Green Smoothie Bowl

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


Happy New Year to you all! I’ve got the perfect post-Christmas holiday dish for you – a Green Smoothie Bowl.

It’s perfect because if, like me, you’ve over-indulged in the last few days (well… weeks actually), this is the ideal way to ease back into healthier eating. It not only looks tantalizing, but it’s is packed full of raw, highly nutritious (and let’s not forget, delicious) fruits, vegetables, nuts and seeds.

You won’t feel deprived, trust me. All those beautiful fresh fruits (right in season over here in New Zealand), combined with a creamy, thick green smoothie that you eat rather than drink, not to mention a ridiculously moreish honey or maple syrup roasted nut and seed mix. What’s not to love?

Thanks to BBC Good for helping me get back on track after a rather extended food fest. Oh, and by the way, while this is typically eaten for breakfast, it’s a perfect pick-me-up at any time of the day. Enjoy!



Perfect for kick-starting your morning or as a refreshing snack. This recipe combines ripe bananas, avocado, and mango with a handful of spinach for that vibrant green color, all smoothed out with your choice of milk. It's a delightful bowl full of textures and flavors that not only looks gorgeous but is packed with goodness.
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Servings 2 Bowls
Calories 390 kcal


  • 1 Blender


For the seed mix:

  • 1 tbsp chia seeds
  • 1 tbsp linseeds
  • 4 tbsp pumpkin seeds
  • 4 tbsp sunflower seeds
  • 4 tbsp coconut flakes
  • 4 tbsp flaked almonds
  • 1/4 tsp ground cinnamon
  • 2 tbsp clear honey or maple syrup

For the smoothie:

  • 2 bananas (can be fresh or frozen)
  • 1 ripe avocado (stoned, peeled and chopped into chunks)
  • 1 small ripe mango stoned, peeled and chopped into chunks (I used canned mango slices)
  • 3.5 oz spinach (fresh or frozen)
  • 8.4 fl oz milk (or almond or coconut milk)
  • 1 tbsp unsweetened almond or peanut butter (I used cashew butter)
  • 1 tbsp clear honey or maple syrup (optional)
  • A few mint leaves (optional)

For the topping:

  • 6.1 oz mixed fresh fruit chopped (I used banana, mango, strawberries and blueberries)


For the seed mix:

  • Heat oven to 180°C (360°F) and line a baking tray with baking paper.
  • Tip the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle over the honey or maple syrup. Toss until everything is well coated, then scatter over the baking tray in an even layer.
  • Bake for 10-15 mins, stirring every 5 mins or so, until the seeds are lightly toasted (watch carefully as it will burn fairly quickly).
  • Leave to cool. Will keep in an airtight container for up to 1 month.

For the smoothie:

  • Put the banana, avocado, mango, spinach, milk, nut butter, sweetener (if using), and mint leaves in a blender and whizz to a thick smoothie consistency (if it’s either too thick or too thin, adjust by adding more liquid or fruit/veges).
  • Divide the smoothie between two bowls and arrange the fruit on top. Scatter 1-2 tbsp of the seed mix over each bowl and eat straight away.


Left-overs can be stored in the fridge for up to a day – just place plastic wrap over the surface of the smoothie.


Calories: 390kcalCarbohydrates: 27gProtein: 13gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 49mgPotassium: 692mgFiber: 8gSugar: 14gVitamin A: 4669IUVitamin C: 15mgCalcium: 139mgIron: 5mg
Keyword Green Power Smoothie, Green Smoothie
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.