Green Smoothie Bowl with Spirulina (Printable)
Spirulina banana bowl with hemp seeds, berries, granola and coconut, creamy, bright, nourishing.
# What You'll Need:
→ Smoothie Base
01 - 2 ripe bananas, fresh or frozen
02 - 1 cup fresh baby spinach leaves
03 - 1/2 avocado, pitted and scooped
04 - 1 cup unsweetened almond milk or preferred plant-based milk
05 - 1 teaspoon spirulina powder
06 - 1 tablespoon chia seeds
07 - 1 tablespoon pure maple syrup, optional and adjusted to taste
→ Toppings
08 - 2 tablespoons hulled hemp seeds
09 - 1/2 banana, thinly sliced
10 - 1/4 cup mixed fresh berries such as blueberries, raspberries, or strawberries
11 - 2 tablespoons gluten-free granola
12 - 1 tablespoon unsweetened coconut flakes
# How To Make:
01 - Add the bananas, spinach, avocado, almond milk, spirulina powder, chia seeds, and maple syrup to a high-speed blender.
02 - Blend on high for 45 to 60 seconds until the mixture is completely smooth and creamy. Add a splash of additional almond milk if a thinner consistency is preferred.
03 - Pour the blended mixture evenly between two serving bowls.
04 - garnish each bowl with hemp seeds, sliced banana, mixed berries, granola, and coconut flakes, arranging them in neat rows or clusters for visual appeal.
05 - Enjoy right away while the smoothie base is cold and the toppings retain their crunch.
# Expert Tips:
01 -
- Spirulina sounds fancy but it blends right in and gives you this gorgeous jade color without tasting like a supplement.
- The avocado makes everything velvety and rich, so you feel full for hours instead of hungry again by ten.
- Ten minutes, zero cooking, and you get something that looks like it came from a juice bar.
02 -
- Frozen bananas are the difference between a smoothie you drink and a smoothie bowl you eat with a spoon. Fresh bananas work but the result is thinner.
- Spirulina can vary wildly in quality and taste between brands, so find one you trust before committing to a full teaspoon.
03 -
- Freeze your bananas at peak ripeness when they are covered in brown spots because that is when they are sweetest and most flavorful.
- Toasting the coconut flakes in a dry pan for two minutes adds a warm, caramelized crunch that raw flakes cannot match.