Green Smoothie Bowls (Printable)
Leafy green smoothie base with banana and mango, finished with fruit, granola and seeds for a bright, healthy breakfast.
# What You’ll Need:
→ Smoothie Base
01 - 2 cups fresh spinach, packed (kale may be substituted)
02 - 1 frozen banana, peeled
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, peeled and sliced
09 - ½ cup fresh strawberries, hulled and sliced
10 - ¼ cup granola (use gluten-free variety if needed)
11 - 2 tablespoons unsweetened coconut flakes
12 - 1 tablespoon pumpkin seeds (pepitas)
13 - Fresh mint leaves for garnish (optional)
# How To Make:
01 - Add spinach, frozen banana, frozen mango, almond milk, chia seeds, nut butter, and honey (if using) to a high-speed blender. Blend on high until the mixture is thick, creamy, and completely smooth, scraping down the sides as needed.
02 - Divide the blended green smoothie base evenly between two serving bowls.
03 - Artfully arrange sliced kiwi, sliced strawberries, granola, coconut flakes, pumpkin seeds, and fresh mint leaves over the surface of each bowl.
04 - Serve immediately while cold. Use a spoon to enjoy the smoothie bowl with all its toppings.
# Expert Advice:
01 -
- The texture lands somewhere between soft serve ice cream and a smoothie, which makes breakfast feel like a treat.
- It takes exactly ten minutes from fridge to bowl, no cooking required.
02 -
- A regular blender can handle this, but you will need to stop and scrape the sides more than once to avoid chunks of frozen fruit.
- If the base seems too thin, add another half frozen banana rather than more liquid to keep it thick enough to hold toppings.
03 -
- Layer your blender with liquid first, then greens, then frozen fruit on top so the blades catch everything smoothly.
- Smoothie bowls wait for no one, so have your toppings sliced and ready before you blend.