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Green Smoothie Breakfast Bowls | Get Inspired Everyday!

Green Smoothie Breakfast Bowls

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5 from 1 review


  • 2 cups of fresh pineapple chunks
  • 2 ripe bananas, peeled
  • 3 small leaves of Tuscan kale (lacinato), stems removed, 1 ounce
  • 1/2 ripe avocado, peeled and pitted (optional)


  • 1 Champagne mango, 8 ounces
  • 6 strawberries
  • 1/2 cup blueberries

Things to Sprinkle:

  • Shredded unsweetened coconut
  • Bee pollen
  • Hemp hearts (shelled hemp seeds)
  • Chia seeds
  • Chopped nuts, macadamia nuts are nice


  1. Place the pineapple chunks, bananas, kale, and avocado to a high powered blender.
  2. Secure the lid and blend starting on low and work up to high speed, blend until the smoothie is completely smooth.
  3. Pour the smoothie into 2 bowls.
  4. Prepare the toppings by peeling the mango and cubing it into bite sized pieces. Wash and hull the strawberries before slicing or quartering them. Wash and drain the blueberries.
  5. Evenly divide the toppings between the 2 bowls and top with your choice of the sprinklings.
  6. Serve immediately for the best flavor!


I never measure exactly how much of the things I sprinkle over the bowls, but around 1 teaspoon for each of the seeds/bee pollen, and around 1 tablespoon for chopped nuts.
The avocado is optional but highly recommended for a well rounded smoothie bowl. I use the other half of the avocado to cube up over a salad for lunch.

  • Prep Time: 10 mins