🥣 Green smoothie bowl
A green smoothie bowl is a thick, spoonable smoothie of spinach, frozen banana and mango blended with coconut milk, poured into a bowl and topped with crunchy granola. The base is cold, creamy and fruity, and the spinach gives colour more than taste. It is eaten as a breakfast or a light lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 handful (30 g) baby spinach
- 1 frozen banana, sliced
- 100 g frozen mango
- 80 ml coconut milk
- 30 g granola
Method
- Put the spinach, banana, mango and coconut milk in a blender.
- Blend until thick and smooth, stopping to scrape down; add a splash of water only if needed.
- Pour into a chilled bowl.
- Top with the granola and eat straight away.
How to make it lighter
- Granola is the most calorie-dense part — measure about 2 tbsp instead of a large handful.
- Swap part of the coconut milk for water for a lighter base.
- Add more spinach to bulk up the bowl without adding many calories.
History
Smoothie bowls became popular in the 2010s, following the spread of the Brazilian açaí bowl through cafés and social media. The green version, built on leafy greens and tropical fruit, is now a regular on café breakfast menus in many countries.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Green smoothie bowl and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →