It’s been nearly two decades since smoothie bowls began flooding U.S. breakfast menus. And while they’ve maintained a foothold in more niche smoothie and juice concepts, the category has seen little innovation since the initial wave. But now, as consumers increasingly seek mood-boosting, feel-good little luxuries, layering various textures offers a fresh way to rediscover the smoothie bowl.

Whether crunchy or chewy, foam or jello, freeze-dried or fresh, contrasting combinations can enhance any smoothie bowl build. After all, the trend has already taken root in beverages; just look to the number of boba milk tea shops and juice bars, as well as online blogs and viral TikTok videos, that have tapped juices, iced teas, coffee drinks and other beverages as perfect palettes for better-for-you, novel sipping experiences.

The smoothie bowl has morphed, finding a place again as a beloved meal that can be enjoyed across dayparts, from breakfast and lighter lunch fare to snacks and healthier dessert options. The category is perfectly poised for innovation with an amazing array of global flavors and textures that consumers are not only craving, but also have at their fingertips. Here are a few ways to elevate the smoothie bowl concept by incorporating unexpected ingredients and textures.

Fresh and Freeze-Dried

The vibrancy of the deep blue/purple color of Brazilian acai berries catapulted smoothie bowls into the American food scene, thanks not only to their visual appeal but also their novelty and health halo. Now, consumers are warming up to other tropical fruits such as dragon fruit, prickly pear and pink guava. The flesh of dragon fruit can be white or fuchsia and is speckled with black seeds that, when freeze-dried, make for a new type of “sprinkle,” one that is crunchy at first and seems to dissolve on the tongue within seconds.

Try layering chunks of the kiwi-like, juicy and slightly grainy white dragon fruit with freeze-dried cubes of fuchsia dragon fruit atop a base of orange-mango smoothie and finish with toasted coconut for a feast for the eyes. Freeze-dried fruits of all sorts can also be mixed together and layered along with crunchy grains like popped rice atop smoothie bowls for a more nutritious and grown-up twist on the marshmallows found in some iconic breakfast cereals.

Creams, Foams and Mousses

While some smoothies sport a creamy texture from ingredients such as bananas and avocados, the default texture falls somewhere between a slushy and ice cream. Layering in a velvety texture can add surprise and intrigue as well as a little bit of luxury to every bite. Healthy fats can be incorporated in the form of foams or turned into creams, imbuing an air of indulgence to a smoothie bowl.

Try a thick walnut cream—made of only walnuts and water—as a protein-packed alternative to whipped cream for a latte-inspired smoothie bowl. Or, purée avocado, cocoa powder and honey or agave in a blender and add this chocolate-avocado “mousse” in between layers of banana smoothie for a bowl reminiscent of pudding. For a cloud-like foam layer of salty umami, apply a cream cheese-and-mascarpone foam made in a multifunctional food whipper to the top of a strawberry smoothie bowl for a cheesecake-esque indulgence.

While not a cream or mousse, mood-boosting chocolate is also worth highlighting as a super layer. Melted into a sauce-like consistency, it brings a luxurious mouthfeel when drizzled in between or on top of layers of a smoothie bowl. For a Latin American-inspired dessert, tier layers of guava-pineapple smoothie with melted dark sea salt chocolate and finish with a sprinkling of chia seeds.

Jellies and Chewy Fruits

Halo-halo, the staple dessert of Filipino cuisine, embodies the ultimate layered texture dining experience. Halo-halo, which means “mixed” in Tagalog, is a shaved ice-based dessert loaded with fresh fruit, condensed milk, beans and layers of flavored, colorful jello, all topped with crunchy nuts and dollops of purple ube ice cream. Indeed, jellies and jellos, much like the famed tapioca pearls of boba tea, can be cut into chunks and used in place of boba for a more modernized version of the drink. These jiggly bites also serve as a playful topping for a smoothie bowl made with ube or other global ingredients. Add chunks of black tea jello to a peach-flavored bowl or matcha green tea boba to a supergreens-and-apple combo for a nuanced layer that balances sweet notes and imparts textural intrigue.

For something chewier, fiber-rich dried fruits such as dried mulberries, jujubes (Chinese dates) and even dried pineapple chunks offer a fast, easy-to-execute addition to bowls. They can also be blended into the smoothie base for extra nutrition with slightly less chew. For a double dose of texture, blend dried mango slices with fresh mango and full-fat yogurt and top with chopped dates and a sprinkle of cardamom powder for a chewy, bowl version of a mango lassi.

The smoothie bowl crosses many conventional menu development barriers when it comes to the dos and don’ts of combining flavor and texture into one bite. And because the category can be served across multiple dining occasions, menu developers have a robust pantry of ingredients and flavor profiles at their disposal. Incorporating nuanced textures is the natural next step in pushing boundaries and delivering a flavor-forward, better-for-you bowl.