Breakfast/Brunch MIYO (Make it Your Own) Whole30

Purple Rain Smoothie Bowl (Whole30!)

overhead shot of acai bowl with blueberries, kiwi, strawberries, and shredded coconut

I used to have a client in Charlotte, NC and I would travel up there at least once a quarter. Within walking distance of the office, there was an ahh-mazing food stand that served Açaí bowls. After my first time trying one, I was hooked! But there’s a difference between spending $14 on one bowl when the client covers your meals, and coming out of my own pocket… so in true Coined Cuisine fashion, I had to make my own smoothie bowl!

There are a few reasons I love smoothie bowls over smoothies in a glass:

  • You can add as many toppings as you want on top to keep you satisfied. (I know I know, people add granola and stuff to smoothies. But I don’t want to suck all of that through a straw!)
  • They are naturally sweetened because of the yummy fruit combinations. Honey is a great addition but certainly not required for taste.
  • You don’t lose all of your fiber intake because your fruit isn’t blended to shreds. Plus, you also eat the sliced fruit on top.
  • Call me a millennial, but they just look so cute and delicious when you snap a picture!

Because I’m still on Whole30 (9 more days left!) I left out my normal granola as a topping. You can customize the toppings to your taste and dietary needs, which makes this such a great “base” smoothie bowl recipe.

What’s with the name, you may ask? Well, this is an ode to one of my favorite musicians of all time, Prince! After seeing the beautiful purple color made from the blackberries and mango, I knew I had to name it after his signature album [fun fact, Purple Rain was my very first vinyl that started my collection]. This is the 1st installment of my music smoothie bowl series, where I combined my great love for food and music!

Anyhow, try this recipe out – whether you’re on Whole30 or not. It makes for an amazing breakfast, a super pretty and impressive brunch, and I’ve actually had these for a light dinner during long nights at the office.

Purple Rain Smoothie Bowl (Whole30!)

Shani W.
Whether you're on Whole30 or not, this smoothie bowl makes for an amazing breakfast, a super pretty and impressive brunch, or a light dinner.
Prep Time 10 minutes
Course Breakfast
Servings 1 bowl


  • 1 ct sliced banana frozen
  • 1 ct sliced mango frozen
  • 2 oz blackberries
  • 2 tbsp almond milk
  • 3 ct strawberries chopped
  • 1 ct kiwi sliced
  • 2 oz shredded coconut
  • cup blueberries


  • Place your bowl in the refrigerator.
  • In a blender, add frozen banana, mango, and blackberries. Blend until it has a choppy consistency.
    Pro tip: to get your toppings to perfectly sit on top, your smoothie base has to be thick. The way we are going to blend these ingredients keeps the texture we need.
  • Add almond milk a little at a time until you get to a thick, spoon-worthy consistency.
  • Add smoothie base to the cold bowl. If your kitchen is warm, put your bowl back in the fridge to ensure it stays cool.
  • Chop and slice your toppings. This is where you can use your creative freedom – granola, honey, almond butter, slivered nuts, your favorite fruits – anything tastes great on top of this base!
  • Grab your bowl and top with the prepared toppings. Snap a picture for the 'gram, show off your delicious food art, and enjoy!
Keyword Meal Prep, Smoothie Bowls, Whole30
overhead shot of acai bowl with blueberries, kiwi, strawberries, and shredded coconut

The Coined Breakdown

  • Total Cost (1 serving): $3.75
  • Total Cost per bowl: $3.75
  • Those Other Guys: $14.00 a bowl

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