Dragon Fruit Power Bowl
This vibrant magenta smoothie bowl is as delicious as it is beautiful. Dragon fruit doesn't have much flavor (but loads of color), which lets the other ingredients, like delicately sweet almond milk, tangy kombucha, and tart pineapple shine.
You can't go wrong with tropical fruit toppers, but pineapple is quite striking when paired with pistachios and bee pollen. Fizzy kombucha makes the texture of this easy smoothie bowl quite unique and addicting, as well as super healthy.
- 1/3 cup unsweetened almond milk
- 2 tablespoons chia seeds
- 4 ounces frozen fresh pineapple chunks (about 1 cup)
- 3 ounces pink dragon fruit flesh (from about 1 pink-fleshed dragon fruit)
- 1/4 cup kombucha
- 1 ounce fresh pineapple slices (about 1/4 cup)
- 1/2 tablespoon unsalted roasted pistachios
- 1 teaspoon bee pollen
- Whisk together almond milk and chia seeds in a serving bowl. Chill until thickened, about 15 minutes, whisking once after 7 minutes.
- Combine pineapple chunks, dragon fruit, and kombucha in a blender. Process on high until smooth, about 1 minute.
- Push thickened chia mixture to one side of serving bowl; pour smoothie into empty side. Garnish with fresh pineapple slices, pistachios, and bee pollen.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.