Almond Butter Spirulina Smoothie Bowl
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5 from 6 votes

Almond Butter Spirulina Smoothie Bowl

Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American
Servings: 2 servings
Calories: 226kcal
Author: Jessica Randhawa


  • 2 cups cubed mango, fresh or frozen
  • 1 frozen banana, sliced
  • 1 cup non-dairy milk such as coconut or almond milk, check to make sure they are Gluten-free
  • 1 tablespoon almond butter
  • 1 small handful fresh spinach
  • 2 teaspoons organic spirulina powder
  • Optional: 1/2 cup yogurt, keep in mind that dairy yogurt no longer makes it vegan or dairy-free
  • Toppings: Unsweetened coconut chips, Gluten-free oats, chia seeds, coco nibs, additional almond butter


  • Place frozen fruit, milk of choice, almond butter, spinach, spirulina powder and yogurt (if desired) in the bowl of a high powered blender and process until fully blended, scraping down the sides as needed. If smoothie is too thick, slowly add additional milk until your blender is able to process the frozen fruit chunks.
  • Pour smoothie into a bowl and sprinkle with your favorite toppings.


Calories: 226kcal | Carbohydrates: 40g | Protein: 6g | Fat: 6g | Sodium: 197mg | Potassium: 589mg | Fiber: 5g | Sugar: 30g | Vitamin A: 1870IU | Vitamin C: 65.2mg | Calcium: 196mg | Iron: 1.5mg
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