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Smoothie Bowl de Moras Azules o Arándanos

Blueberry Power Smoothie Bowl

Chef Adriana Martin
This blueberry power smoothie bowl is full of goodness. It has Florida blueberries from a local farm near our home. I froze them overnight and added almond butter, cashew milk and a dash of honey. Then topped it with mango, berries, amaranth, bee pollen and edible flowers.
5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Snack, Smoothies
Cuisine American Contemporary
Servings 2 servings


  • 2 cups frozen blueberries
  • 1/2 cup cashew milk
  • 1 tablespoon almond butter
  • 1 teaspoon honey
  • 2 teaspoons amaranth
  • 1 teaspoon bee pollen granules
  • 8 edible flowers 6 lemon marigolds and 2 violas


  • In the blender add the cashew milk, the almond butter, and the honey. Blend until getting a smoothie texture.
  • Serve on bowls and garnish with more blueberries, mango, amaranth seeds, bee pollen.
  • Finish the bowl with lemon marigold flowers and violas for a spring colorful presentation.


This blueberry power smoothie must be eaten immediately after made for best taste.
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