This rainbow smoothie bowl doesn’t just look pretty! We’ve paired citrus fruits with avocado, spinach, Greek yogurt and almond milk for a creamy green tropical smoothie stock full of nutrients.skip to the recipe
A few hours before you make the smoothie peel and freeze a banana. We also recommend buying the avocado a few days ahead of time smoothie to ensure it will be ripe in time to be used. (Nothing’s worse than having an avocado that’s not quite ripe enough to use in your recipe!)
Prepare the avocado, orange, kiwi and spinach first. Set aside a few slices of the orange and kiwi to use on top of the bowl.
Place the almond milk and yogurt into the base of the blender then add your fresh ingredients (spinach, avocado, kiwi, orange) next. Tip: Smoothies blend better when the softer ingredients are in the bottom of the blender and the ice is on top.
Put the with the matcha powder, graze mango & passion fruit coulis and the frozen banana on top of the fresh ingredients and put the lid on the blender.
Start blending the smoothie slowly. Once the big chunks are blended pulse on a higher speed until the spinach is fully dissolved. Tip: If the smoothie is too thick to blend easily add more almond milk or a little orange juice. If the smoothie is too watery add a few ice cubes.
Pour your smoothie into a bowl and begin decorating with the graze mango coconut granola and fresh fruit! We decided to create a fruit rainbow in celebration of St. Patrick’s Day. Enjoy!