By Juanita Franco
Place the spinach, frozen bananas, and unsweetened almond milk in a blender. Blend until smooth and creamy.
Add 2 tablespoons of almond butter to the blender and blend again until fully incorporated.
Pour the blended smoothie into bowls evenly, distribute the mixture between two bowls.
Top each bowl with 3/4 cup of gluten-free granola, ensuring even coverage across the smoothie.
Sprinkle 1 tablespoon of chia seeds over each bowl for added texture and nutrition.
Divide the mixed berries evenly over the top of each bowl to garnish and add natural sweetness.
If desired, drizzle a little additional almond butter over the top for extra flavor.
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By Juanita Franco
This Vegan Breakfast Smoothie Bowl Gluten-Free recipe is ready in 15 minutes and features spinach, frozen banana, unsweetened almond milk and other delicious ingredients. Contains 490 calories total.
Place the spinach, frozen bananas, and unsweetened almond milk in a blender. Blend until smooth and creamy.
Add 2 tablespoons of almond butter to the blender and blend again until fully incorporated.
Pour the blended smoothie into bowls evenly, distribute the mixture between two bowls.
Top each bowl with 3/4 cup of gluten-free granola, ensuring even coverage across the smoothie.
Sprinkle 1 tablespoon of chia seeds over each bowl for added texture and nutrition.
Divide the mixed berries evenly over the top of each bowl to garnish and add natural sweetness.
If desired, drizzle a little additional almond butter over the top for extra flavor.
Calories per Serving: 490
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