Vegan Tropical Green Smoothie Bowl (Printable Version)

Vibrant tropical blend with leafy greens and fresh mango-chia topping for a nourishing breakfast.

# What You’ll Need:

→ 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 unsweetened coconut flakes
14 - 1 tablespoon hemp seeds
15 - 1 tablespoon gluten-free granola
16 - Fresh mint leaves, optional

# Step-by-Step Guide:

01 - In a small bowl, combine diced mango, chia seeds, coconut water, and maple syrup if using. Stir well and allow to sit for at least 5 minutes until thickened.
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 sides as needed.
03 - Pour the smoothie base evenly into two bowls.
04 - Spoon the thickened mango chia mixture over the smoothie base.
05 - Arrange kiwi slices, coconut flakes, hemp seeds, granola, and mint leaves on top according to preference.
06 - Serve immediately with a spoon.

# Additional Tips::

01 -
  • It comes together in 10 minutes flat, which means no complicated techniques standing between you and breakfast.
  • The mango-chia topping adds this luxurious texture that makes you feel like you're treating yourself rather than just fueling up.
  • Every spoonful tastes indulgent while being genuinely nourishing, so there's no guilt attached.
02 -
  • If your blender struggles, let your frozen fruit sit out for three minutes first—you want it cold, not rock-hard.
  • The mango-chia topping will continue to thicken as it sits, so if you're not eating immediately, add the extra teaspoon of coconut water to keep it spoonable.
03 -
  • Toast your coconut flakes in a dry skillet for 2-3 minutes until they're lightly golden; they become nutty and infinitely more interesting.
  • If you have access to fresh coconut water, use it in the mango-chia topping instead of regular water—it deepens the tropical flavor without adding sweetness.
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