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Home » Breakfast » Dragon Fruit Smoothie Bowl

Published: Dec 9, 2019 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Dragon Fruit Smoothie Bowl

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If you're looking for delicious plant based breakfast ideas, this smoothie is a total game changer. This refreshing, easy to make, smoothie bowl is made using fresh, tropical fruit and tastes like you're on vacation.

Horizontal picture of a pink dragon fruit smoothie bowl in half a coconut, garnished with dragon fruit, kiwi, and fresh mint.

My favorite thing about this dragon fruit smoothie recipe is the light, tropical flavors. This is a great way to cool off in the summer heat, celebrate a vacation morning, or just enjoy as a treat on your back patio in the sun.

This recipe is great for a variety of dietary preferences and is perfect for a delicious, naturally gluten free vegan breakfast option. If you're looking for other great smoothie or smoothie bowl ideas, you can try my Blueberry Spinach Smoothie and Green Citrus Smoothie as well!

Smoothie ingredients, half a sliced dragon fruit, half a sliced mango, bowl of sliced bananas, bowl of sliced pineapple, bowl of coconut water.
Ingredients

Ingredient Notes

Dragon Fruit: Also known as pitaya, is a tropical fruit with a texture similar to kiwi fruit. This article is super helpful and talks all about dragon fruit and some of its nutritional benefits!

Frozen Banana: Using frozen banana is my best and favorite secret to making a thick smoothie bowl. By freezing your banana before blending your ingredients together, your end results are much thicker, creamier, and perfect for scooping up with a spoon.

Pineapple: The pineapple in the recipe gives a sweet boost of flavor.

Mango: Another delicious addition of fruit, the mango adds more dynamic flavor to the recipe and brightens it up with bright, sunny flavor.

Coconut Water: I used coconut water as my liquid base to bring out more summer flavors. Feel free to swap for a nut-based milk, or a splash of coconut milk instead.

Finished picture of a dragon fruit smoothie bowl, displayed inside a cut coconut and garnished with fresh fruit and mint sprigs.

Try some of my other delicious vegan recipes:

  • Overnight oatmeal in a jar with nuts, coconut flakes, and mango on top.
    Overnight Oats with Coconut Milk
  • A glass filled with a layer of purple yogurt, chia pudding, blue yogurt, and blueberries on top.
    Chia Seed Parfait
  • Pasta with red sauce and fresh green basil on top.
    Coconut Milk Pasta Sauce
  • A white bowl filled with rigatoni covered in a red sauce and fresh basil.
    Rigatoni Arrabbiata
A pink dragon fruit smoothie in a fresh coconut. Garnished with balls of dragon fruit, kiwi, and fresh mint.

Dragon Fruit Smoothie

Kelsey Riley
This plant based smoothie bowl is made using fresh, tropical fruit and tastes like you're on vacation.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Breakfast
Cuisine American
Servings 2
Calories 162 kcal

Equipment

  • High speed blender

Ingredients
  

  • 1 banana frozen
  • ½ cup dragon fruit
  • ½ cup pineapple frozen
  • ½ cup mango frozen
  • 1 cup coconut water

Instructions
 

  • Place all ingredients in a high speed blender and blend until smooth and creamy.
  • Pour in a cup or bowl and garnish with fresh fruit.

Notes

If you don't have fresh or frozen dragon fruit, you can use 1 tablespoon of dragon fruit powder instead.
For a more frozen consistency, you can add ½ cup of ice.
For a more liquid consistency, add an additional ½ cup of coconut water.

Nutrition

Calories: 162kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

If you try this recipe, be sure to leave a star rating and share it and tag me on instagram using #plantedinthekitchen

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Picture of Kelsey Riley, author of Planted in the Kitchen.

Hi, I'm Kelsey!

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On my blog you will find delicious and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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