Tcp Health Bowl Recipe

Prepare fruit

If using fresh dragon fruit, peel and cube. If using frozen, let sit 5 minutes to slightly soften. Peel and slice the banana. Rinse blueberries if fresh.

Add dragon fruit, blueberries, banana, and almond milk to a high-speed blender. Add maple syrup if you prefer a sweeter base.

Blend on high until completely smooth and thick, pausing to scrape down the sides once. The puree should be thick enough to hold toppings; if too thick, add up to 2 tablespoons more almond milk.

Taste and adjust sweetness. Pour into serving bowls, filling each bowl about two-thirds full (for 2 servings).

Make mousse

Drain soaked cashews and place them in the blender or a food processor. Add lemon juice, vanilla, maple syrup, water (or plant milk), and a pinch of salt.

Blend until the mixture is ultra-smooth and creamy, stopping to scrape down sides. This may take 1–2 minutes in a high-speed blender. Adjust consistency with an extra teaspoon or two of water if needed—the mousse should be spoonable but stable.

Taste and adjust sweetness or acidity. Transfer the mousse to a bowl and chill briefly (5–10 minutes) if you want it firmer before assembly.

Spoon or pipe a generous dollop (about 2–3 tablespoons) of cashew mousse onto each puree bowl, placing it to one side so you can add other toppings.

Arrange fresh blueberries and sliced strawberries on top of the puree around the mousse for a balanced look and texture.

Sprinkle muesli over the bowl for crunch, then scatter the toasted coconut and chia seeds evenly.

Garnish with fresh mint leaves. Optionally drizzle a little extra maple syrup over the mousse and fruit if desired.

Serve immediately so the muesli remains crunchy. If not serving right away, keep components chilled separately and assemble within 30 minutes of serving.