Shamrock Green Smoothie Bowl (Printer-Friendly)

A vibrant blend of spinach, kiwi, banana, and yogurt topped with granola and seeds for a fresh start.

# What You'll Need:

→ Base

01 - 2 cups fresh spinach, packed
02 - 2 ripe kiwis, peeled and chopped
03 - 1 banana, sliced and frozen
04 - 1/2 cup plain Greek yogurt or dairy-free alternative
05 - 1/2 cup unsweetened almond milk or milk of choice
06 - 1 tablespoon honey or maple syrup, optional
07 - 1 tablespoon chia seeds

→ Toppings

08 - 1 kiwi, sliced
09 - 1/2 banana, sliced
10 - 1/4 cup granola, gluten-free if needed
11 - 2 tablespoons shredded coconut
12 - 1 tablespoon pumpkin seeds
13 - Fresh mint leaves, optional

# How To Make It:

01 - In a blender, combine spinach, kiwis, frozen banana, Greek yogurt, almond milk, honey if using, and chia seeds. Blend until completely smooth and creamy.
02 - If the mixture is too thick, add additional almond milk in small increments to reach desired consistency.
03 - Pour the smoothie base evenly into two bowls.
04 - Arrange kiwi slices, banana, granola, shredded coconut, pumpkin seeds, and fresh mint leaves on top as desired.
05 - Serve immediately while cold.

# Expert Suggestions:

01 -
  • It tastes like you're treating yourself to something indulgent when it's actually packed with spinach and other things your body genuinely wants.
  • You can have it ready in under ten minutes, which means no excuses on mornings when you're running behind.
  • The toppings situation gives you permission to be creative and make it look as good as it tastes.
02 -
  • Frozen bananas are non-negotiable here because they create that creamy texture without watering everything down with ice.
  • The spinach flavor completely disappears into the sweetness of the kiwi and banana, so don't be shy with the amount—this is how you sneak greens into something that tastes like dessert.
03 -
  • Freeze your bananas in advance by slicing them, placing on a parchment-lined baking sheet, then transferring to a freezer bag once solid—this prevents them from turning into one giant banana block.
  • If your almond milk is thick and creamy, you might need less of it than the recipe calls for, so taste and adjust as you go rather than dumping it all in at once.
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