I love to start my mornings with a nutrient-packed smoothie. It’s a daily reset that allows me to start each morning on the right track. On those days when I have a little extra time, my smoothie ritual is upgraded to a smoothie bowl. Smoothie bowls feel more like a meal replacement than smoothies do. They’re thicker, and the toppings give you something to bite into.
The base of the smoothie contains baby spinach, pineapple and banana. Baby spinach is a superfood that is jam-packed with vitamins such as Vitamin A, K and folate, as well as important minerals like copper, iron and magnesium. It has a mild flavor that makes it ideal for blending into smoothies. The banana lends creaminess and sweetness to the smoothie, in addition to a host of other nutrients, like potassium and Vitamin B6. The pineapple adds a tropical flavor to this dish that pairs perfectly with the banana, strawberry and coconut.
Adding leafy greens to my smoothies is imperative to balance the sweetness from the fruit, as well as provide phytonutrients, protein and anti-oxidants. Be sure to rotate the leafy greens and fruits you choose in your smoothies since each of these superfoods offer different nutrients. The powerful KitchenAid® Pro Line® Series Blender efficiently blends even the sturdiest leafy greens, creating dreamily smooth concoctions.
This recipe calls for a frozen banana, so you’ll need to slice and freeze a banana the night before you make this smoothie bowl. Since smoothie bowls are frozen treats and will start to melt, it’s best to prepare your toppings before blending the smoothie base. Using a KitchenAid® Paring Knife hull and quarter the strawberries. Slice each quarter into halves or thirds. This Paring Knife has a firm grip that allows you to carefully and thinly slice the strawberries. Set aside the remaining toppings: two tablespoons of pomegranate seeds, 1 tablespoon of unsweetened flaked coconut and 1 tablespoon of cacao nibs.
Prepare the base of the smoothie by adding the frozen banana, spinach and frozen pineapple to the Blender. I like to add a couple of teaspoons of ground flax seed to increase the fiber and overall nutritional value. Lastly, add the water. Power the Blender on and blend on low for approximately 15 seconds. Increase the Blender’s speed on the Variable Speed Dial to medium, then high, and blend for an additional 45 seconds. Use the Flex Edge Tamper if needed to facilitate the blending.
Be careful not to add too much liquid during this phase. Unlike regular smoothies, the consistency of smoothie bowls is very important. They have to be thick enough to support the toppings. If you are having trouble blending, it’s better to use the Flex Edge Tamper than simply adding more liquid.
The smoothie is ready when the ingredients are well-blended but still very thick, like the consistency of frozen yogurt. Pour the smoothie into a bowl and smooth the top. The smoothie should be thick enough so that any indentions made in it are visible.
Lastly, arrange the toppings. Place the thinly sliced strawberries around the outside of the smoothie bowl. Sprinkle the pomegranate seeds on top. Then, sprinkle the coconut and cacao nibs on top. Grab a spoon and dig in!
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Green Smoothie Bowl
Makes 1 serving
For the toppings
6 strawberries, rinsed and dried
2 tablespoons pomegranate seeds
1 tablespoon unsweetened coconut flakes
1 tablespoon cacao nibs
For the smoothie bowl base
1 frozen medium banana, chopped
1 cup packed baby spinach
1 cup frozen pineapple
2 teaspoons flax seeds (optional)
1/2 cup water
Use the KitchenAid® Paring Knife to hull and quarter the strawberries for your topping. Slice the quarters into halves or thirds. Set aside.
Add the frozen banana, spinach, pineapple and flax seeds to your KitchenAid® Pro Line® Series Blender. Pour in 1/2 cup of water. Blend on low for 15 seconds. Increase the Blender’s speed on the Variable Speed Dial to medium, then high, and blend for an additional 45 seconds. Use the Flex Edge Tamper if needed to facilitate the blending.
Pour into a bowl and smooth the top. Arrange the sliced strawberries along the edges. Sprinkle the pomegranate seeds, coconut flakes and cacao nibs on top. Serve immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*