This creamy, dreamy, tropical green smoothie bowl is perfect for giving yourself a bright boost during the winter months! Mango and clementine add a tangy burst of flavour, and these nutrient-packed fruits are a great way of sneaking in some extra vitamin C during cold and flu season, too. Anti-inflammatory ginger is great for digestion, and avocado lends this smoothie bowl a thick, creamy texture. If serving to kids, you may want to omit the matcha green tea powder (due to its caffeine content) and ginger (which can be a bit spicy for little ones). If you’d like a portable smoothie on-the-glow, feel free to thin it out with more liquid and pour into a thermos for easy drinking. Since there’s no banana in this smoothie, I find that it can be made the night before without impacting overall flavour and texture the next day.
INGREDIENTS:
FOR THE SMOOTHIE BOWL:
- 3/4 cup (175 mL) water
- 1 heaping cup (145 g) frozen mango chunks
- 1/3 cup (55 g) packed avocado
- 1/2-inch piece (7 g) peeled ginger, or to taste
- 1 cup (30 g) packed fresh baby spinach
- 1 small (75 g) clementine, peeled
- 1 very large (30 g) pitted Medjool date
- 3 ice cubes
- 1/2 teaspoon matcha green tea powder (optional)
FOR THE TOPPINGS:
- Diced fresh mango
- Vanilla Super Seed Granola or granola of choice
- Raspberries, blueberries, and/or strawberries
- Hemp hearts
- Clementines, segmented and chopped