When I have a bit more time on weekdays, I’ll often make a smoothie bowl for lunch or brekkie. As a sweet tooth, I am absolutely loving mango season, and the banana and avo in this recipe make this super creamy. I’m not someone who likes eating their 5 a day of veggies and smoothie bowls are the perfect way to disguise heaps of good greens.
I like adding spirulina powder and chia seeds just to make sure I’m making the most of the extortionate amount of money I spent on them and also that I’m getting as many nutrients in as I can, but if that’s not your taste I recommend taking both out and replacing the kale with a couple of handfuls of baby spinach for a much less intense smoothie.
– 1 tsp spirulina powder
– 2 tsp chia seeds
– 1 ripe banana
– 1/2 mango
– 1/4 avocado
– 4-5 stems of kale (or spinach!)
– frozen raspberries
– homemade granola (I use this recipe for cacao and coconut granola by Niomi Smart)
– fill a mug with water and stir in the spirulina powder and chia seeds. This will help the chia to expand while you prep the rest of the ingredients!
– chop the banana up into chunks and add to blender along with the mango and avocado
– take the leaves off the kale stems and put into blender too
– add your chia/spirulina/water mix and blend until smooth
– optional: add more water if you like smoothies a little runnier! (I tend to add a mug full which works out about right)
– pour smoothie into a bowl and top with granola and frozen raspberries (or whatever other toppings you like – if you’re feeling fancy you could add coconut flakes, chia or hemp seeds)