Peach Raspberry Smoothie Bowl with Spinach
This quick and easy peach raspberry smoothie bowl with fruit and spinach makes for a healthy breakfast or snack.
Yield: 2 -4 smoothie bowls (see notes)
Ingredients
- 2 ripe peaches, pit removed and roughly chopped
- 2 ripe bananas, peeled and broken into chunks
- 6 oz. package raspberries
- 1 big handful fresh spinach leaves
- 1 ½ cups plain Greek yogurt (I use non-fat)
- ⅓-2/3 cup milk (see notes)
- 1 teaspoon vanilla
- 1-2 teaspoons honey (optional/as needed, see notes)
- Topping ideas: sliced banana, sliced peaches, raspberries, chia seeds, granola, shredded coconut, crushed cereal
Instructions
- Place all ingredients (except the toppings) in a blender, starting with just ⅓ cup milk. Blend well. Add extra milk as needed to get it to your desired consistency.
- Pour smoothie into a bowl, add desired toppings and serve!
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Notes
Milk: I use soy or regular (2% or skim) milk for our smoothie bowls, because that’s what I keep on hand. You could certainly use almond milk as well.
Honey: If your bananas and peaches are very ripe and sweet, you probably won’t need any honey. Blend everything together, taste your smoothie and then add honey, a teaspoon at a time, if you want it a bit sweeter. (Also, honey is not recommended for babies under 1 year old, so leave it out if yours are that young.)
Quantity: This made enough for 4 smoothies for my kids, but they are young. If older kids or adults are eating these, it would be enough for 2-3 large smoothie bowls.
Leftovers: Extras of the smoothie may be kept, covered, in the refrigerator for up to 2-3 days.
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 73g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 174mg | Fiber: 13g | Sugar: 41g
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