Green Smoothie Bowl (Printable)

A refreshing blend of spinach, frozen tropical fruits, and creamy almond milk topped with granola and fresh fruit.

# What You'll Need:

→ 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, gluten-free preferred
10 - 1/2 cup mixed fresh fruit such as kiwi, strawberries, blueberries, and banana slices
11 - 1 tablespoon shredded coconut, optional
12 - 1 tablespoon chia seeds or hemp seeds, optional

# How-To:

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. Blend on high speed until smooth and creamy.
02 - If the mixture is too thick, add additional almond milk gradually to reach desired consistency.
03 - Pour the smoothie base evenly into two serving bowls.
04 - Top each bowl generously with granola, fresh fruit, shredded coconut, and extra seeds as desired.
05 - Serve immediately with a spoon.

# Expert Tips:

01 -
  • It looks Instagram-worthy without requiring any actual culinary skill or patience.
  • You can prep everything the night before and blend in under five minutes when hunger strikes.
  • Hidden spinach means you can pretend you're being healthy while the bowl tastes like a tropical vacation.
02 -
  • The frozen fruit needs to be genuinely frozen, not just cold, or your smoothie becomes a watery disappointment instead of that thick, spoonable consistency that makes it feel indulgent.
  • Spinach quality matters more than you'd think—fresh spinach that's been sitting in your crisper drawer for a week tastes noticeably different than bright, just-bought leaves, which I discovered when the same recipe tasted off one week and perfect the next.
03 -
  • Freeze your own banana slices by laying them on a sheet pan overnight—you'll have better texture control and save money compared to buying pre-frozen.
  • Add a splash of coconut milk to the blender instead of almond milk for a creamier, more luxurious consistency that costs just pennies more.
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