This Vegan Strawberry Balsamic Smoothie Bowl post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SameSilkySmoothTaste #CollectiveBias
The first time I ever had balsamic strawberries was 10 years ago in culinary school. We were learning about macerating berries that day, and our stainless steel tables were sprawled with bowls upon bowls of berries. The balsamic variation was my favorite out of the dozens; I was instantly gravitated towards their sweet and savory profile, complete with a trickle of freshly-cracked pepper and fresh herbs.
That summer, I made balsamic strawberries like mad, using them in anything I could or simply eating them as-is for dessert or a snack. Sometimes adding fresh mint, other times adding basil. Sometimes adding floral honey. Sometimes topping them with a vanilla bean-infused mascarpone cream, which may be the closest thing to heaven when it comes to a simple, lovely dessert.
Yes, I know, strawberries are not in season. I can hear most of my old chefs yelling at me now. But I wanted to make a smoothie bowl to honor the fast-approaching Valentine’s Day and Heart Health Month, both next month. Plus, now you can get organic frozen strawberries pretty much everywhere, and it never hurts to bring a bit of spring into this dreary, cold, snow-smothered winter. This delicious vegan strawberry balsamic smoothie bowl and its cheery pop of pink certainly brightened my day.
And sometimes, you just need that.
The base to this bowl is as simple as smoothies get. Just four ingredients combine to form creamy, frosty magic. So much magic, in fact, it may result in disbelief. “This bowl is delicious,” my mom told me with first bite. “It tastes like ice cream! But it’s like a dessert, right? It isn’t healthy?”
Actually, this smoothie bowl is completely healthy.
As I promised, the base is made with only four ingredients: frozen strawberries, a small frozen banana, Silk dairy-free vanilla yogurt, and Silk unsweetened almond milk. Thanks to the frozen fruit, it turns out creamy, thick, and nearly ice cream-like. The Silk vanilla soy yogurt adds a lovely touch of sweetness from speckled vanilla beans, in addition to a healthy dose of plant-protein. And as someone who never drinks milk, I have always loved Silk’s almond milk. The unsweetened almond milk contains zero added sugar, 50% more calcium than milk, and is only 30 calories per serving. Both the almond milk and soy yogurt are vegan, GMO-free, and contain no artificial flavors, colors, or ‘other stuff.’
It’s a wonderful way to incorporate more plant-based products into your healthy lifestyle. And the start of a New Year is the perfect opportunity to do so.
To finish these bowls off, I like to add a healthy dose of maple syrup-sweetened balsamic strawberries, fresh mint, flax seed, and chia seeds. This smoothie bowl is full of vitamins and nutrients and it satisfies more than half of your daily fiber requirements!
Happy Meatless Monday!
and here’s a few things you may need for this recipe:
This post contains affiliate links, but are always products I highly recommend & use myself.
Thank you to Silk for sponsoring this post! I hope that you enjoy this vegan Strawberry Balsamic Smoothie Bowl. Be on the lookout for Silk’s new packaging coming out late this month, and pick up your Silk dairy-free yogurt and almond milk from your local Walmart!
This Strawberry Balsamic Smoothie Bowl is creamy, delicious, and packed with vitamins, plant protein, and fiber. A touch of balsamic vinegar adds a unique flavor to this healthy, fruit-filled breakfast.
For the Balsamic Strawberries:
- 1 cup chopped strawberries
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- Pinch of freshly cracked pepper
- Fresh mint
For the Smoothie Bowl:
- 10 ounces frozen strawberries
- 1 banana, sliced and frozen
- 1/2 cup Silk unsweetened almond milk
- 1/2 cup Silk vanilla soy yogurt
- Chia seeds, ground flax, fresh mint, and balsamic strawberries
Macerate the strawberries:
- Combine the strawberries, maple syrup, freshly cracked pepper, and balsamic vinegar. Refrigerate for 30 minutes.
Make the smoothie:
- Blend the strawberries, banana, yogurt, and almond milk in a high-speed blender until smooth and creamy.
Assemble the bowls:
- Divide the smoothie between two bowls. Top each bowl with 1 tablespoon each of ground flax and chia seeds. Chiffonade some fresh mint and gently stir into the balsamic strawberries. Divide the strawberries between each bowl and drizzle with some of the balsamic-maple syrup. Garnish the smoothie bowl with additional fresh mint. Enjoy!