Vegetarian Recipes

How to Make Smoothie Bowls

Whenever I can make a recipe that’s healthy and suitable for a wide range of dietary requirements—all while sticking to a budget—I’m all in! These delicious, creamy, and super thick Smoothie Bowls are made with 3 simple ingredients, plus whatever toppings you want to add. They’re packed with vitamins and are naturally gluten-free, raw, vegan, and dairy-free when you use a milk alternative. This smoothie bowl is JUST as good as any you’d find at a trendy juice bar (we had a killer brunch at my former restaurant, AVO, and this smoothie bowl was on the menu!) I hope you love it.

Overhead view of a smoothie bowl topped with granola, chia seeds, berries, and peanut butter.

What is a Smoothie Bowl?

A smoothie bowl is an ultra-thick, totally satisfying smoothie served in a bowl with toppings. It’s almost like eating a bowl of soft-serve ice cream, but it’s actually healthy! The key is to use less liquid than you usually would for a smoothie, which creates the perfect consistency for eating with a spoon. I blend frozen mixed berries, a frozen banana, and almond milk together, which I then top with more berries, granola, peanut butter, and chia seeds. It’s a nourishing and delicious breakfast that even picky eaters love!

Here’s what you’ll need to make the best smoothie bowls EVER:

Frozen Mixed Berries: You want to use frozen berries, not fresh ones. Frozen fruit will create a thick, frozen consistency, which is what I’m going for here. Grab a bag of pre-frozen berries from the store (which are often more affordable than fresh berries), or freeze your own. I love the mixed berry smoothie flavor of these bowls, but you can use any frozen fruit you like.
Frozen Banana: Adds creaminess and natural sweetness. The riper the banana, the sweeter your bowl will be. Peel and slice it before freezing, or use frozen banana slices from the store.
Almond Milk: I usually opt for unsweetened plain dairy-free almond milk or oat milk because the frozen fruit is both flavorful and sweet enough for me! You can also use any other milk alternative or regular dairy milk.
Toppings: I went with chia seeds because I had them on hand at the studio already (plus they’re high in Omega-3s, fiber, and protein), granola (homemade granola is extra delicious!), more berries, and melted peanut butter. If you can’t have peanuts, almond butter or seed butter is the perfect substitute if you can find one within your budget.

More Topping Ideas

You don’t need to go out and buy any special toppings for this homemade smoothie bowl recipe! Use what you already have in your kitchen, or try some of these ideas:

Any fresh, frozen, or freeze-dried fruit
Nuts like almonds, walnuts, or cashews
Seeds, such as pumpkin seeds, hemp seeds, or flaxseeds
Cacao nibs or chocolate chips
Shredded coconut
A scoop of leftover overnight oats
Cinnamon, nutmeg, or other spices
Honey, agave, or maple syrup
Yogurt

The Perfect Ratio for Smoothie Bowls

It’s my opinion that the perfect ratio for a thick, creamy, perfectly frozen smoothie bowl is 1 cup frozen fruit of your choice + 1 cup frozen banana + ¼ cup milk. Then, on top of this base, you can add 1 tablespoon of any superfood you love. For example:

1 cup frozen avocado, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon of hemp seeds. (This would be like a bowl version of our avocado smoothie recipe! Personally, I would add a liquid sweetener to this variation, like agave or maple.)
1 cup frozen mango chunks, 1 cup frozen banana, ¼ cup unsweetened almond milk, and 1 tablespoon freeze dried berries.
1 cup frozen mixed tropical fruits, 1 cup frozen banana, ¼ cup unsweetened coconut milk, and 1 tablespoon of cacao nibs.

So long as you stick to this ratio, you can add any frozen fruit, liquid base, and superfood of your choice. This makes the perfect texture for a bowl that is creamy and dessert-like, not too icy or watery.

Now, this isn’t a toss-it-in-a-blender and walk-away kind of smoothie—this is a stick-to-your-bones, thick, keep-you-full all-morning-long kind of smoothie bowl! (So she requires some elbow grease!). You’re going to want to have a spatula on hand to scrape the blender down over and over as often as needed until it’s blended nice and smooth.

But, no need to stress if you don’t have one of those equal-to-a-rent-payment blenders! I used our affordable Ninja blender from Walmart, a rubber spatula, and my patience; I knew the result would be worth the effort!

Can I Meal Prep It?

This recipe for smoothie bowls is meant to be enjoyed immediately after blending, and I don’t recommend meal-prepping them ahead of time. Instead, I like to gather all the ingredients and create smoothie packs for the freezer. Then, when I’m ready to make a bowl, I can simply empty the contents of the bag into a blender with the almond milk and blend for a few minutes until smooth!

Side view of a smoothie bowl topped with granola, berries, peanut butter, and chia seeds.

Smoothie Bowl Recipe

Learn How to Make Smoothie Bowls the right way and add all your favorite toppings to create a cheap, healthy, and super easy breakfast or snack!

Course Breakfast

Cuisine General

Total Cost ($3.80 recipe / $1.90 serving)

Prep Time 10

Total Time 10

Servings bowls (about 1 cup of smoothie + ¼ cup toppings each)

Calories 278kcal

Author Jess Rice

Equipment

Small Blender

Ingredients

1 cup mixed berries, frozen $2.08
1 ripe banana, sliced and frozen (about 1 cup) $0.26
¼ cup almond milk* $0.30
½ Tbsp chia seeds $0.07
¼ cup granola $0.48
¼ cup berries $0.52
1 ½ Tbsp peanut butter, melted $0.09

Instructions

Add frozen mixed berries, frozen banana, and almond milk to the blender.
Blend, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. Blend and scrape down the blender as often as needed until the perfect consistency is reached.
Pour the smoothie (it will be THICK) into your favorite bowls and top with your favorite ingredients. I chose chia seeds, granola, more berries, and some melted peanut butter. Enjoy immediately!

See how we calculate recipe costs here.

Notes

*Almond, oat, soy, or dairy milk will all work, so use whatever you have on hand! Alternatively, you can also use fruit juice, but the texture will be less creamy.

Nutrition

how to make Smoothie Bowls – step by step photos

Overhead view of the ingredients needed to make smoothie bowls.

Gather all your ingredients.

Side view of a blender with the ingredients for smoothie bowls added.

Add 1 cup of frozen mixed berries, 1 frozen sliced banana (about 1 cup), and ¼ cup of almond milk to your blender. You can also use soy, coconut, oat, or dairy milk instead of almond milk. Fruit juice will also work to create a smooth consistency, but it won’t be as creamy as using milk or a milk alternative.

A spoon pushing down the filling for smoothie bowls in a blender halfway through blending.

Blend these ingredients together, stopping often to scrape down the inside of the blender to make sure the ingredients catch the blade. You might need to do this a few times!

Side view of a blender holding the smoothie filling for smoothie bowls fully blended.

Keep blending and scraping down the sides of the blender until the perfect smooth consistency is reached.

A smoothie bowl surrounded by various toppings in smaller bowls, including berries, granola, peanut butter, and chia seeds.

Pour your smoothie (it will be THICK) into your favorite bowls. Smooth down the top to create a flat surface for all your yummy toppings!

Top with your favorite ingredients—you can add anything you like or have on hand. I chose ½ Tbsp chia seeds, ¼ cup granola, ¼ cup more berries, and 1 ½ Tbsp melted peanut butter. Serve it immediately for the best texture!

Overhead view of a spoon taking a spoonful from a smoothie bowl, which is topped with granola, chia seeds, berries, and peanut butter.

Pumpkin Smoothie

$0.94 each

Green Smoothie

$6.21 recipe / $0.78 serving

Chocolate Coffee Breakfast Smoothie

$0.84 each

A glass filled with a cherry almond smoothie, with bananas and a bowl of frozen cherries in the back

Secret Ingredient Cherry Almond Smoothie

$1.69 each

The post How to Make Smoothie Bowls appeared first on Budget Bytes.

Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!