used. No problem though. I just took the brûléed orange slice and added it to the blender. Then I brûléed three banana coins and added them to the blender, whirred it up, and voilà. The grilled taste of the fruit added another dimension to the smoothie. Delicious! Thanks for the post. I’m looking forward to making it again either thickened to make a bowl or juicy to make a smoothie.
… And by the way, I looked at a few of your other posts and they draw me to make them. I would never have thought to add thyme, cream cheese, and cornstarch to chocolate chip cookies or to make a coffee glaze for cooked carrots. Oh my! What tasty combinations! You are officially on my bookmarks because I’ll be back again.
Hi Joan! Glad the smoothie was delicious, even though it turned out more “drink-able” than “spoon-able”. Hope you get a chance to try out some of the other recipes!