This Avocado Kale Berry Smoothie Bowl recipe and photo was shared with us from the cookbook Atkins: Eat Right, Not Less: Your Guidebook for Living a Low-Carb and Low-Sugar Lifestyle by Colette Heimowitz. Her original recipe does use a little dairy, but we’ve adapted it just slightly to be dairy free.
Surprisingly, Atkins: Eat Right, Not Less has quite a few dairy-free recipes. Colette does use dairy in several of the recipes. However, many are easy to adapt for experienced dairy-free home cooks, and I like that they are a great base for low sugar recipes.
The Atkins diet focuses on high-fiber carbohydrates, optimal protein and healthy fats. It also seeks to reduce levels of refined carbohydrates, added sugars and “hidden sugars,” which are the carbohydrates that convert to sugar in the body. In some cases, dairy-free substitutions might be lower in protein, but many options are sugar free and rich in “healthy” fats and “good” carbohydrates.
Special Diet Notes: Avocado Kale Berry Smoothie Bowl
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
- 1 cup plain Greek-style dairy-free yogurt alternative (see Yogurt Note below)
- 1 cup kale leaves
- ⅓ cup plain dairy-free protein powder
- ¼ cup water
- ½ ripe Hass avocado
- 2 tablespoons chopped fresh mint
- 1 teaspoon stevia, or to taste
- ½ cup fresh or frozen berries (such as blackberries, strawberries or raspberries)
- 2 tablespoons chopped almonds or walnuts
- 2 tablespoons chia seeds
- Put the yogurt alternative, kale, protein powder, water, avocado, mint, and stevia in your blender, and blend until smooth. Divide the smoothie between two bowls.
- Sprinkle the smoothie bowls with the berries, nuts, and chia seeds. Serve immediately.