Mango-Ginger Smoothie Bowl
5m prep 0s cook 5m ready
A thick and creamy smoothie bowl made with mango, spinach, and ginger, topped with banana, coconut, almonds, and nut butter. Perfect for a quick breakfast or snack.
Ingredients
- 2 big handfuls fresh spinach
- 237 ml diced fresh or frozen mango diced
- 237 ml almond milk
- 118 ml water
- 29.6 ml hemp seeds
- 14.8 ml chia seeds
- 4.93 ml matcha green tea powder
- 2.46 ml minced peeled fresh ginger minced
- 2 pitted dates
- 59.1 ml sliced banana sliced
- 59.1 ml unsweetened coconut flakes
- 29.6 ml chopped raw almonds chopped
- 29.6 ml nut butter of choice
- 29.6 ml minced fresh mint minced
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 4.15 mg
- Magnesium: 172 mg
- Phosphorus: 282 mg
- Potassium: 1611 mg
- Zinc: 1.89 mg
Let's Cook
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Step 1.
In a blender, combine the spinach, diced mango, almond milk, water, hemp seeds, chia seeds, matcha powder, minced ginger, and pitted dates (if using). Blend on high speed for about 2 minutes, until the mixture is smooth, thick, and creamy. If the smoothie is too thick for your liking, add a little more water and blend again.
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Step 2.
Divide the smoothie evenly between two bowls. Top each bowl with half of the optional toppings, such as sliced banana, coconut flakes, chopped almonds, nut butter, and fresh mint. Serve immediately.
Ratings & reviews
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