Smoothie bowls are one of my ultimate favorite things to eat for breakfast. They’re so easy and really fun to decorate. Of course I’m trying to find some way to put colors and patterns together. This mint chocolate chip smoothie bowl is decadent and filled with antioxidants.

The spinach and avocado creates the green hue in this bowl. Spinach contains at least 13 different flavonoid compounds that function as antioxidants and anticancer agents. The stems contain more fiber than the leaves, so blend them in!

Tip: Add a damp paper towel in your plastic bag of spinach to keep it fresher longer.

Serves: 1

Hands on time: 5 minutes

Total time: 7 minutes

Ingredients:

Bowl:

1/4 cup plain unsweetened almond milk
1 1/2 frozen bananas
1/3 avocado
1 cup packed baby spinach
1/4 tsp pure vanilla extract
1 to 2 drops pure peppermint essential oil
1/4 tsp chlorella, optional*
1 tbsp cacao nibs or 
carob chips

Toppings:

2 tsp almond or peanut butter 
(TIP: You can bring to room temperature and squeeze out of a zip-top bag with the corner snipped off.)
1 tsp raw cacao nibs or 
carob chips
1 tsp hemp seeds

Instructions:

1. Add all bowl ingredients except the cacao nibs to a food processor.
2. Transfer to a bowl and fold in the cacao nibs.
3. Sprinkle toppings however you like.