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Tropi-Kale Mojito Smoothie Bowls

July 1, 2018 by Allison 1 Comment

This tropical-inspired green smoothie bowl is bursting with the sweet summer flavours of mango and coconut, plus it’s packed with calcium, iron, folate, vitamin K1, vitamin A, and vitamin C thanks to the generous amount of kale blended in. The mojito aspect comes from the fresh mint. Mint is a carminative herb, meaning that it soothes the digestive tract and prevents gas and bloating. It also has cooling qualities, making this smoothie bowl the perfect heat wave meal. I added protein powder to my bowl to turn it into more of a meal, but you can certainly omit it if you are not a fan. You might want to add some avocado or nut butter instead. 

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Do you ever create a recipe and nail it on the first attempt?

Miracles do happen, folks.

This smoothie bowl is one such recipe. My primary motivator for nailing it on the first attempt was that I wanted a creamy, dreamy, sweet smoothie bowl that also qualified as a meal because heat waves and hot ovens/stove tops and I don’t mix well. Hence the addition of greens. I’m generally not a green smoothie lover (is it any surprise that the first two smoothies I posted on this blog were a Salted Caramel Frappuccino Smoothie and a Chocolate Cake Batter Smoothie?), but when I want to pack a lot of nutrients into a drink, I suck it up and just add plenty of fruit along with the greens so as not to delve into swamp water territory (gross).

I think you guys will LOVE this smoothie bowl. It’s:

Sweet
Refreshing
Creamy
A multivitamin in a bowl!

Let me know if you make this recipe! Leave a comment below and tag your photos on Instagram @holisticallie and #holistcallie so that I can drool over your photos!

Tropi-Kale Mojito Smoothie Bowls

Servings: 1
Plant-based, gluten-free, vegan
Course: Breakfast, Lunch, Snack

  • 1/2 cup coconut water or mango juice (I used Happy Planet organic coconut water mango juice)
  • 1/4 cup coconut yogurt
  • 1 cup frozen mango
  • 1/2 frozen banana
  • 1 cup green kale
  • 2 tbsp fresh mint
  • 1 scoop plant protein powder of choice (I use this one), optional (if you omit the protein powder, add 1-2 tbsp nut butter or 1/4-1/2 an avocado to add more substance)
  • 3 large ice cubes

Instructions:

  1. Add all ingredients to an upright blender and blend until smooth and creamy.
  2. Top with your choice of granola (I will post my own recipe soon; in the photo is Georgian Bay Granola Company organic granola) and bee pollen (I used Beekeeper’s Naturals brand) if desired.

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Filed Under: Breakfast and Brunch Tagged With: bee pollen, green smoothie, greens, healthy, healthy food, kale, mango, mint, mojito, protein, smoothie, smoothie bowl, tropical, vegan, vegetarian

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  1. Vegan Eggnog Smoothie says:
    December 18, 2018 at 4:15 am

    […] Salted Caramel Frappuccino SmoothieTropi-Kale Mojito Smoothie Bowls Chocolate Mint Smoothie with Hidden GreensCherry Beet Recovery SmoothieChocolate Cake Batter Smoothie […]

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Meet Allison

Meet Allison
Hi there, I'm Allison! I make easy to follow, approachable, and nutritionally balanced plant-based recipes. I have a certificate in holistic nutrition and am an aspiring registered dietitian. I'm also an avid long distance runner, yogi, and tree hugger with a love of sweet potato fries and creating healthier versions of all your favourite comfort foods.
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Whenever I set out to develop a burger recipe, goal number one is to create something that satisfies. It doesn't necessarily need to mimic meat in flavour or texture, but it does need to have plenty of protein and flavour. To that end, my newest veggie burger recipe- these Tempeh, Quinoa, and Sweet Potato Burgers- is quite possibly my best one yet. A hearty base of tempeh, quinoa, and sweet potato is flavoured up with tamari, Dijon, barbecue sauce, herbs and spices, toasted sesame oil, and pecans. The resulting burger is packed with so much heft and protein that even my πŸ‘±πŸΌrecipe tester (with one of the heartiest appetites I've ever witnessed, aside from my own πŸ˜†πŸ€¦πŸΌβ€β™€οΈ) was satisfied! 
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