Green Smoothie Bowl
Recipe type: Meal
Serves: 2 bowls
For the seed mix:
  • 1 tbsp chia seeds
  • 1 tbsp linseeds
  • 4 tbsp pumpkin seeds
  • 4 tbsp sunflower seeds
  • 4 tbsp coconut flakes
  • 4 tbsp flaked almonds
  • 1/4 tsp ground cinnamon
  • 2 tbsp clear honey or maple syrup
For the smoothie:
  • 2 bananas (can be fresh or frozen)
  • 1 ripe avocado, stoned, peeled and chopped into chunks
  • 1 small ripe mango, stoned, peeled and chopped into chunks (I used canned mango slices)
  • 100g (3.5 oz) spinach, fresh or frozen
  • 250ml (8.4 fl oz) milk (or almond or coconut milk)
  • 1 tbsp unsweetened almond or peanut butter (I used cashew butter)
  • 1 tbsp clear honey or maple syrup (optional)
  • A few mint leaves (optional)
For the topping:
  • 175g (6.1 oz) mixed fresh fruit, chopped (I used banana, mango, strawberries and blueberries)
For the seed mix:
  1. Heat oven to 180C (360F) and line a baking tray with baking paper.
  2. Tip the seeds, coconut and almonds into a bowl, add the cinnamon and drizzle over the honey or maple syrup. Toss until everything is well coated, then scatter over the baking tray in an even layer.
  3. Bake for 10-15 mins, stirring every 5 mins or so, until the seeds are lightly toasted (watch carefully as it will burn fairly quickly).
  4. Leave to cool. Will keep in an airtight container for up to 1 month.
For the smoothie:
  1. Put the banana, avocado, mango, spinach, milk, nut butter, sweetener (if using), and mint leaves in a blender and whizz to a thick smoothie consistency (if it's either too thick or too thin, adjust by adding more liquid or fruit/veges).
  2. Divide the smoothie between two bowls and arrange the fruit on top. Scatter 1-2 tbsp of the seed mix over each bowl and eat straight away.
Left-overs can be stored in the fridge for up to a day - just place plastic wrap over the surface of the smoothie.
Recipe by The Kiwi Cook at