Green Smoothie Bowl Toppings (Printable version)
A vibrant blend of spinach, banana, mango, and creamy avocado topped with granola and fresh berries.
# What You’ll Need:
→ Smoothie Base
01 - 2 cups baby spinach, packed
02 - 1 frozen banana
03 - 1/2 avocado
04 - 1/2 cup frozen mango chunks
05 - 1/2 cup almond milk
06 - 1 tablespoon chia seeds
07 - 1 tablespoon almond butter
08 - 1 teaspoon maple syrup
→ Toppings
09 - 1/4 cup granola
10 - 1/2 banana, sliced
11 - 1/4 cup fresh berries
12 - 1 tablespoon coconut flakes
13 - 1 tablespoon pumpkin seeds
14 - 1 teaspoon chia seeds
# How to Make It:
01 - Combine spinach, frozen banana, avocado, mango, almond milk, chia seeds, almond butter, and maple syrup in a high-speed blender. Blend until completely smooth and creamy, scraping down sides as needed. The mixture should be thick; add minimal additional plant milk only if necessary to blend.
02 - Divide the thick smoothie base evenly between two serving bowls, using a spatula to transfer all contents from the blender.
03 - Arrange granola, sliced banana, fresh berries, coconut flakes, pumpkin seeds, and additional chia seeds attractively on top of the smoothie base in each bowl.
04 - Serve immediately with spoons while the smoothie base remains thick and cold.
# Expert tips:
01 -
- The creamy avocado base makes this feel like dessert while packing in serious nutrients
- You can customize toppings based on whatever is languishing in your fruit bowl
- This keeps me full for hours without that midmorning energy crash
02 -
- A high speed blender makes all the difference between a smooth bowl and one with leafy chunks
- The ratio of frozen to fresh ingredients determines whether you need more or less liquid
- Room temperature toppings create the best temperature contrast with the frozen base
03 -
- Freeze your banana in slices rather than whole for easier blending
- Start with less liquid than you think you need, blending in small additions
- Invest in a good blender if you plan to make these regularly