Green Smoothie Bowl (Printable format)

A vibrant blend of spinach and tropical fruits topped with granola and fresh fruit for a refreshing start to your day.

# List of ingredients:

→ Smoothie Base

01 - 2 cups fresh spinach leaves, washed
02 - 1 frozen banana, sliced
03 - 1/2 cup frozen mango chunks
04 - 1/2 cup frozen pineapple chunks
05 - 1/2 cup unsweetened almond milk
06 - 1 tablespoon chia seeds
07 - 1 tablespoon nut butter, optional
08 - 1 teaspoon honey or maple syrup, optional

→ Toppings

09 - 1/2 cup granola
10 - 1/2 cup mixed fresh fruit (kiwi, strawberries, blueberries, banana slices)
11 - 1 tablespoon shredded coconut, optional
12 - 1 tablespoon chia seeds or hemp seeds, optional

# How to make it:

01 - In a high-speed blender, combine spinach, frozen banana, frozen mango, frozen pineapple, almond milk, chia seeds, nut butter, and honey or maple syrup.
02 - Blend on high until smooth and creamy. If the mixture is too thick, add additional almond milk to reach desired consistency.
03 - Pour the smoothie base into two serving bowls.
04 - Top each bowl with granola, fresh fruit, shredded coconut, and extra seeds as desired.
05 - Serve immediately with a spoon while the smoothie base is chilled.

# Expert Suggestions:

01 -
  • It tastes like dessert but your body knows it's getting real nutrients, which feels like the ultimate breakfast hack.
  • The whole thing comes together in under ten minutes, which means you can make it even on mornings when you're running late.
  • You get to customize every topping, so it never feels boring even if you make it three times a week.
02 -
  • If you blend too much almond milk in, you'll end up with a drinkable smoothie instead of a spoonable bowl, so add liquid slowly and taste as you go.
  • Frozen fruit is non-negotiable here—fresh fruit won't give you that thick, ice-cream-like texture that makes this bowl what it is.
03 -
  • A high-speed blender is worth the investment because it creates that silky-smooth texture that makes the bowl feel premium and tastes exponentially better than a standard blender.
  • If you're making this for someone with nut allergies, sunflower seed butter or tahini work beautifully in place of nut butter, and they bring their own subtle flavor that's honestly just as good.
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