Spinach and tropical fruit smoothie bowl

The texture play in this recipe is 100% happy. With its generous serving of raw spinach, homemade granola, frozen exotic fruits and creamy avocado, this bowl is fresh and perfect for lunch.

Granola express

• 30 ml (2 tbsp.) Maple syrup
• 40 g (1/4 cup) toasted pumpkin seeds
• 1/4 cup (35 g) toasted shelled pistachios
• 1/4 cup (25 g) large rolled oats or spelled
• 30 ml (2 tbsp.) Camelina seeds (optional)

Smoothie

• 1 avocado, cubed
• 145 g (1 cup) frozen pineapple, plus more for serving
• 140 g (1 cup) frozen mango, plus more for serving
• 30 g (1 cup) fresh spinach
• Mint leaves (optional)

• Granola express

  1. In a small non-stick skillet, bring the maple syrup to a boil. Add the pumpkin seeds, pistachios and oatmeal. Continue cooking, stirring with a wooden spoon, until the syrup becomes grainy and coats the seeds, pistachios and flakes, about 3 minutes. Let cool. Stir in the camelina seeds, if desired. Granola will keep for 2 weeks in an airtight container at room temperature.

  Smoothie

  2. In a food processor, smooth the avocado, pineapple, mango and spinach until smooth, but still frozen.
  3. In a bowl, pour the smoothie. Garnish with granola to taste, pineapple, mango and mint leaves, if desired. Serve immediately.