For one bowl
Fruit mix
100g frozen dragonfruit
1 tbsp diced mango
1 tbsp diced pineapple
1 frozen banana
1 cup coconut milk
Toppings:
1 non-frozen banana
½ passion fruit
Coconut powder or coconut flakes
Granola
Buckwheat

Komo Bowls was opened by Lauren, Olivia and Juliette – three girls we immediately fell in love with. After travelling all the way to Hawaii for inspiration, the girls brought back the trend of both Poke and Smoothies bowls to Brussels, changing our eating habits for good. And it was just love at first sight: both type of bowls are extremely colorful, fresh, healthy and we just can’t get enough of them.

Today, they’ve shared with us their super secret recipe for the Dragon Bowl, their bright pink breakfast bowl that makes instagramers go nuts every time they eat at Komo’s.

Dragon bowl

Start with a layer of granola at the bottom of the bowl, then pour the fruit and coconut milk mix on top, then smooth with the back of a spoon.
Add a line of granola, a line of banana slices, a line of coconut powder or coconut flakes, buckwheat and half a passion fruit.
It’s also delicious with chia seeds, blueberries or mango as toppings. And the best thing if you’re hungry is to add a teaspoon of peanut butter on top!

Tu peux nous en dire plus?

During our trip to Hawaii for Komo, we realized that it was poke bowls and smoothie bowls all the time, all throughout the day, every single day. And so our ritual became to have smoothie bowls in the morning and poke bowls in the evening. They were often served in take-out containers, so customers could go and eat them at the beach. And I remember clearly that at the very beginning, we would try to push the granola from the top to the side, to keep a bit for the end of the bowls, but then, we realized, there was granola hidden at the bottom of the bowl too. That’s one of the details that we loved and brought back to Brussels, in our own smoothie bowls we now serve at Komo.

They’re also super fun to make, the moment when you decorate the bowl, it’s really cool to be able to do as you please, with whatever you have at hand. Here, of course, we gave you the recipe to make it the same way we do, but you can really have fun with the toppings. If you’re really detail-oriented and meticulous, it’s something you’ll love for sure. It’s also always more enjoyable if you made it really beautiful before eating it. Personally it’s something I love to make.

At the beginning, after opening Komo, we weren’t sure whether we were going to keep them on the menu or not. Brussels is still a bit behind with the idea of eating out for breakfast. But then as time passed, and as Hawaii-instagram accounts became more famous and so on, we started to see a real interest. Now we see that it’s something people are really looking for.

Ton souvenir culinaire le plus marquant?

I have so many! I think the one that marked me the most was really the freshness of the fish in Hawaii. The quality was outstanding; the flesh would just melt as soon as you put it in your mouth. I could even consider having fish for breakfast for the first time in my life. And as we ended up eating it every single day, we realized there wasn’t one day when we didnt appreciate it just as much.

Ton adresse préférée à Bruxelles?

I was a huge, huge fan of Izakaya. It was the perfect lunch. It is just so sad they had to close. What I really loved what to arrive just in time to have the bento of the day. Otherwise I would always have the Kara-age, the Katsudon, or the sashimi, because their fish had that same quality i loved in Hawaii. It was super basic, simple, fast, really good and really authentic. And it was so much fun having all those little sides. In the more recent openings, I definitely love Old Boy and My Tannour, or Gazzetta.