Johanna Lundström
I know green smoothie bowls look intimidating, but I promise this one tastes like a tropical vacation, not a lawn. The trick is frozen mango — it masks the spinach completely while adding this creamy sweetness. I make this every Monday morning to start the week feeling like I have my life together. Even when I don’t.
Ingredients
Smoothie Base
- 2 cups fresh spinach
- 1 frozen banana
- ½ cup frozen mango chunks
- ½ cup frozen pineapple chunks
- ½ cucumber, peeled
- 1 tbsp fresh ginger, grated
- Juice of 1 lemon
- ½ cup coconut water (or water)
- 1 tbsp chia seeds
Toppings
- Sliced kiwi
- Fresh berries
- Unsweetened coconut flakes
- Hemp seeds
- Granola (gluten-free if needed)
- Bee pollen (optional)
- Fresh mint leaves
Instructions
- Blend: Add spinach, frozen banana, mango, pineapple, cucumber, ginger, lemon juice, and coconut water to a high-speed blender.
- Blend thick: Blend until smooth but thick. Use less liquid for a thicker, more scoopable consistency.
- Pour: Transfer to a bowl.
- Top beautifully: Arrange toppings in rows for that Instagram-worthy look. Sprinkle with chia seeds.
- Enjoy immediately: Smoothie bowls are best fresh!
Why This Bowl Cleanses
- Spinach: Iron, vitamins A & C, detoxifying chlorophyll
- Ginger: Anti-inflammatory, aids digestion
- Lemon: Alkalizing, vitamin C boost
- Pineapple: Bromelain enzyme aids digestion
- Chia seeds: Fiber, omega-3s, keeps you full longer
Tips for the Perfect Bowl
- Freeze your banana ahead of time for the best thick, creamy texture
- Using frozen fruit is key — it creates that ice-cream-like consistency
- Start with less liquid, add more only if needed
- Eat with a spoon, not a straw — that’s the bowl way!
