If you are looking for a thick & delicious smoothie bowl, you will love this Vegan Blueberry Lemon Smoothie Bowl. With 6 simple ingredients, this easy recipe is perfect for a weekday breakfast or weekend brunch. Plus, it is also gluten-free & made with no added sugar!
I can't believe it's been over one year since I shared a new smoothie bowl recipe. I truly love making my Triple Berry Açai Bowl and Cranberry Orange Smoothie Bowls for breakfast, but this blueberry bowl has become a new favorite! Sweet blueberries mixed with the tart lemon is a flavor combo that just can't be topped.
Ingredients & Substitutions
While the full quantities are in the recipe card at the end of this post, here's a quick recap of what you need to make this thick blueberry smoothie bowl & some substitution ideas:
- Frozen blueberries
- In order to get a thick smoothie, the blueberries must be frozen. You can also buy fresh blueberries and freeze them the night before if you can't find any frozen packages!
- Banana (ripe, can be soft or frozen)
- The bananas really need to be ripe to give this smoothie bowl a sweet flavor. They also give it a nice creamy texture. If you're not a fan of bananas, sub for ½ cup frozen cauliflower and 2 softened medjool dates for similar results. You can also sub the bananas for ½ cup plant-based yogurt, but the smoothie bowl won't be quite as thick.
- Lemon juice
- I highly recommend using fresh lemon juice for this recipe.
- Lemon zest
- For even more lemon flavor! This is totally optional, but is a must for lemon lovers.
- Oat milk
- Can be subbed 1:1 for any plant-based milk. You are only using about 1-2 tablespoon to help blend a thick smoothie, so you don't need a lot.
- Coconut water is another great substitute.
- Protein powder
Tips for a thick & creamy smoothie
- Don't add too much liquid. For this vegan smoothie bowl, we are already using lemon juice so we really don't need much milk. However, the amount of milk you need will be semi dependent on the strength of your blender. Add it in 1 tablespoon at a time until you have a thick, but well blended, smoothie.
- Always use frozen fruit when possible. Frozen fruit is what really makes the smoothie thick vs. runny. That's why we are using both frozen blueberries and frozen bananas.
- A high powered blender is a must. Vitamix is one of the best, but I also recommend the Ninja Blender & KitchenAid K400 for more affordable options.
FAQ & Expert Tips:
This all depends on how you label healthy foods, but I will say there are a lot of great things in this smoothie. It is full of fruit and therefore has lots of potassium and Vitamin C. Plus, we are adding in protein powder so it is a filling breakfast option. Overall, I find it to be a great meal to start the day.
I kept this smoothie bowl really simple and topped it with blueberries, Buckwheat Granola Clusters, and pansy flowers- which are edible! I also love topping smoothie bowls with my Maple Almond Butter Granola, Vegan Lemon Curd, or really any fresh fruit!
I definitely prefer this smoothie bowl with frozen bananas mixed in. However, if you do not like the taste of bananas you can sub about ½ cup of frozen cauliflower and 2 softened Medjool dates for a similar texture.
The cauliflower will provide a similar creaminess to the banana where the Medjool dates will provide the sweetness. Just make sure the Medjool dates are softened before blending them (you can soak in warm water before if they are hard).
Of course! I don't recommend adding in more liquids, however adding in a scoop of almond butter or peanut butter is a great way to make this smoothie bowl even creamier.
I also love adding in spinach or a scoop of green powder to get a serving of greens in.
You are going to love eating this Blueberry Lemon Smoothie Bowl for breakfast! It's so easy to make, full of flavor, and has the added bonus of being vegan, gluten-free, refined sugar-free, & full of nutrients. Enjoy!
More Smoothie & Smoothie Bowl Recipes You Will Love:
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Blueberry Lemon Smoothie Bowl
- 2 cups frozen blueberries
- 2 small frozen bananas chopped
- ¼ cup lemon juice
- 1-2 teaspoon lemon zest optional, only add for a stronger lemon flavor
- 1 scoop vanilla protein powder optional
- 1-3 tablespoon oat milk add as needed
- Add the blueberries, frozen bananas, lemon juice, lemon zest, and protein powder to a high powdered blender and blend together. If needed, add in oat milk 1 tablespoon at a time to help thin out the smoothie.
- Once the smoothie is completely blended, yet still very thick, serve it in two bowls and add on any desired toppings. Enjoy!
- I kept this smoothie bowl really simple and topped it with blueberries, Buckwheat Granola Clusters, and pansy flowers- which are edible! I also love topping smoothie bowls with my Maple Almond Butter Granola, Vegan Lemon Curd, or really any fresh fruit!
- I used Ora Organic Vanilla Protein Powder, but any protein powder works!
- Smoothie bowls can be stored in a container in the freezer up to 1 month. They will need to be slightly defrosted before eating and each serving should be stored in a separate container.
- A high-powered blender is a must. Vitamix is one of the best, but I also recommend the Ninja Blender & KitchenAid K400 for more affordable options.