Mango, Banana and Spinach Smoothie Bowl
by Tarla Dalal
Watch how the sweetness of bananas and the captivating taste of mangoes combine with the humble but nutritious spinach to make an awesomely thick smoothie!
A unique topping of chopped mangoes, crunchy pomegranate and chewy chia seeds is a master stroke that raises the range of the Mango Banana and Spinach Smoothie Bowl to incomparable levels.
This smoothie is thick and luscious because of the combination of bananas and mangoes. Plus, it has a lot of toppings. So, it’s not something you serve in a glass but in a bowl!
This vegan smoothie bowl is quite filling, and a great option for vegan breakfast, especially since it is quick and easy. When mangoes are in season, this is a must-try!
Mango, Banana and Spinach Smoothie Bowl recipe - How to make Mango, Banana and Spinach Smoothie Bowl
Preparation Time: Cooking Time: Total Time:
Makes 1 servings
1 cup frozen mango cubes
1/2 cup frozen sliced banana
3/4 cup chopped spinach (palak)
For The Topping
2 tbsp chopped mangoes
2 tbsp pomegranate (anar)
1/2 tsp chia seeds
- Method
- Combine the frozen mangoes, banana, spinach and ¼ cup water in a mixer and blend till smooth.
- Transfer the mixture into a serving bowl.
- Top it with the mangoes on one side of the bowl.
- Then top it with a layer of pomegranate next to the mango layer.
- Finally sprinkle the chia seeds on the remaining part of the smoothie bowl.
- Serve immediately.
| Energy | 259 cal |
| Protein | 3.8 g |
| Carbohydrates | 56.2 g |
| Fiber | 5.3 g |
| Fat | 1.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 7306.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.4 mg |
| Vitamin B3 | 2.2 mg |
| Vitamin C | 49.2 mg |
| Folic Acid | 62.7 mcg |
| Calcium | 100.3 mg |
| Iron | 4.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 105.5 mg |
| Potassium | 550.2 mg |
| Zinc | 0.7 mg |
Made this smoothie bowl for my morning breakfast. So colorful, nourishing and easy to make!