By Juanita Franco
Place 2 whole ripe bananas, 4 cups fresh spinach, 2 cups frozen mango, 2.5 cups unsweetened almond milk, 4 scoops pea protein powder, and 1/4 tsp salt into a high-speed blender.
Blend on high speed until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well combined.
Divide the smoothie into serving bowls. This recipe makes about 3 servings.
Top each smoothie bowl with 1/2 cup gluten-free granola, 1 tbsp chia seeds, and 1 tbsp almond butter. You can swirl in the almond butter for an attractive marbled effect.
Serve immediately and enjoy your nutritious and delicious Green Smoothie Bowl.
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By Juanita Franco
This Smoothie Bowl Vegan Gluten-Free High-Protein Breakfast recipe is ready in 15 minutes and features ripe banana, fresh spinach, frozen mango and other delicious ingredients. Contains 450 calories total.
Place 2 whole ripe bananas, 4 cups fresh spinach, 2 cups frozen mango, 2.5 cups unsweetened almond milk, 4 scoops pea protein powder, and 1/4 tsp salt into a high-speed blender.
Blend on high speed until smooth and creamy. You may need to stop and scrape down the sides of the blender to ensure everything is well combined.
Divide the smoothie into serving bowls. This recipe makes about 3 servings.
Top each smoothie bowl with 1/2 cup gluten-free granola, 1 tbsp chia seeds, and 1 tbsp almond butter. You can swirl in the almond butter for an attractive marbled effect.
Serve immediately and enjoy your nutritious and delicious Green Smoothie Bowl.
Calories per Serving: 450
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