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anti-inflammatory smoothie bowl on a rustic wooden table

Anti-Inflammatory Smoothie Bowl

This anti-inflammatory smoothie bowl blends frozen banana, berries, turmeric, and ginger for a creamy, nourishing base. Topped with granola cereal, fresh fruit, and almond butter, it’s a colorful, crunchy breakfast that keeps you full and energized.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 Bowls
Course: Breakfast, Snack
Cuisine: Fusion, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Smoothie Base
  • 1 frozen banana
  • 1 cup frozen berries blueberries, raspberries, or strawberries
  • ½ teaspoon ground turmeric or freshly grated turmeric root
  • ½ teaspoon freshly grated ginger
  • ½ cup Greek yogurt or coconut yogurt for dairy-free option
  • ½ cup unsweetened almond milk or milk of choice
  • 1 teaspoon honey or maple syrup optional
For the Toppings
  • ½ cup granola cereal
  • ½ fresh banana sliced
  • Fresh berries blueberries, raspberries, strawberries
  • 1 tablespoon almond butter drizzle on top
  • 1 teaspoon chia seeds or flax seeds

Method
 

  1. Place the frozen banana, frozen berries, turmeric, ginger, yogurt, and almond milk in a blender.
  2. Blend until smooth and thick. If it’s too thick, add a splash more milk. If it’s too thin, add more frozen banana.
  3. Taste the smoothie base. Add honey or maple syrup if you’d like it sweeter.
  4. Pour the smoothie into a bowl.
  5. Top with granola cereal, sliced banana, fresh berries, chia seeds, and a drizzle of almond butter.
  6. Serve right away while it’s cold and creamy.

Notes

Always use frozen fruit for thickness. Fresh fruit will make it too runny.
If you don’t like turmeric, start with a smaller amount—it can be strong.
For extra protein, add a scoop of protein powder when blending.