Green Smoothie Bowl Spinach Kiwi

The morning sun was streaming through my kitchen window when I first threw a handful of spinach into what was supposed to be a simple fruit smoothie. I was skeptical, honestly, watching those green leaves disappear into the blender with bright kiwi and sweet banana. But one spoonful later, I was completely converted to the idea that breakfast could taste like dessert while secretly loading me up with greens. Now it is the only way I start busy weekdays when I need something substantial but light.

Last summer, my sister visited and I made these bowls without mentioning the spinach. She ate two bowls, raving about the tropical flavors, before finally asking what made it so vibrantly green. When I told her, she laughed and said it explained why she felt so energized all morning. Now she texts me photos of her own versions with different toppings every week.

Ingredients

• Baby spinach: The mild, tender leaves blend completely smooth without any bitter taste that mature spinach might have
• Ripe kiwis: Choose fruits that yield slightly to gentle pressure for the sweetest, most aromatic flavor
• Banana: Use a fully ripe banana with brown spots for natural sweetness and the creamiest texture
• Fresh pineapple: Adds tropical brightness and helps mask any vegetal notes from the greens
• Avocado: The secret ingredient that transforms the texture into something luxuriously thick and pudding-like
• Almond milk: Unsweetened keeps the refined sugar down while still providing enough liquid for blending
• Fresh lime juice: Just a squeeze wakes up all the other flavors and prevents the fruit from tasting too sweet

Instructions

Blend your base:

Add the spinach, kiwis, banana, pineapple, avocado if using, almond milk, and lime juice to your blender. Start on low speed, then increase to high and blend for at least 60 seconds until completely smooth and no green flecks remain visible.

Adjust the consistency:

The mixture should be thick enough to hold up toppings but thin enough to scoop easily. Add more almond milk a tablespoon at a time if needed, blending briefly after each addition.

Portion into bowls:

Pour the smoothie mixture into two bowls, using a spatula to get every last bit. The thickness should allow it to mound slightly in the center rather than spread to the edges immediately.

Add your toppings:

Arrange the sliced kiwi, granola, coconut flakes, and chia seeds on top in sections or scattered artistically. The contrast of textures and temperatures makes each spoonful exciting.

Save

There is something almost meditative about arranging the toppings in neat rows or spirals on the bright green surface. I have caught myself taking photos of my morning bowls more often than I care to admit, but the colors are just too pretty not to share.

Make It Your Own

The base recipe is incredibly forgiving and welcomes experimentation. I have swapped spinach for kale when that was what I had in the garden, though the texture becomes slightly more fibrous. Mango works beautifully in place of pineapple, especially when it is in season and perfectly ripe.

Ingredient Swaps

Any plant-based milk will work, though coconut milk adds its own tropical flair while oat milk makes the final result even creamier. For protein, I sometimes add a scoop of vanilla powder, but honestly, the chia seeds and granola provide enough to keep me satisfied until lunch. A tablespoon of nut butter swirled in creates the most decadent marble effect.

Storage Tips

While best enjoyed immediately, you can prepare the blended base the night before and store it in an airtight container in the refrigerator. Give it a quick stir and a splash of additional milk in the morning to loosen it back up. The toppings, however, should always be added fresh.

• Keep the sliced kiwi separate until serving to prevent it from becoming mushy
• Granola loses its crunch quickly once it meets the moisture of the smoothie
• Chia seeds can be sprinkled on the night before as they soften beautifully

Save

This recipe has become my go-to for breakfast guests because it looks impressive but requires almost no active cooking time. There is something delightful about serving someone something that tastes like dessert while knowing it is doing their body good.

Recipe FAQs

→ Can I use frozen fruits in this green bowl?

Yes, frozen banana or pineapple can make the bowl thicker and colder, ideal for a creamier texture.

→ What are good alternative greens to spinach?

Kale is a great substitute, offering a slightly different flavor while maintaining the nutrient profile.

→ How can I add more protein?

Adding a scoop of plant-based protein powder enhances protein content without altering taste significantly.

→ Are there nut-free milk options recommended?

Oat or soy milk serve as excellent alternatives for those with nut allergies, keeping the bowl creamy.

→ What toppings add texture and flavor?

Granola, coconut flakes, chia seeds, and fresh berries provide crunch and complementary flavors to the creamy base.