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Tropical Green Smoothie Bowl

Breakfast
When you want a taste of the tropics, this super creamy green smoothie bowl recipe delivers. Blend a batch and you get two cups of leafy greens mixed with pineapple, coconut and mango to make  an easy and nutritious lunch or snack — perfect for a bowl or to take on the go. 
 

Ingredients

  • 2 cups – baby spinach
  • 2/3 cup – milk
  • 1/4 cup – plain 2% Greek yogurt
  • 1/2 cup – frozen pineapple chunks
  • 1/2 cup – frozen mango chunks
  • 2 tablespoons – unsweetened coconut flakes
  • granola (optional)
  • unsweetened coconut flakes (optional)
  • mango, for topping (optional)
  • pineapple, for topping (optional)

DIRECTIONS

Combine all ingredients in a high-power blender and puree until very smooth, adding more milk if needed to achieve desired thickness. Using a spatula, pour smoothie into a bowl.

Top with granola and/or additional unsweetened coconut flakes, mango and pineapple, if desired.

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NUTRITION

170 calories; 4 g fat; 3g saturated fat; 5 mg cholesterol; 7 g protein; 30 g carbohydrates; 4 g fiber; 85 mg sodium; 143 mg calcium. Nutrition figures based on using fat-free milk. Optional toppings are not included.

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