February 13, 2017

Orange and Arugula Smoothie Bowl

If you follow me over on Instagram, then you know I’m a daily consumer of smoothies and smoothie bowls. So imagine my surprise when I looked at my posting history from the past several months and realized that I hadn’t shared a smoothie/smoothie bowl recipe here since this Apple Pie Smoothie Bowl during first week of October.

Shocking, right? So I’m here today with this Orange and Arugula Smoothie Bowl to appease the food blogging Gods.

Now, I certainly never want to discourage someone from making one of my recipes, but I feel like I should be up front and say that if you’re a person who isn’t into savory smoothie bowls, this one might not be the best fit for you. Because this smoothie bowl has got some kick!

In this bowl you’ll find a hefty doze of arugula and that classic peppery taste that goes along with it. I’ve also added in some parsley and…wait for it…cauliflower!

Yes, there is cauliflower in here! But let me tell you that you can’t taste it one bit. For real. I would not lie to you about this. Don’t fear the cauliflower!

I got the idea about the cauliflower from a recipe created by Laura that was published on The Kitchn earlier this year. It’s a great way to add more vegetable fiber to your smoothies and smoothie bowls. Admittedly, sometimes my sweet tooth takes over and I tend to fall a little too far on the sweet side of things. It’s easy for my creations to turn into something more closely resembling a milkshake (not that I’ve ever complained about that!). So adding in a handful of cauliflower is a great way to bring the balance back to the vegetable side of things. And if you’re anything like me, you always have some pesky cauliflower florets (or stems that you’re going to toss anyway) in your crisper drawer that need using up.

I’m still crushing hard on Winter citrus, so I’ve got a whole orange in this recipe. And for fun, I made a couple brûléed orange slices for decoration (and I practiced making some strawberry hearts for one of the photographs, since it’s almost Valentine’s Day and I’m a hopeless romantic!). You can use whatever kind of oranges you like, but I’m partial to blood oranges and Cara cara oranges right now, since they won’t be available as readily once Spring rolls around.

To balance the savory ingredients, I used a super ripe banana and some vanilla-flavored yogurt. I didn’t want this smoothie bowl to be TOO savory. Even I have limits.

I’m sharing the recipe for this Orange and Arugula Smoothie Bowl as part of our monthly #eatseasonal recipe round-up organized by Becky from Vintage Mixer. If you’re finding yourself in a cooking rut this month (the internet is basically just a sea of red velvet desserts at this point), then check out Becky’s February Produce Guide for some inspiration. And don’t forget to see what new recipes some of my blogging friends have created this month, too. Just click the links below!

Cheers,

Liz

Get the Recipe:

Orange and Arugula Smoothie Bowl

At a Glance:

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Print

Ingredients

For the Oranges:

• 1-2 orange slices
• 1/4 tsp. sugar

For the Smoothie Bowl:

• 1 cup loosely packed arugula
• 1 orange, peeled
• 1 peeled banana, chopped and frozen
• 1/2 cup Greek yogurt (I like vanilla flavored)
• 1/2 cup cauliflower florets
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice
• 1/2 tablespoon chia seeds
• 1/4 cup water

Instructions

1. To make the brûléed orange slice(s), sprinkle one side of the orange slice(s) with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slice(s) sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slice(s) from the skillet and place on a plate with the brûléed-side facing up. Set aside.
2. To make the smoothie bowl, add all of the ingredients to your blender. Blend on high until smooth. Pour into a bowl. Top with a brûléed orange slice(s) and additional chia seeds, if desired. Enjoy immediately.

February Eat Seasonal Recipes

Beet Buckwheat Pancakes by Simple Bites

Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious

Spicy Cashew Spring Greens Soup by Letty’s Kitchen

Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer

Lemon Poppy Seed Meringue Cookies by Project Domestication

Meyer Lemon & Thyme Semifreddo by Suitcase Foodist

Paleo Lemon Poppy Seed Bread by Joy Food Sunshine

Broccoli Cheese and Potato Soup by Foodie Crush

Tilapia with Tangerine Salsa by Healthy Seasonal Recipes

Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks

Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments

Meyer Lemon and Honey Lassi by Kitchen Confidante

Roasted Veggie Buddha Bowls with Pesto by She Likes Food

Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia

Cilantro-Lime Chicken Soup by Food for My Family