Healthy Green Smoothie Bowl with Broccoli Rabe
I’ve always been keen on smoothies. But for the longest time, in my mind, they were made to be sipped. Not spooned. However, when you bring your smoothie to a bowl, you get to add extra goodies to it.
Like crunchy nuts, healthful seeds, and hunks of juicy fruit.
I don’t know why it took me so long to realize that a smoothie bowl is oh-so-much more than just a fancy photo op—and I’m glad I’ve moved past it! Because this cool and nourishing beauty has become a regular at my breakfast table; just in time for the dog days of the North Carolina summer.
Recipe by Dana Sandonato
Dana is the author behind Killing Thyme, a pescetarian and vegetarian focused blog where you’ll find a collection of dazzling eats with sustainable ingredients for those looking to phase into a healthier lifestyle with ease.
- 2 cups roughly chopped broccoli rabe you can use the leaves and florets.
- 1/2 banana
- 1/2 mango, peeled and diced
- 1/2 kiwi, peeled and diced
- 1 tsp chia and/or flax seeds (or 1/2 tsp of each)
- 2 pitted Medjool dates, chopped
- 2 Tbsp unsweetened shredded coconut
- 1 cup coconut water
- 1 handful of ice (optional)
- See COOK’S NOTE for toppings*
1. Place all ingredients, from the banana to the coconut water, into a high power blender. Blend the ingredients on high powder until the mixture is smooth. If you’d like a more chilled smoothie, add a handful of ice and blend it until smooth.
2. Pour the smoothie into a bowl, and top with your choice of sliced fruits. See the COOK’S NOTE for suggestions and a list of what I used.
*Smoothie bowl toppings: You can add a few slices of extra fruit for your smoothie, or any fruit you have kicking around your kitchen. Fruit can be sliced, diced, scooped using a melon scoop, or sliced and shaped using little cutouts as seen with my bowl. For my bowl, I used a few strawberry slices, mango slices, some dragonfruit, about 1 tsp of pepitas, and a sprinkle of chia seeds.
Feel free to to yours however you’d like. Get creative!
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