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Super-Seed Green Smoothie Bowl

Serves 1.


    Super-Seed Green Smoothie Bowl

    Who says a smoothie needs to be sipped from a glass? This green smoothie bowl carries tropical notes of sweet pineapple and banana, disguising any vegetal spinach flavour. A crunchy, high-protein granola makes a fine pre- or post-ride snack on its own; pack a small reusable container filled for a mid-ride refuel.



    Save super-ripe bananas for smoothies. Peel, halve, and lay on parchment-lined baking sheet; freeze until firm, about 6 hours. Store in glass container in the freezer.


    Super-Seed Green Smoothie Bowl


    Granola (makes about 4 cups/1 L)
    • 1/2 cup (125 mL) coconut oil
    • 1/2 cup (125 mL) maple syrup
    • 1 tsp (5 mL) vanilla extract
    • 3 1/2 cups (850 mL) old-fashioned rolled oats
    • 2/3 cup (160 mL) sesame seeds
    • 1/3 cup (80 mL) hulled hempseeds
    • 1 Tbsp (15 mL) ground cinnamon
    • 1/2 tsp (2 mL) sea salt
    • 2 Tbsp (30 mL) unsweetened plain almond milk, plus more to thin
    • 1 tsp (5 mL) flaxseed oil
    • 1 cup (250 mL) chopped fresh pineapple
    • 1/2 banana, peeled and frozen
    • 2 Tbsp (30 mL) plain Greek yogurt or vanilla protein powder
    • 1 cup (250 mL) loosely packed baby spinach
    • 2 ice cubes


    Per serving:

    • calories476
    • protein10g
    • fat22g
      • saturated fat9g
      • trans fat0g
    • carbohydrates67g
      • sugars34g
      • fibre8g
    • sodium171mg



    For granola, preheat oven to 300 F (150 C). Line large rimmed 12 x 16 in (30 x 42 cm) baking sheet with parchment paper.


    Melt coconut oil with maple syrup and vanilla. Add mixture to large bowl along with oats, seeds, cinnamon, and salt. Mix well to combine. Press into single layer on baking sheet. Bake for 55 minutes, until dry and uniformly browned. Turn off oven and let sit for 10 minutes. Remove from oven and cool to room temperature. Break into pieces. Store in airtight container at room temperature for up to 1 month.


    For smoothie, add all ingredients in order listed to high-speed blender. Blend until smooth, thinning with additional almond milk as needed. Pour smoothie into deep bowl and top with 1/2 cup (125 mL) granola per serving. Serve.


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    This recipe is part of the Smoothies for Your Ride collection.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.