Feel virtuous at breakfast time with this pineapple and avocado smoothie bowl, deliciously sweet and tangy thanks to apple juice and freshly squeezed lime
If the thought of a green smoothie bowl fills you with dispiriting visions of the unique taste palette of kale and spinach, at least read to the end of the ingredients of this one. Yes, the green stuff is there to lend it fiber, vitamin C and healthy antioxidants, but then there’s the rush of citrus and fruits with more vitamin C to make things zing a bit. The avocado will add monounsaturated fat and vitamin E, and is a good source of folate. Avocados also have more soluble fiber than many other fruits, and contain minerals such as iron, copper and potassium.
If you’re beginning to think that every smoothie bowl recipe has a frozen banana in it, well yes, many of them do, but this is to help give the consistency of soft-serve ice cream that will hold up the all-important toppings – it needn’t be the dominant taste, and it has the advantage of being high in potassium.
– 2 frozen (peeled) bananas, plus extra fresh to serve
– 150 ml apple juice
– Juice of one lime
– 200g pineapple, plus extra chunks to serve
– 2 large handfuls spinach leaves
– ½ avocado, peeled and stoned
To taste. Try fresh pineapple, or add some colour with fresh cranberries, coconut flakes and fresh mint leaves.
Put all the ingredients into a blender and pulse until thick. Pour into a bowl and decorate with whatever nuts, fruits or grains you have to hand, but make it look inviting. Don’t add the toppings until just before serving.
Tell us what you think…
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