Green Smoothie Bowls (Print Version)
Vibrant breakfast bowls blending greens, frozen fruit and almond milk, finished with granola, berries and seeds.
# What You Need:
→ Smoothie Base
01 - 2 cups fresh spinach (or kale, stems removed)
02 - 2 frozen bananas, sliced
03 - 1 cup frozen mango chunks
04 - 1 cup almond milk (or other plant-based milk)
05 - 1 tablespoon chia seeds
06 - 1 tablespoon almond butter (optional)
07 - 1 teaspoon honey or agave syrup (optional, for sweetness)
→ Toppings
08 - 1/2 cup granola (gluten-free if needed)
09 - 1 kiwi, sliced
10 - 1/2 cup fresh berries (blueberries, strawberries)
11 - 2 tablespoons coconut flakes
12 - 1 tablespoon chia seeds
13 - 1 tablespoon hemp seeds (optional)
# How To Make It:
01 - Place the spinach, frozen bananas, frozen mango, almond milk, chia seeds, and almond butter into a high-speed blender.
02 - Blend until completely smooth and creamy, adding a splash more almond milk if needed to reach a thick, spoonable consistency.
03 - Taste and blend in honey or agave syrup if desired for additional sweetness.
04 - Pour the smoothie base evenly into two serving bowls.
05 - Arrange granola, kiwi slices, fresh berries, coconut flakes, chia seeds, and hemp seeds on top as desired.
06 - Serve right away with a spoon and enjoy while cold and fresh.
# Handy Tips:
01 -
- This bowl takes exactly ten minutes from fridge to table and leaves you feeling genuinely energized rather than sluggish.
- The thick, ice cream like texture makes you forget you are eating spinach for breakfast.
02 -
- Using fresh instead of frozen fruit will give you a watery soup rather than a thick bowl you can eat with a spoon.
- Adding all the milk at once is the most common mistake so pour half, blend, then add more only if the motor strains.
03 -
- Freeze your spinach leaves flat on a sheet tray before bagging them so they blend faster and do not clump into a solid green brick.
- A pinch of sea salt in the blender makes the fruit taste noticeably sweeter without adding any sweetener at all.