Save A vibrant, refreshing smoothie bowl packed with nutrient-dense greens and topped with crunchy hemp seeds is perfect for a nourishing breakfast or snack.
The first time I made this green smoothie bowl, I was amazed at how creamy and satisfying it turned out with avocado and banana blended in. I love switching up the toppings depending on what's in season or what I have on hand.
Ingredients
- Kale leaves: 1 cup, stems removed and roughly chopped
- Cucumber: 1/2 large, peeled and sliced
- Kiwi: 2 ripe, peeled and chopped
- Avocado: 1 ripe, peeled and pitted
- Frozen banana: 1 small
- Unsweetened almond milk: 1/2 cup (or other plant-based milk)
- Fresh lime juice: 1 tablespoon
- Agave syrup: 1 teaspoon or honey (optional)
- Hemp seeds: 2 tablespoons
- Kiwi for topping: 1, sliced
- Cucumber for topping: 1/4, sliced
- Unsweetened coconut flakes: 2 tablespoons (optional)
- Fresh mint leaves: optional
Instructions
- Blend the greens:
- In a high-speed blender, combine kale, cucumber, kiwis, avocado, frozen banana, almond milk, lime juice, and agave syrup (if using).
- Create creamy texture:
- Blend until completely smooth and creamy, scraping down the sides if necessary. Add more almond milk for a thinner consistency.
- Divide and pour:
- Pour the smoothie mixture evenly into two bowls.
- Add toppings:
- Arrange sliced kiwi, cucumber, hemp seeds, coconut flakes, and mint leaves on top as desired.
- Serve:
- Serve immediately and enjoy.
Save My kids love helping decorate these bowls with fruit, seeds, and plenty of coconut flakes. It's become a weekend tradition they look forward to!
Required Tools
High-speed blender, knife, cutting board, measuring cups and spoons, serving bowls
Nutritional Information
Each serving is approximately: 260 calories, 13 g fat, 33 g carbohydrates, 7 g protein
Recipe Variations
Try using spinach instead of kale for a milder flavor, add frozen kiwi or avocado for a thicker bowl, or swap almond milk for oat, soy, or coconut milk.
Save Enjoy your vibrant bowl fresh for best flavor and creamy texture. Customize the toppings for your own unique twist!
Recipe FAQs
- → Can I use spinach instead of kale?
Yes, spinach provides a milder flavor and blends smoothly, making it a great alternative to kale.
- → What can I substitute for almond milk?
Oat, soy, or coconut milk are excellent plant-based options that work well in this bowl.
- → How do I achieve a thicker texture?
Use frozen kiwi or avocado, or add less liquid to create a thicker consistency.
- → Are hemp seeds necessary as a topping?
They add a pleasant crunch and boost protein and omega-3 content, but can be omitted if preferred.
- → Can I add protein powder?
Yes, plant-based protein powder can be added before blending to increase protein content.