Green Smoothie Bowl

Step 1

Add 2 cups of fresh baby spinach, 2 medium frozen banana slices, 1 cup of frozen mango chunks, 0.75 cup of unsweetened almond milk, 2 tablespoons of unsweetened almond butter, and 1 tablespoon of raw chia seeds to a high-powered blender. The frozen fruit creates a thick, soft-serve consistency — you want the mixture to be much thicker than a regular smoothie.

Step 2

Blend on high speed for 45 seconds to 1 minute, until the mixture is completely smooth and creamy with no visible chunks. If the blender struggles or gets stuck, use the tamper tool to gently press ingredients down — stop blending before pushing. You should hear the motor strain slightly; if it's completely silent, the mixture is too thick and you can add 1-2 tablespoons more almond milk and blend again.

Step 3

Divide the smoothie base evenly between 2 bowls, spooning it in and using the back of the spoon to create a shallow depression in the center — this is where the toppings will nestle. The texture should be thick enough to hold the toppings without the base pooling around them.

Step 4

Arrange the toppings in sections over each bowl: sprinkle 0.25 cup of vegan granola on one side, scatter 0.25 cup of fresh blueberries on another, fan 0.25 cup of sliced fresh strawberries on a third section, and finish with 1.5 tablespoons of unsweetened coconut flakes and 2 tablespoons of roughly chopped raw almonds. The variety of textures and colors makes the bowl visually striking and more interesting to eat.

Step 5

Serve immediately with a spoon. The granola and nuts will soften slightly as they sink into the smoothie base, so eat this right away if you prefer maximum crunch.