Ripped Reese's Smoothie Bowl -- 120g Protein, 5 Ingredients

Episode 12 of Joseph Abell's Easy Gains series delivers a chocolate peanut butter smoothie bowl that looks and tastes like dessert but hits 120 grams of protein. Five ingredients, one blender, no cooking. The series premise is simple: high protein, low effort. This recipe fits that perfectly. It works as a full meal replacement or you can halve the recipe for a high-protein snack.

Ingredients

Ingredient	Amount
Frozen banana	1 cup
Greek yogurt	1 1/2 cups
Peanut butter powder (PBfit)	4 tbsp
Chocolate protein powder	2 scoops
Fairlife milk	1/2 cup

Method

1. Add all five ingredients to a blender.
2. Blend until thick and smooth. The consistency should be dense, like soft serve, not a pourable smoothie.
3. Pour into a bowl. Top with chopped dark chocolate or whatever you want.

Why Peanut Butter Powder

Abell specifically calls out peanut butter powder over regular peanut butter. Powdered PB (like PBfit) has significantly less fat per serving while keeping the peanut butter flavor and a decent amount of protein. It blends more easily into smoothie bowls too, without adding the oiliness that can thin out the texture.

Estimated Macros (Full Bowl)

Macro	Amount
Protein	~120g
Calories	~750-850
Carbs	~70-80g
Fat	~10-15g

The protein is stacked across three sources: Greek yogurt provides roughly 30-35g, two scoops of chocolate protein powder adds around 50-60g, and peanut butter powder contributes another 16-20g. Fairlife milk adds a few more grams on top. The frozen banana is mostly there for texture and natural sweetness.

Key Takeaways

• 120g of protein from five grocery store ingredients, no cooking required.
• Peanut butter powder is the key swap. It gives you the Reese's flavor profile at a fraction of the fat compared to regular peanut butter.
• The recipe scales. Make the full bowl as a meal replacement (~800 calories) or halve it for a ~400 calorie high-protein snack.
• Frozen banana is what gives it the thick, ice cream-like consistency. Do not skip freezing the banana.
• Greek yogurt does double duty here: it adds a large chunk of the protein and creates the creamy base.