Green Protein Smoothie Bowl
A thick, spoonable blend of spinach, banana, Greek yogurt and protein, built to keep you full until lunch.
The difference between a smoothie and a smoothie bowl is water, and most recipes use too much of it. Frozen banana plus thick yogurt and only a splash of milk gives you something you eat with a spoon. The spinach disappears entirely behind the fruit.
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How to make Green Protein Smoothie Bowl
Ingredients
Quantities scale automatically. Cooking times stay the same.
Base
Toppings
Equipment
- High-speed blender
- Tamper or spatula
Method
-
1
Load the blender in order
Put the milk, yogurt, spinach and almond butter in first, then the frozen banana and protein powder on top. Liquid at the bottom lets the blades catch.
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2
Blend low, then high
Start on low to break everything down, then move to high for 45-60 seconds. Use the tamper to push the mixture into the blades rather than adding more liquid.
-
3
Check the texture
It should be thick enough to hold the shape of a spoon dragged through it. Add milk only one tablespoon at a time if the blender genuinely stalls.
-
4
Taste and adjust
Blend in the vanilla and taste. Add a date or a little honey if your bananas were underripe.
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5
Bowl it
Divide between two chilled bowls and smooth the surface with the back of a spoon.
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6
Top generously
Arrange the berries, chia, granola and coconut in sections, then drizzle with honey. Eat straight away while it is still cold and thick.
Cook’s tips
- Freeze the bananas. Fresh banana plus ice makes a watery, icy bowl; frozen banana makes a creamy one.
- Chill the bowls in the freezer for ten minutes and the smoothie holds its texture twice as long.
- Blend the spinach thoroughly before adding the frozen fruit so you never get green flecks.
Variations
- Swap spinach for frozen cauliflower rice for an even thicker bowl with no fruit sugar.
- Use frozen mango and pineapple for a tropical version that hides the greens just as well.
- Make it vegan with coconut yogurt and a plant protein; add an extra tablespoon of nut butter for creaminess.
Storage and make-ahead
Meant to be eaten immediately. You can freeze the base in ice-cube trays for up to a month, then re-blend with a splash of milk.
Nutrition per serving
| Calories | 412 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 52 g |
| Fat | 11 g |
| Fibre | 9 g |
| Sugar | 28 g |
| Sodium | 140 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
