Vegan Green Mamba Spinach Smoothie
This refreshing Vegan Green Mamba Spinach Smoothie will kickstart your day. Vegan-friendly and combining banana and avo to keep you full until lunchtime.
Serves 4 | Cooks in 50+ minutes
WHAT YOU’LL NEED
CRUMBLE
½ C (125ml / 62g) cake flour
½ C (125ml / 55g) rolled oats
¼ C (60ml / 50g) brown sugar
pinch salt
3 Tbsp (45ml / 38g) coconut oil
¼ C (60ml / 20g) desiccated coconut
¼ C (60ml / 30g) flaked almonds
2 Tbsp (30ml / 25g) sunflower seeds
1 Tbsp (15ml) water
SMOOTHIE
450g Findus chopped spinach
3 (330g) medium bananas, chopped and frozen
3 (240g) large kiwis, chopped
1 (250g) large avocado, chopped
1 Tbsp (15ml) maca powder
3 Tbsp (45ml) chia seeds
1 (400ml) tin coconut milk
1 C (250ml) water
⅓ C (80ml) almond butter
Agave syrup or maple syrup, to sweeten
4 mint leaves, to garnish (optional)
WHAT TO DO
For the crumble, preheat the oven to 170°C and line a baking tray with baking paper. Combine the flour, oats, sugar and salt in a large mixing bowl. Rub the coconut oil into the dry mixture; using your fingertips. Stir in the coconut, almonds and sunflower seeds. Stir in the water and transfer the crumble to the lined tray. Bake until golden, 15-20 minutes. Allow to cool and store in an airtight container.
For the smoothie, combine all of the ingredients in a high-speed blender and blend until smooth. Sweeten it to taste.
To serve, pour the smoothies into glasses and top with a sprinkling of the crumble. Garnish with a mint leaf, if preferred. Alternatively, the smoothie can be poured into a cereal bowl and topped with the crumble to be enjoyed as a trendy smoothie bowl.
TIP: Frozen banana works best to create an almost ice cream-like texture when making the smoothie but is not essential and can easily be replaced with fresh banana.
TIP: Freeze any leftover smoothie mixture in silicone ice moulds and simply pop a few “smoothie cubes” in a blender for a quick and healthy breakfast or snack.
Love this spinach smoothie? Check out this Salmon and Spinach Poke Bowl.
