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🥤 Fresh Green Smoothie Bowl with Spinach and Mango

434 kcal · 30 min · 4 servings

Ingredients

• 60 g almond sticks (4 tbsp)
• 1 baby pineapple
• 100 g young spinach
• 1 ripe mango
• 3 bananas
• 250 ml apple juice
• 60 g almond butter (4 tbsp)
• 60 g vegan crunchy muesli (4 tbsp)

Instructions

1. 1. Preheat a pan over medium heat.
2. 2. Add the almond slivers to the hot pan.
3. 3. Toast the almonds for three minutes without adding extra fat.
4. 4. Remove the toasted almonds from the pan and set them aside.
5. 5. Remove the tough skin and core from the pineapple.
6. 6. Cut the pineapple flesh into bite-sized pieces.
7. 7. Wash the spinach thoroughly.
8. 8. Dry the spinach, for example in a salad spinner.
9. 9. Peel the mango.
10. 10. Carefully cut the flesh away from the pit.
11. 11. Dice a portion of the mango flesh into small cubes.
12. 12. Reserve these mango cubes for later decoration.
13. 13. Peel the bananas.
14. 14. Slice the bananas diagonally.
15. 15. Save a few of the banana slices for decoration.
16. 16. Place all the prepared fruits and spinach into a stand mixer.
17. 17. Add the juice and almond butter to the mixer.
18. 18. Blend the ingredients until a smooth mixture forms.
19. 19. Add a little water if necessary.
20. 20. Ensure the consistency is creamy and thick.
21. 21. Pour the green smoothie mixture into bowls.
22. 22. Decorate the bowls with the reserved mango cubes.
23. 23. Place the reserved banana slices on top as a garnish.
24. 24. Sprinkle the muesli over the bowl.
25. 25. Garnish everything with the toasted almond slivers.

Nutrition per serving

• kcal: 434
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 55 g