Vegan Tropical Green Smoothie Bowl (Print View)

A vibrant blend of tropical fruits, leafy greens, with luscious mango chia topping.

# Components:

→ Smoothie Base

01 - 1 cup fresh spinach, packed
02 - 1 frozen banana, sliced
03 - 1/2 cup frozen pineapple chunks
04 - 1/2 cup frozen mango chunks
05 - 1/2 cup unsweetened coconut milk or almond milk
06 - 1 tablespoon fresh lime juice
07 - 1 tablespoon chia seeds

→ Mango Chia Topping

08 - 1/2 cup fresh mango, diced
09 - 2 teaspoons chia seeds
10 - 2 teaspoons coconut water or water
11 - 1 teaspoon maple syrup, optional

→ Bowl Toppings

12 - 1/4 cup kiwi, sliced
13 - 1/4 cup coconut flakes
14 - 1 tablespoon hemp seeds
15 - 1 tablespoon gluten-free granola
16 - Fresh mint leaves, optional

# Method:

01 - In a small bowl, combine diced mango, chia seeds, coconut water, and maple syrup if using. Stir well and let sit for at least 5 minutes to thicken.
02 - In a blender, combine spinach, frozen banana, frozen pineapple, frozen mango, coconut milk, lime juice, and chia seeds. Blend until smooth and creamy, scraping down sides as needed.
03 - Distribute the smoothie base evenly into two serving bowls.
04 - Spoon the thickened mango chia mixture over the center of each smoothie bowl.
05 - Arrange kiwi slices, coconut flakes, hemp seeds, granola, and fresh mint leaves on top of each bowl as desired.
06 - Serve with a spoon while the smoothie base is still chilled and frozen ingredients have not begun to thaw.

# Expert Advice:

01 -
  • It tastes indulgent enough to feel like dessert, but your body actually thanks you for eating it.
  • Everything can be prepped ahead, so you're never more than five minutes away from breakfast when mornings get chaotic.
  • The texture contrast between the creamy base and crunchy toppings makes every spoonful interesting in a way regular smoothies never are.
02 -
  • If your smoothie base is too thick to pour, add coconut milk one tablespoon at a time—it's easier to thin something out than to thicken it back up.
  • The mango-chia topping will continue to thicken as it sits, so if you're making it ahead, add a tiny splash more coconut water just before serving.
03 -
  • Slice your banana and freeze it yourself in the days before you need it; grocery store frozen bananas can sometimes have an odd texture, and homemade ones are smoother.
  • The mango-chia topping becomes even more special if you use fresh coconut water instead of regular water—it adds a subtle sweetness that makes the whole thing taste more intentional.
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