Need some virtuous atonement after a big night out? Say hello to this green smoothie bowl. Throw an avocado and spinach in your smoothie to up the nutrients and healthy fats. Top with seed mix and summer fruits for irresistible flavour and crunch!
2 bananas, sliced
1 ripe avocado, stoned, peeled and roughly chopped
1 small ripe mango, stoned, peeled and roughly chopped
100 g fresh baby spinach leaves
250 ml skim milk
1 tbsp no sugar added chunky peanut butter
1 tbsp honey
chopped banana, to serve
chopped mango, to serve
fresh blueberries, to serve
fresh raspberries, to serve
chia seeds, to sprinkle
1 tbsp chia seeds
1 tbsp linseeds
4 tbsp pumpkin seeds
4 tbsp sunflower seeds
4 tbsp coconut flakes
4 tbsp flaked almonds
¼ tsp ground cinnamon
1 tbsp honey
Line a small oven tray with baking paper. Arrange banana slices on top then put in freezer for 2 hours or until frozen solid (see tips, below).
To make seed mix, preheat oven to 160°C and line an oven tray with baking paper. Put seeds, coconut and almonds in a large bowl. Add cinnamon and drizzle over honey. Toss until everything is well coated. Spread on prepared tray in an even layer. Bake, stirring every 5 minutes, for 10 minutes or until seeds are lightly toasted. Set aside to cool (see tips, below).
Put frozen banana, avocado, mango, spinach, milk, peanut butter, and honey in a blender and whizz to a thick smoothie consistency. You may need to scrape down sides of blender with a spoon a few times (see tips, below).
Divide green smoothie between 4 bowls and arrange chopped mixed fruit on top. Scatter each bowl with 1 tbsp of the seed mix. To serve, sprinkle chia seeds on top.
In Step 1, once you’ve frozen banana slices, you can put them in a zip-lock bag and keep in freezer for up to 3 months. The seed mix recipe makes enough for 8–10 servings, so store leftovers in an airtight container for up to 1 month. For a runnier smoothie, add extra milk.
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