Super Green Smoothie Bowl

• Vegan

• Produce

  • 1/4 Avocado, ripe
  • 2 Bananas, medium ripe
  • 1 cup Berries, fresh or frozen mixed
  • 1 Berries, Fresh
  • 1 small handful Kale
  • 2 large handfuls Spinach

• Refrigerated

  • 1 1/2 cups Non dairy milk, Unsweetened

• Breakfast Foods

  • 1 Granola

• Baking & Spices

  • 1 tbsp Flax seed meal

• Nuts & Seeds

  • 1 Coconut, unsweetened
  • 1 Hemp seeds
  • 1 Nuts, Raw or Roasted
  • 1 Sunflower seeds, roasted unsalted

Found on minimalistbaker.com

Description

Ingredients

• 1/4 ripe avocado
• 2 medium ripe bananas, previously sliced and frozen
• 1 cup fresh or frozen mixed berries (organic when possible) - use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie
• 2 large handfuls spinach (organic when possible)
• 1 small handful kale (organic when possible), large stems removed
• 1 1/2 - 2 cups unsweetened non-dairy milk (will depend on if your berries are frozen)
• 1 Tbsp flax seed meal
• Optional: 2 Tbsp salted creamy almond or peanut butter
• Roasted unsalted sunflower seeds
• Granola
• Raw or roasted nuts (almonds, pecans, walnuts, etc.)
• Shredded unsweetened coconut
• Fresh berries
• Hemp seeds

Directions

• Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
• Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
• For the green smoothie I used strawberries, which let the green color come through more. For the purple bowl I used darker berries (raspberries, blackberries, blueberries).
• For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
• Divide between 2 serving bowls and top with desired toppings!
• Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.

Nutrition