Before you roll your eyes and think, Another smoothie bowl, really? Take a moment to remember why smoothie bowls are awesome in the first place: They’re easy to make.
You eat them in a bowl, with a spoon – the superior utensil for all things, in my opinion. They’re endlessly riff-able (Throw in the weird powder you just bought. Chaga? Add it. Collagen? Do it.). And lastly, the hallmark of any dish worth savoring — toppings. Smoothie bowls also play with sweet and savory flavors, something our tastebuds enjoy. All that to say, smoothie bowls are trendy. But they’re also just plain F/U/N and delicious.
Our Green Smoothie Bowl is full of healthy fats, a few tricks (2-second, homemade almond milk), and lots of fiber (MVP for gut-health). You can trust that the Public Goods products in this recipe are vetted and good for you. So go nuts! You’re the master of your smoothie bowl. Fill it with the good stuff. Top it with everything.
PG Recipes: Green Smoothie Bowl (With Toppings!)
2 cups cold water
⅓ cup almond butter
2 cups kale leaves, stems removed
1 banana (optional: freeze ahead of time for extra creamy texture)
4 Medjool dates, pitted
½ tsp cinnamon
½ lime, juiced
Pinch pink Himalayan salt
Toppings (the best part)
Toasted coconut flakes
How to Make Your Green Smoothie Bowl
In a blender combine the water and almond butter. Blend until milky (homemade almond milk!). Add the kale, avocado, banana, dates, cinnamon, lime juice, and salt. Blend until smooth and creamy. Chill in the fridge if you want an extra cold smoothie bowl.
To serve, pour the smoothie into a bowl and top with grain-free granola, chia seeds, toasted pumpkin seeds, toasted coconut flakes, and anything else you desire.
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