Check out the color of this smoothie bowl! I love love loveeee smoothies and when they can be eaten with a bunch of toppings with a spoon, it’s like a healthy bowl of ice cream/cereal/magic!
This recipe is from one of my favorite cooking books, Oh She Glows Everyday by Angela Liddon. All the recipes are so delicious and so healthy, full of good fats and simple whole food ingredients. I am still working my way through the 50+ cookbooks on my bookshelves, and this is a book I have already made several dishes from and will continue to use again and again. The food makes me feel so healthy, like my insides are all clean and happy! 🙂
You can play with the toppings and add whatever you like (or whatever you have in your kitchen that you bought in bulk and need to use up!)
I topped mine with sliced banana, shredded coconut, chia seeds and the freaking amazing vanilla super-seed granola with coconut chips which is also from this cookbook. Beware, this granola is more addictive than the tv show you’re currently binge-watching and your morning coffee combined O_o
The vanilla super-seed granola with coconut chips will keep in an airtight container in the fridge for 3 to 4 weeks. But let’s be honest, it won’t last nearly that long.
This smoothie bowl (or really any smoothie bowl) does take a bit of planning-ahead if you want to have this delicious meal for breakfast before work or school. I don’t know about you, but my default time to wake up is the latest time possible in order to make it to work on time(ish). So if you’re planning to blend the smoothie and top it like an instagram-worthy piece of art, AND clean the blender (because dried veggies on a blender is one of the hardest things to clean) then I’d suggest to prepare everything the night before and wake up a little bit earlier. This way, you aren’t trying to wolf down a cold smoothie bowl into your tummy first thing in the morning. This is a work of edible art meant to be savored. This is not a meal to be rushed. Really, there is not meal that should ever be rushed.
green tea lime pie smoothie bowl
makes one smoothie bowl (about 2 cups, which is very filling with toppings)
from Oh She Glows Everyday
– 1/2 cup coconut water
– 1 cup packed fresh baby spinach
– 1 large frozen banana, chopped
– 1/4 cup packed avocado
– 2 tsp lime zest (from 1 large lime)
– 1 Tbs + 1 tsp fresh lime juice (from 1 large lime)
– 2 or 3 ice cubes
– 2 tsp pure maple syrup
– 1/2 tsp matcha green tea powder
– Vanilla Super-Seed Granola with Coconut Chips (see recipe below)
– Freshly sliced fruit such as banana, mango, pineapple, etc.
– Nut butter or melted coconut butter
– Extra seeds, nuts, hemp hearts, etc.
– Shredded coconut
– Whatever else you like!
– Combine all the smoothie ingredients in a blender. Blend on high until smooth.
– Add more maple syrup if you want it sweeter.
– Pour the smoothie into a bowl.
– Add the toppings of your choice. You can just dump them in or you can arrange them in a beautiful piece of art. Either way, it’ll taste delicious!
– Enjoy! <3
Vanilla Super-Seed Granola with Coconut Chips
makes ~ 6 1/2 cups total (so about two servings, right? just kidding… sort of)
from Oh She Glows Everyday
– 2 1/2 cups unsweetened large flake coconut
– 2 cups gluten-free rolled oats
– 3/4 cup raw pumpkin seeds
– 1/2 cup hemp hearts
– 1/4 cup raw sunflower seeds (or 1/4 more pumpkin seeds)
– 2 Tbs coconut sugar
– 1 1/2 tsp ground cinnamon
– 1/2 tsp fine sea salt
– 1/3 cup + 1 Tbs virgin coconut oil, melted
– 1/3 cup + 2 Tbs pure maple syrup
– 2 Tbs nut butter
– 1 tsp pure vanilla extract
– 1/2 tsp vanilla bean powder
– Preheat the oven to 300 F. Line a large baking sheet with parchment paper.
– Make the dry mixture: In a large bowl, combine the coconut flakes, oats, pumpkin seeds, hemp hearts, sunflower seeds, sugar, cinnamon and salt.
– Make the wet mixture: In a small saucepan (or microwave) melt the coconut oil. Remove from the heat, then whisk in the maple syrup, nut butter, vanilla extract and vanilla bean powder.
– Pour the wet mixture into the dry mixture and stir until the dry mixture is fully coated in the syrupy goodness.
– Spread the granola out onto the baking sheet in an even layer.
– Bake for 15 minutes. Remove the pan from the oven, stir everything around on the pan, spread it back out, then bake another 8 to 13 minutes, until the granola is starting to turn a bit golden.
– Cool for an hour (this is the hardest part!!)