Mixed Berry Smoothie Bowl

Ingredients

• 150 g (1 cup)fresh blueberries or mixed frozen berries
• 4–5ice cubes
• 30–90 ml (2–6 tbsp)coconut or oat milk
• 15 g (1 tbsp)almond butter
• 15 g (½ cup)spinach
• 5 ml (1 tsp)raw Greek honey
• 1 slicekiwi, for garnish

Instructions

1. 1

   Blend the mixture

   Put the berries, ice cubes, 30 ml (2 tbsp) coconut milk, almond butter and spinach in a blender. Blend until smooth, adding more coconut milk as needed for a thinner consistency. Taste, add the honey and blend again.

2. 2

   Fill and garnish

   Divide the smoothie between two bowls and top with blueberries and a slice of kiwi.

What is a smoothie bowl?

A smoothie bowl is a thick blended fruit drink served in a bowl with toppings. This Mediterranean-inspired version pairs berries and spinach with almond butter, then adds kiwi for a fresh finish.

The modest amount of milk helps keep the mixture spoonable, while the blender makes the fruit and greens easy to combine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 2g protein, 20g carbs, 5g fat.

Berries and honey provide most of the carbohydrates, while almond butter contributes much of the fat and a little protein. Spinach adds a small amount of fibre and nutrients; for a more filling meal, serve alongside an additional protein-rich food such as yoghurt.

Choosing the berries

Fresh or frozen: use fresh blueberries or mixed frozen berries, as listed. Frozen berries make a colder, thicker base; fresh berries may need the ice to do more of the chilling.

Getting the texture right

Start small: blend with 30 ml (2 tbsp) milk first, then add more a little at a time if the mixture is too thick to blend smoothly. The recipe allows up to 90 ml (6 tbsp).

Keep it thick: stop blending once the mixture is smooth, before adding extra milk beyond what you need.

Balancing the flavours

Almond butter: this brings a nutty note and gives the berry base more body. Blend it thoroughly so it is evenly distributed.

Honey: taste the smoothie before adding it, then blend again. Berries vary in sweetness, so the amount can be adjusted to suit your preference.

Blending the spinach

Add the spinach with the berries and other base ingredients so it blends into the mixture. Run the blender until no visible leaves remain and the texture is even.

Serving and toppings

Divide the mixture between two bowls as soon as it is blended. Add blueberries and the kiwi slice on top just before serving for a contrast of smooth base and fresh fruit.

Recipe notes & tips

• Measure the first 30 ml of milk before blending and keep the rest back.
• If using frozen berries, break up any large clumps before adding them to the blender.
• Taste before adding the honey, since the berries may already be sweet enough.
• Pause and scrape down the blender sides if ingredients stick above the blades.
• Serve straight away for the thickest texture.

Variations

• Use soy milk: swap it for the coconut or oat milk in the same amount.
• Try Greek yoghurt: use it in place of the milk for a tangier, thicker base.
• Add buttermilk: replace the milk with buttermilk for a more tart flavour.
• Change the fruit: use mixed frozen berries instead of fresh blueberries.
• Finish with extra fruit: scatter additional blueberries over each bowl before serving.

Common mistakes to avoid

• Adding all the milk at once: start with 30 ml and add more only if needed.
• Leaving spinach unblended: continue blending until the leaves are fully incorporated.
• Using too much ice: stick to 4–5 cubes so the fruit flavour stays prominent.
• Skipping the taste test: check the sweetness before adding honey.
• Waiting to serve: the smoothie can soften as it stands, so pour and top it promptly.

How to store

This bowl is best eaten straight after blending. If needed, cover and refrigerate leftovers for up to 1 day, then stir well before serving; the mixture may loosen as it thaws or stands.

Frequently asked questions