Vegan green smoothie bowl

Vegan green smoothie bowl with banana, mango, baby spinach, almond milk and hemp seeds – creamy, fruity and quick to make for a light breakfast.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 290 kcal per serving
• Protein: 10 g
• Fat: 8 g
• Carbs: 46 g

Ingredients

• 1 banana
• 100 g mango
• 1 handful of baby spinach
• 100 ml almond milk
• 1 tbsp hulled hemp seeds

Method

You’ll need: blender · mixing bowl

1. Peel the banana. Wash the mango and baby spinach and roughly prepare them.
2. Put the banana, mango, baby spinach and almond milk in the blender.
3. Blend everything finely until the mixture is creamy and even. If you like the bowl a little runnier, add a little more almond milk.
4. Briefly blend in the hemp seeds or sprinkle them over later, depending on whether you like the texture completely smooth or slightly seedy.
5. Taste the bowl and adjust the consistency again if needed.
6. Pour into a bowl and serve straight away. Finish with a few hemp seeds or a little fresh mango if you like.

Good to know

Sometimes breakfast can just be fresh and uncomplicated. This bowl is creamy, gently sweet and ready in the blender in a few minutes. It's a good fit for days when you want something light.

Swaps

Almond milk → unsweetened coconut milk from a carton (a little creamier); mango → pineapple (also provides vitamin C); hemp seeds → cashew butter (makes the bowl creamier and also adds unsaturated fats); baby spinach → lamb's lettuce (milder flavour, also contains folate).

Allergens

Contains tree nuts (almond milk); usually suitable for children, ideally without extra sweetening, and during pregnancy the ingredients are unproblematic in normal kitchen amounts, as long as everything is fresh and well washed.

Dairy-free recipes