Description
Can you think of a breakfast more refreshing than a green smoothie bowl? These three recipes are vegan, easy to customize, packed with nutritious ingredients and perfect for loading up with all of your favorite toppings.
Ingredients
Scale
Tropical Green Smoothie:
- 8 oz coconut water
- 2 cups spinach and/or kale
- 1 cup frozen pineapple
- 1/2 of a small lemon, juiced
- Optional: ¼ cup hemp seeds, 2 tsp agave, pinch salt, 1/4 tsp spirulina
Go Green Smoothie:
- 1 cup spinach
- 1/2 cup peeled cucumber
- 1 cup frozen mango
- 2-3 medjool dates, pitted and halved
- 1/2 of a lime, juiced
- Optional: 4-6 fresh mint leaves, pinch salt, 1/4 tsp spirulina
Green Tea Cucumber Smoothie:
- 1 cup of spinach
- 1 stalk of celery
- 1/2 cup peeled cucumber
- 1 frozen banana
- ½ cup frozen pineapple
- ½ small lime, freshly juiced
- 8 oz brewed green tea (cooled)
- Optional: 1/4 cup hemp seeds, 1/2 tsp maple syrup for extra sweetness, pinch salt, 1/4 tsp spirulina
Instructions
Tropical Green Smoothie:
- Add all ingredients to a high speed blender and blend until smooth and creamy.
Go Green Smoothie:
- Add all ingredients to a high speed blender and blend until smooth and creamy.
Green Tea Cucumber Smoothie:
- Brew green tea and let cool completely. To do this quickly, brew extra strong and then cool with ice.
- Add all ingredients to a high speed blender and blend until smooth and creamy.
Notes
Want to make your smoothie bowl thicker? Add more frozen banana (works for any of these smoothies).
- Category: Breakfast
- Method: Blender
- Cuisine: American
Keywords: vegan green smoothie bowls
