Recipe: Key Lime Smoothie Bowls
One of my favorite desserts is key lime pie because I love custard-y pies with a graham cracker crust. Great for dessert, yes, but probably not the best idea for breakfast. That’s where this easy smoothie-yogurt bowl hybrid comes in. You get all the delicious flavors of key lime pie, but with more breakfast-friendly ingredients instead. The texture is decidedly more yogurt than smoothie, but the toppings are definitely inspired by the smoothie bowl trend.
To me, smoothie bowls are a fairly loose concept. While they’re probably rooted in the idea of pouring traditional blender smoothies into a bowl and adding toppings, I think that putting together smoothie ingredients in any combination will work just as well. Maybe this is more of a deconstructed smoothie bowl or a non-traditional parfait. I’m not going to split hairs over something that’s simply this delicious.
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The beauty of this smoothie-yogurt bowl is that it actually doesn’t require a blender. Just whisk Greek yogurt together with fresh lime zest and juice, sweeten it with honey and vanilla, and then top with fresh fruit and crunchy toppings. I like the sweet-tart combination of fresh blueberries and kiwi, followed by a tropical duo of crunchy macadamia nuts and toasted coconut flakes. Yes, there’s no graham cracker crust here, but thesebowls are both pretty and satisfying for breakfast or as a mid-afternoon snack — especially as the temperature starts to climb.
Key Lime Smoothie Bowls
regular lime or 4 key limes
- 1 1/2 cups
plain Greek yogurt
- 3 tablespoons
- 1 teaspoon
- 1/8 teaspoon
kiwi, peeled and diced
- 1/2 cup
- 2 tablespoons
coarsely chopped toasted macadamia nuts
- 2 tablespoons
toasted coconut flakes
Zest the lime(s) with a Microplane and add 1 teaspoon of it to a medium bowl. Juice the lime(s) and add 1 tablespoon of the juice to the bowl. Add the yogurt, honey, vanilla, and salt and whisk until smooth. Divide the mixture into 2 small serving bowls.
Top the yogurt mixture with the kiwi, blueberries, macadamia nuts, and coconut flakes. Serve immediately.