Anti-Inflammation Tropics Bowl

Anti-Inflammation Tropics Bowl

This nutrient-dense smoothie bowl is loaded with anti-inflammatory power.
Health Rating
Prep Cook Ready in Servings
5 min 10 min 15 min 1


3/4 cup cubes Kabocha squash (cooked and then frozen)
1/4 cup diced Pineapple
1 tbsp (level) Psyllium seed husk
1/2 tsp Maca powder
1 tsp Cinnamon
1 tsp Turmeric, ground
1 tsp Ginger, ground
2 tbsp Flaxseed meal (ground)
1/2 cup Almond milk, unsweetened
1 tbsp Dried goji berries
1 tbsp Coconut flakes, unsweetened


1. Steam your kabocha squash in a large pan over boiling water for 8-10 minutes, until fork-tender. Set aside and let cool for 10 minutes (or place in fridge or freezer to cool down faster). 

2. Combine your squash, pineapple, psyllium, maca, cinnamon, turmeric, ginger, flaxseed and almond milk in a high-speed blender and blend on high until smooth (about 1 minute).


3. Pour your smoothie mixture into a bowl and top with goji berries and coconut flakes. Serve immediately

Nutrition Facts

Per Portion

Calories 284
Calories from fat 107
Calories from saturated fat 17.4
Total Fat 11.9 g
Saturated Fat 1.9 g
Trans Fat 0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 2.0 g
Cholesterol 0
Sodium 112 mg
Potassium 741 mg
Total Carbohydrate 37 g
Dietary Fiber 13.3 g
Sugars 13.2 g
Protein 6.9 g

Dietary servings

Per Portion

Fruit 15.3
Meat Alternative 0.5
Milk Alternative 0.5
Vegetables 1.5

Energy sources



Nutritional Highlights:

Kabocha Squash

Kabocha squash is a sweet squash, very similar to butternut squash (and can be substituted this way). It's a great source of Vitamin A, C, iron, B vitamins, potassium and magnesium. 

Recipe from:
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