This tropical green smoothie bowl is made with frozen bananas, mango, kiwi, mint, spinach, chia seeds, vanilla soy yogurt, and coconut milk. It’s ready in just 5 minutes and tastes like a tropical paradise.
It’s supposed to be 66 degrees today and 73 degrees tomorrow.
This basically means you’ll find me in capri pants and flip-flops all while cleaning my house like a madwoman with the windows open.
I’ll probably also bust out my tropical/fruit/summer candles because I have reached the point in the season where I’m going to pretend winter is over.
This tropical green smoothie bowl is just another thing to help me get over the hump of winter.
It’s packed with fruit, vegetables, and diary-free vanilla yogurt. It’s perfectly sweet and can be topped with all. the. things!
In my case, I went full-on tropical and topped this bad boy with toasted coconut, chia seeds, blackberries, kiwi, mint, AND edible flowers!
I think the flowers are so pretty I don’t even care that I had to pay $2.99 for 2 little flowers.
This was also my first time ever using a dairy-free yogurt.
I had my concerns – would it taste good? Would it be as thick as traditional yogurt? Would I be able to taste that it’s “dairy-free?”
It tasted great and all my concerns were slowly swept away.
I haven’t tried all their flavors but this vanilla is on point! They do make a plain that would probably work lovely in this smoothie bowl but I’m sort of a sucker for that sweet vanilla flavor.
If you’re thinking to yourself “I still don’t get this smoothie bowl craze…” I hear you. I used to be one of those people BUT the reason for a smoothie bowl is simple – toppings.
Trust me it’s the toppings that make it worthwhile.
You get all that smoothie goodness PLUS the added nutrition of chia seeds, fruits, etc. Plus I think they’re super pretty which definitely counts for something.
I’m not much of a morning person but waking up to this pretty smoothie bowl every morning MIGHT just change that.
Also, you can’t really argue with how easy they are to make. Throw everything in your high-powered blender (I LOVE my Vitamix for this job) and whiz it up till smooth and creamy.
In just about 5 minutes you have a perfect tropical green smoothie bowl breakfast.
Love this tropical green smoothie bowl recipe?
Looking for more easy breakfast ideas? Try my apple pie smoothie bowl, no bake peanut butter banana chocolate chip granola bars or my cranberry smoothie bowl.
- 1-1/2 frozen bananas
- 1 cup packed baby spinach
- 1 (5.3 ounce) dairy-free vanilla yogurt
- 1 whole kiwi, peeled or unpeeled
- 3/4 cup refrigerated unsweetened coconut milk
- 1/3 cup frozen cubed mango
- 1 tablespoon chia seeds
- 6 mint leaves
- For topping: sliced kiwi, blackberries, toasted coconut, chia seeds, edible flowers, etc.
In a high powered blender (I used my Vitamix) add frozen bananas, baby spinach, yogurt, kiwi, coconut milk, mango, chia seeds and mint leaves. Blend on high until smooth.
If the smoothie is too thick add a little more coconut milk until you reach desired consistency.
Split between 2 large bowls and top with sliced kiwi, blackberries, toasted coconut, chia seeds and edible flowers, if desired.
Kiwi skin can be eaten and includes lots of vitamins and minerals. HOWEVER, you do not have to eat the skin if you do not like it. Feel free to peel.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 209mgCarbohydrates: 84gFiber: 17gSugar: 52gProtein: 12g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.