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Quick Peanut Butter Smoothie Bowl (Vegan)

  • Author: Heartful Table
  • Total Time: 10 minutes
  • Yield: 2


This banana and peanut butter smoothie bowl is creamy, nutritious, and ready in no time! It makes for the perfect breakfast or snack in the warmer months.



  • 3 cups / 360g frozen bananas
  • 1½ tablespoons chia seeds
  • ⅓ cup / 90g natural peanut butter
  • 1½ tablespoons maple syrup*
  • ¼ teaspoon salt (if using salted PB, then leave out)
  • 1 teaspoon vanilla extract
  • 3 tablespoons nut milk


  • Fresh raspberries
  • Coconut chips 
  • Cacao nibs

Decoration: (optional)

  • Dried calendula petals
  • Mint


  1. Add all the smoothie ingredients to a food processor (or a bullet or high-speed blender), and blend until you reach a smooth, creamy and soft-serve consistency. If using a blender, a tamper is helpful to ensure all the mix is smooth. Try, however, not to over blend as the mixture will thin out with the appliance’s heat.
  2. With a spatula, divide the smoothie into two bowls and add your toppings (I have listed some more ideas earlier in the post).
  3. It’s best enjoyed within an hour of making it. Keep it in the fridge if you don’t eat it straight away.


Maple syrup: This can be substituted with rice bran syrup, two soaked Medjool dates, or left out altogether if you prefer a lower sugar breakfast.

If you don’t have a high-speed blender, you may need to add 1-2 tablespoons more plant milk. Just keep in mind that the consistency may not be as thick. There’s no need to add extra liquid if you’re using a food processor.

  • Diet: Vegan

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