So fresh and so yummy, this Tropical Green Smoothie Bowl makes a great breakfast, or dessert. It comes together quickly and is loaded with nutrients. There is even some zucchini in there, but you wouldn’t know it if you tried it without seeing the ingredients first. A cool and refreshing smoothie bowl is perfect on a hot day, so check out the recipe below and be ready for summer.
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Let the smoothie making begin!
The steps:
- First, gather your smoothie ingredients. Chop anything that needs to be chopped, like the zucchini, ginger, lemon, etc. to have it all ready to go.
- Add all of the smoothie ingredients to a high powered blender. I love love love my Blendtec. I also recommend putting the frozen ingredients on the bottom of the bowl and topping it with the greens.
- You want the smoothie to be fairly thick, so just add a small amount of water to the blender. Start with about 1/4 cup, and then add splashes as needed. If you’re really wanting a super thick smoothie bowl and yours gets too runny, you can pour the smoothie into an ice cream maker and churn it until it gets to the perfect consistency. Here’s the ice cream maker I use in case you’re looking for a good one!
- Blend everything until it is very smooth.
- Pour your smoothie into a bowl and top with your favorite toppings. I love granola (use a Paleo version of granola to make this Paleo), blackberries, kiwi slices, and unsweetened shredded coconut.
Substitutions:
- You can use other nuts or seeds mixed into your smoothie. Flax or hemp seeds would be a good option in place of, or in addition to, the chia seeds.
- Coconut water would be a great liquid to use in place of water, because it has more nutrients and adds a little sweetness.
- Toppings can be what you want them to be. I made a sugar free granola to put on top, but you can add chopped nuts, coconut chips, or something else you might have for the added crunch.
Recommended kitchen items:
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Tropical Green Smoothie Bowl
(Paleo option, Vegan, GF, DF, Soy free, Egg free, Nut free)
Ingredients
Smoothie
- 1 banana frozen
- 1 cup pineapple chunks frozen
- ⅓ cup diced avocado frozen, about ½ an avocado
- ¾ cup zucchini chunks about ½ small-med zucchini
- 1 Tbsp chia seeds
- 1 Tbsp piece of fresh ginger
- 2 loose cups mixed greens
- 1 pinch sea salt
- 1 medium lemon juiced
- ½ cup water or as needed
Toppings
- granola
- blackberries
- kiwi skinned and sliced
- unsweetened coconut shreds
Instructions
- Add the smoothie ingredients, from the banana to the lemon, to a high powered blender. Adding the frozen ingredients first will help it blend better.
- For the water, start by adding a splash or about ¼ cup. If the ingredients aren't blending well, then add another splash, or another ¼ cup.
- Blend until very smooth.
- Pour the smoothie into bowls and add your favorite toppings, or the ones listed above.
