Spinach and avocado are behind the color of this thick and creamy green smoothie bowl. On top of the nutrients you’ll get from these two star ingredients, this smoothie bowl is also bursting with protein thanks to a cup of Cabot Vanilla Bean Greek Yogurt or Cabot Triple Cream Vanilla Bean Greek Yogurt. And the lovely combination of toppings adds texture and flavor contrast. You’ll want to share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
For two refreshing servings, all you need to do it puree the banana, avocado, Cabot Lowfat Vanilla Bean Greek Yogurt or Cabot Triple Cream Vanilla Bean Greek Yogurt, spinach, ice, and orange juice in a blender until smooth. Taste and add maple syrup if you prefer a sweeter smoothie bowl. Puree again to incorporate the maple syrup.
Divide the smoothie between 2 large bowls and top each with your favorite toppings. For this green smoothie bowl, we highly recommend topping with a combination of sliced kiwi, oats (toasted, if preferred), coconut chips, and goji berries (or dried cranberries). Serve immediately and enjoy!
If you’re on smoothie bowl kick, try this Pumpkin Smoothie Bowl next. Cabot is owned by 800 farm families who work hard to ensure that all our products are made using only the finest ingredients. We’d love to hear your thoughts so, if you’d rate and review this green smoothie bowl recipe after making it, we’d really appreciate it!
1 large ripe banana, peeled and broken in half
1 ripe avocado, pitted and scooped out of peel
1 cup Cabot Lowfat Vanilla Bean Greek or Cabot Triple Cream Vanilla Bean Greek Yogurt
1 cup baby spinach
1 cup ice
½ cup orange juice
1 tablespoon pure maple syrup, if desired
1 kiwi, peeled and sliced
2 tablespoons oats, toasted if desired
2 tablespoons coconut chips, toasted if desired
2 tablespoons dried goji berries or dried cranberries
Prep: 10 mins | Total: 10 mins
PUREE banana, avocado, Greek Yogurt, spinach, ice and orange juice until smooth. Taste and add maple syrup if you prefer a sweeter smoothie bowl. Puree again to incorporate the maple.
DIVIDE the smoothie between 2 large bowls. Top with kiwi, oats, coconut and goji, dividing evenly. Serve immediately.
*Nutritional facts based on Cabot Lowfat Vanilla Bean Greek Yogurt.
Recipe and photo courtesy of Katie Webster.