Super-Green Smoothie Bowl

Greg Dupree;  Styling: Torie Cox; Prop Styling: Mindi Shapiro


  • 1 medium-size ripe banana (about 4 oz.), sliced
  • 2 cups frozen chopped spinach (about 5 oz.)
  • 1/2 cup fresh pineapple cubes (about 2 1/2 oz.)
  • 1/2 cup coconut water, plus more as needed
  • 2 small kiwis (about 5 1/2 oz.), peeled and chopped
  • 2 tablespoons hempseed
  • Pinch of salt
  • 2 teaspoons chopped fresh ginger, optional
  • 1/2 teaspoon raw honey, optional
  • Desired toppings


1. Freeze banana slices for at least 30 minutes or up to 1 day.

2. Place banana, spinach, pineapple, coconut water, kiwis, hempseed, salt, and, if desired, ginger and honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.

  • Active: 5 minutes
  • Total: 35 minutes
  • Yield: 2

Nutritional Information

Calories per serving: 230
Fat per serving: 5g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 7g
Protein per serving: 9g
Carbohydrates per serving: 38g
Sodium per serving: 433mg
Iron per serving: 3mg
Calcium per serving: 162mg

Good to Know

Banana and hempseed give this bowl a luscious, creamy texture.

This Recipe Is

Beth Lipton

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