Lavender Lemon Smoothie Bowl / Vegan
Thick, creamy, and zesty, this lavender lemon smoothie bowl will keep you feeling full and energized all morning long. It’s loaded with plant-based protein and veggies from two nutrient-dense ingredients, beans, and cauliflower!
Have you ever nibbled on lavender blossoms before or is this experience new? I first saw lavender in little sachet bags full of tiny pale purple blossoms that you would put in your sock drawer to keep everything smelling fresh. Then I noticed it as an ingredient in jam, cookies, and even soap! We are in lavender country here on the Olympic Peninsula so it’s pretty much everywhere. Lavender tastes a bit like rosemary but is milder and more floral. It’s super fun to cook with and you really don’t need much to add a calming floral flavor to your recipes like in this lavender lemon smoothie bowl. You can use fresh lavender if the blossoms are available to you, or dried lavender, which is easier to find and what I use in this vegan recipe.
Lavender and Lemon
Lavender and lemon make a powerful pair. They can cleanse and energize all while making you feel calm. This sounds like a perfect way to start the day! You only need 1 teaspoon of dried lavender in this smoothie bowl recipe for a lovely floral taste. There’s a tipping point with lavender where adding too much gives it a soapy taste, so just keep in mind that a little goes a long way.
Beans and Cauliflower
Beans are such a great source of plant-based protein, and I love to add them to smoothie bowls. They add a rich creaminess and keep you feeling full for hours. Give canned beans a good rinse before using to avoid a “beany” taste. I promise, you really won’t taste them! Cauliflower is another ingredient I add over and over again to smoothie bowls. It’s undetectable and blends up super creamy when steamed until fork tender and then frozen. Organic or farm-fresh cauliflower will have the most neutral taste. For the creamiest smoothie bowl, let your cauliflower thaw slightly before blending.
Toppings
This is where it’s fun to get creative. Blueberries add a natural sweetness to this plant-based smoothie bowl with pops of juiciness in every bite. They also pair really well with the lemon and lavender. If you have a favorite granola to add, that tastes delicious too.
I hope you enjoy creating with lavender and feasting on this nutrient-dense smoothie bowl!
Why you’ll love this lavender lemon smoothie bowl
o Thick and creamy
o Quick and easy to make
o Full of plant-based protein and veggies
o Calming and energizing all at the same time
o Vegan, gluten & oil-free
If you like this lavender lemon smoothie bowl recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. I love hearing from you!
Keep scrolling for step-by-step instructions with photos!
Ingredients for Lavender Lemon Smoothie Bowl
Ingredients:
o 2 large very ripe bananas
o 1½ cups (1 15 oz. can/ 425 grams /) of white beans, drained and well rinsed (such as cannellini)
o 2 tablespoons of freshly squeezed lemon juice
o 1 teaspoon of lemon zest
o 1 teaspoon of dried lavender blossoms
o 1/8 teaspoon of fine sea salt
o 4 large medjool dates, pitted
o 1 cup of cauliflower florets, steamed and frozen
o ¼ teaspoon of turmeric (optional for color)
Top with fresh blueberries for extra juicy sweetness.
Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.
Method for making Lavender Lemon Smoothie Bowl
Steps 1-2:
1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups. For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter while you gather your other ingredients or putting it in the microwave for 20 seconds.
2. Add the bananas, beans, lemon juice, and zest to a blender container, followed by the lavender, salt, dates, and cauliflower.
Step 3:
3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Step 4:
4. Scoop the creamy mixture, which will be the consistency of thick pancake batter, into two or three bowls. Top with fresh blueberries and dig in!
Enjoy as a calming and filling breakfast or as a cleansing snack!
More delicious smoothie bowl recipes that use beans and cauliflower!
Lavender Lemon Smoothie Bowl
Ingredients
Instructions
- If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups. For extra creaminess, thaw your cauliflower slightly before blending by letting it sit on the counter while you gather your other ingredients or putting it in the microwave for 20 seconds.
- Add the bananas, beans, lemon juice, and zest to a blender container, followed by the lavender, salt, dates, and cauliflower.
- Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the creamy mixture, which will be the consistency of thick pancake batter, into two or three bowls. Top with fresh blueberries and dig in!
Notes
For step-by-step instructions with photos, see blog post!
Nutrition Facts
Calories
305.22Fat (grams)
0.86Sat. Fat (grams)
0.21Carbs (grams)
69.41Fiber (grams)
11.25Net carbs
58.16Sugar (grams)
33.63Protein (grams)
11.09Sodium (milligrams)
98.72Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
