2 1/4 cups (550 mL) diced watermelon
1 cup (250 mL) hulled fresh or frozen strawberries
1/4 cup (60 mL) avocado
1 to 2 teaspoons (5 to 10 mL) pure maple syrup, or 1 or 2 pitted Medjool dates, to taste (optional)
Diced kiwi or grapes
1. Freeze 1 cup (250 mL) of the watermelon (and the hulled strawberries, if using fresh) overnight, or for several hours.
2. In a high-speed blender, blend the remaining 1 1/4 cups (300 mL) fresh watermelon on low-medium speed until watery.
3. Add the frozen watermelon, frozen strawberries, and avocado. Blend until smooth. If you have a Vitamix, I recommend using the tamper to help it blend.
4. Taste and add the maple syrup, if desired. Blend again until smooth.
5. Pour the smoothie into a shallow bowl. If desired, add the toppings in the pattern of a rainbow, as shown in the picture. If you have kids, I’ve discovered they love helping with this step. Enjoy immediately before it melts!
This recipe makes one bowl, but you can easily double it if you want to make a larger portion. Be sure to freeze the watermelon and strawberries (or simply use frozen strawberries) overnight or for several hours before using them. This will give the smoothie bowl a very cold and creamy texture.
Excerpted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes by Angela Liddon. Copyright © 2016 Glo Bakery Corporation. Photography by Ashley McLaughlin. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.