Green smoothie bowl


Active time

10 min

Time Symbol

Total time

20 min






2 portions


Buckwheat cacao crunch

· 1 tbsp coconut oil
· ½ tsp vanilla bean paste
· 3 tsp pure maple syrup
· 80 g raw buckwheat groats
· 2 tbsp shredded coconut
· 2 tbsp flaked almonds
· 2 tbsp raw cacao powder


· 1 ripe banana (approx. 140 g), frozen and cut into pieces
· ½ avocado, flesh only, cut into pieces
· 40 g fresh baby spinach leaves
· 250 g coconut water (see Tips)
· 1 tbsp nut butter
· ½ tsp psyllium husk (optional)
· 1 tbsp vanilla protein powder (optional)
· ¼ tsp ground cinnamon
· 1 kiwifruit, peeled and cut into slices, to serve
· 125 g fresh raspberries, to serve
· 125 g fresh blueberries, to serve
· 1 tsp hemp seeds, to serve
· 2 tbsp dessicated coconut, to serve



Buckwheat cacao crunch

1  Preheat oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper.
2  Place crunch ingredients into mixing bowl and mix 5 sec/reverse symbol/speed 4. Transfer onto prepared tray and bake for 8-10 minutes (180°C), until toasted. Transfer into a bowl. Rinse and dry mixing bowl.


3  Place banana, avocado, spinach, coconut water, nut butter, psyllium husk (optional), protein powder (optional) and cinnamon into mixing bowl and blend 30 sec/speed 10. Divide between 2 serving bowls and garnish with kiwifruit, raspberries, blueberries, hemp seeds, coconut and 2 tablespoons of the Buckwheat cacao crunch to serve.



· You can replace the coconut water with any kind of liquid (try pomegranate juice, cow’s milk, yoghurt, orange juice, soy milk or carrot juice). There are endless flavour combinations!
· You can top your bowl with any kind of fresh or dried fruit, cereal, nuts or seeds you like. Get creative with what’s in your pantry and refrigerator.
· You can store the Buckwheat cacao crunch for up to 1 week in a sealable container in the pantry.
· Freeze any smoothie leftovers in ice cube trays and blend with coconut water for a frozen treat.
· To make your own nut butter, try the Mixed seed and nut spread from our Eat Well cookbook


Click here for the PDF version of this recipe.

This recipe is featured in our Eat Well cookbook available at TheMix Shop.

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