Vietnamese Green Smoothie Bowl with Quinoa Protein and Tropical Fruit Topping

Allergens

Coconut (in coconut milk)

Ingredients

• 1 cup spinach leaves
• 1 cup kale leaves, chopped
• 1/2 ripe avocado
• 1 cup coconut milk
• 1/2 cup cooked quinoa
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1 kiwi, peeled and sliced
• 1 small banana, sliced
• 2 tbsp chia seeds (optional)
• 1 tbsp honey or agave syrup (optional)
• Toppings: toasted coconut flakes, nuts, or seeds of your choice

Instructions

1. In a blender, combine spinach leaves, kale leaves, avocado, and coconut milk. Blend until smooth.
2. Add cooked quinoa and blend again until well combined.
3. Pour the green mixture into two bowls and top with frozen mango chunks and pineapple chunks.
4. Arrange kiwi slices and banana slices on top of the fruits.
5. If desired, sprinkle chia seeds for added nutrition and texture.
6. Drizzle honey or agave syrup over the bowl for a touch of natural sweetness (optional).
7. Finish with your choice of toppings, such as toasted coconut flakes, nuts, or seeds.

Chef’s Insight

Experiment with different combinations of greens and fruits to suit your taste.

Notes

Choose organic ingredients when possible to maximize nutritional benefits.