By abbey f
A luxuriously creamy green smoothie bowl with silky avocado, bright baby spinach, and naturally sweet banana, finished with a nutty hit of almond butter and crunchy chia seeds. Silky, satisfyingly thick and vibrantly green — perfect for a nourishing breakfast or a restorative weekend brunch.
Prep the fruit and greens. Halve the avocado, remove the pit and scoop the flesh into a bowl; peel and break the banana into chunks. Washing and drying the spinach removes grit and prevents watering down the bowl — pat the leaves dry so the blender works efficiently and the bowl stays green and thick.
If you like an extra-thick, spoonable bowl texture, freeze half the banana (or the whole banana if you prefer a very thick bowl) for at least 1–2 hours ahead. Using frozen banana mimics the creaminess of soft-serve and chills the bowl without diluting it with too much ice.
Add ingredients to the blender in the right order: pour 200 ml unsweetened almond milk first, then add the spinach, avocado flesh, banana, almond butter, optional lemon juice, vanilla and a pinch of salt. Starting with liquid and softer items near the blades helps the blender pull the greens down for a smoother, lump-free blend.
Pulse on low for 10–15 seconds to break down the leaves and combine, then blend on high for 30–45 seconds until completely smooth. Using a short pulse first prevents air pockets and ensures the spinach is evenly pureed rather than just swirling at the top.
Check texture and temperature. If the bowl is too thin for spooning, add 4–6 ice cubes (or a few frozen banana slices) and blend again in short bursts until you reach a thick, soft-serve consistency. If it’s too thick, add up to 30 ml (2 tablespoons) more almond milk — add small amounts so you don't over-thin the bowl.
Taste and adjust: add another small pinch of salt to amplify the natural sweetness, or a little extra lemon juice to lift the flavors. The pinch of salt is important because it rounds and brightens the vegetal notes from the avocado and spinach.
Spoon the smoothie into a shallow bowl. A shallow bowl spreads the surface so toppings sit neatly and every spoonful gives contrast between creamy base and crunchy toppings.
Finish with toppings: sprinkle 1 tablespoon chia seeds over the center. For a restaurant-quality finish, add a few thin banana slices, a scattering of toasted granola or almonds and a drizzle of extra almond butter if you like. Chia gives a nutty crunch and a pretty contrast against the green base.
Serve immediately. Smoothie bowls are best eaten right away while the texture is creamy and cold; they will begin to thin as ice melts.
541
Calories
12g
Protein
51g
Carbs
38g
Fat
21g
Fiber
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By abbey f
A luxuriously creamy green smoothie bowl with silky avocado, bright baby spinach, and naturally sweet banana, finished with a nutty hit of almond butter and crunchy chia seeds. Silky, satisfyingly thick and vibrantly green — perfect for a nourishing breakfast or a restorative weekend brunch.
Prep the fruit and greens. Halve the avocado, remove the pit and scoop the flesh into a bowl; peel and break the banana into chunks. Washing and drying the spinach removes grit and prevents watering down the bowl — pat the leaves dry so the blender works efficiently and the bowl stays green and thick.
If you like an extra-thick, spoonable bowl texture, freeze half the banana (or the whole banana if you prefer a very thick bowl) for at least 1–2 hours ahead. Using frozen banana mimics the creaminess of soft-serve and chills the bowl without diluting it with too much ice.
Add ingredients to the blender in the right order: pour 200 ml unsweetened almond milk first, then add the spinach, avocado flesh, banana, almond butter, optional lemon juice, vanilla and a pinch of salt. Starting with liquid and softer items near the blades helps the blender pull the greens down for a smoother, lump-free blend.
Pulse on low for 10–15 seconds to break down the leaves and combine, then blend on high for 30–45 seconds until completely smooth. Using a short pulse first prevents air pockets and ensures the spinach is evenly pureed rather than just swirling at the top.
Check texture and temperature. If the bowl is too thin for spooning, add 4–6 ice cubes (or a few frozen banana slices) and blend again in short bursts until you reach a thick, soft-serve consistency. If it’s too thick, add up to 30 ml (2 tablespoons) more almond milk — add small amounts so you don't over-thin the bowl.
Taste and adjust: add another small pinch of salt to amplify the natural sweetness, or a little extra lemon juice to lift the flavors. The pinch of salt is important because it rounds and brightens the vegetal notes from the avocado and spinach.
Spoon the smoothie into a shallow bowl. A shallow bowl spreads the surface so toppings sit neatly and every spoonful gives contrast between creamy base and crunchy toppings.
Finish with toppings: sprinkle 1 tablespoon chia seeds over the center. For a restaurant-quality finish, add a few thin banana slices, a scattering of toasted granola or almonds and a drizzle of extra almond butter if you like. Chia gives a nutty crunch and a pretty contrast against the green base.
Serve immediately. Smoothie bowls are best eaten right away while the texture is creamy and cold; they will begin to thin as ice melts.
541
Calories
12g
Protein
51g
Carbs
38g
Fat
21g
Fiber
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