Remember this photo Kim recently posted of her perfectly assembled smoothie bowl? We spoke with her chef, Marina Cunningham, who gave us the exact recipe for the fruit-filled breakfast dish.
“This recipe is super flexible and any toppings can be added, including various fresh fruits, nuts, chia seeds, hemp seeds, and cacao nibs. Since Kim loves anything cinnamon sugar, I added cinnamon pears to this bowl.
The pears are really versatile and can be used as toppings for other vegan breakfasts and snacks, like overnight oats, chia pudding, french toast, and banana pancakes. They can keep in the fridge for several days,” Chef Marina shares.
Pro tip: chill your bowl in the freezer until you’re ready to serve so the base melts slower.
Learn the step-by-step instructions on how to make Kim’s dragonfruit smoothie bowl below.
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