Our Favorite Fall Smoothie Bowls — Straight From An mbg Editor's Brand-New Cookbook

Leigh Weingus is mbg's senior yoga and fitness editor and the author of the new cookbook A Rainbow of Smoothie Bowls: 100 Wholesome and Vibrant Blended Creations.

There is nothing better than eating dessert for breakfast, especially when it's healthy and won't lead to a sugar crash before lunch. Tossing chia seeds in there will add crunch and keep you full for hours.

Preparation

1. Make your base. Add banana, blueberries, cocoa, and almond milk to blender and blend until smooth. Transfer to a bowl.

2. Add your toppings. Top with apple chunks, raspberries, chocolate chips, and chia seeds. Drizzle with maple syrup.

Variation

Preparation

1. Make your base. Add banana, pumpkin, and almond milk to blender, and blend until smooth. Transfer to a bowl.

2. Add your toppings. Top with raspberries, granola, and cinnamon sticks, and sprinkle cinnamon on top.

Matcha is great for a lot of things—drinking on its own, adding to baked goods, and blending into smoothies. Not only does this powdered green tea have the prettiest green color ever, but it's full of health benefits like antioxidants and an amino acid called L-theanine, which gives you a feeling of calm alertness. On top of that, it's delicious.

Preparation

1. Make your base. Add frozen banana, almond milk, vanilla, and matcha to blender, and blend until smooth. Transfer to a bowl.

2. Add your toppings. Scatter raspberries, cacao nibs, chia seeds, and shredded coconut evenly across bowl's surface.

Variation