Green Smoothie Bowls (Printable)
Spinach and mango green bowls topped with fruit, granola, seeds and coconut for a quick nourishing breakfast.
# What You'll Need:
→ Smoothie Base
01 - 2 cups fresh spinach (or kale)
02 - 1 frozen banana
03 - 1 cup frozen mango chunks
04 - 1 cup unsweetened almond milk (or any plant-based milk)
05 - 1 tablespoon chia seeds
06 - 1 tablespoon peanut butter or almond butter
07 - 1 teaspoon honey or maple syrup (optional)
→ Toppings
08 - ½ kiwi, sliced
09 - ½ cup strawberries, sliced
10 - ¼ cup granola (gluten-free if desired)
11 - 2 tablespoons coconut flakes
12 - 1 tablespoon pumpkin seeds
13 - Fresh mint leaves (optional)
# How To Make:
01 - In a high-speed blender, combine spinach, banana, mango, almond milk, chia seeds, nut butter, and honey if using. Blend until thick and smooth, scraping down sides as needed.
02 - Pour the green smoothie base evenly between two serving bowls.
03 - Decoratively arrange sliced kiwi, strawberries, granola, coconut flakes, pumpkin seeds, and fresh mint leaves on top of each bowl.
04 - Serve right away with a spoon while the smoothie base is still cold and thick.
# Expert Tips:
01 -
- The frozen mango and banana combo creates a naturally sweet base so creamy you will swear there is ice cream hiding in there.
- It takes exactly ten minutes from refrigerator to Instagram worthy bowl, no cooking, no waiting, no fuss.
02 -
- A regular blender will struggle with the small amount of liquid here, so if you do not have a high speed blender, add milk one tablespoon at a time until the blades catch.
- Freezing your fruit ahead of time is non negotiable if you want that signature thick smoothie bowl consistency instead of a drinkable soup.
03 -
- Keep a stash of frozen bananas and mango in your freezer at all times so this recipe is never more than ten minutes away from happening.
- Toasting your coconut flakes in a dry pan for sixty seconds transforms them from good to the kind of thing you start snacking on straight from the pan.