Vibrant Vanilla Mint Chip Smoothie Bowl! 

Try this delicious Vanilla Mint Chip Smoothie Bowl next time you’re in need of a quick breakfast that looks like it took way longer to make than it did 😉 It’s an ode to classic mint chocolate chip ice cream, made from plants and nourishing ingredients to fuel your day! You get your plant protein, greens, healthy fat and fruit all in one delicious bowl, plus toppings of choice. Not into smoothie bowls? You can make this a sippable smoothie too! 

This recipe is vegan, gluten free, refined sugar free and oil free. I’ll provide substitutions for any missing ingredients in the recipe card, and you can always refer to this smoothie bowl guide for tips to take your bowl to the next level. 

vanilla mint chip smoothie bowl veggiekins

what’s in this Vanilla Mint Chip Smoothie Bowl?

  • Banana
  • Frozen spinach
  • Fresh mint leaves
  • Vanilla bean
  • Cashew butter
  • Mylk of choice
  • Vanilla plant protein (optional)
  • Cacao nibs

secrets to a successful smoothie bowl

To make the best smoothie bowl texture, I highly recommend using frozen ingredients. It adds to the thickness, and is key to getting a texture that is spoonable and will hold up toppings. Check out my smoothie bowl guide for additional tips to perfect texture. 

Additionally, I’d recommend using a high power blender like a Vitamix, but if you don’t have one, a food processor typically works well too. If using a Vitamix, a tamper is the best way to help ingredients blend without adding too much liquid. 

The general rule is to start with a little liquid as possible, and add more only as needed. You can always add more, but once you add too much, yuo can’t go back! Pausing in between blending to scrape down sides helps as well.

vanilla mint chip smoothie bowl veggiekins

if you like this recipe, try…

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.

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Vanilla Mint Chip Smoothie Bowl (vegan, gluten free, refined sugar free)

  • Author: Remy
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving 1x
  • Category: breakfast
  • Method: blending
  • Diet: Vegan

Description

Try this Vanilla Mint Chip Smoothie Bowl! A delicious, quick and easy breakfast packed with plant protein, greens and healthy fats. Vegan, gluten free, refined sugar free.


Scale

Ingredients

  • 1 frozen banana (make sure it’s super ripe!)
  • 1/2 cup frozen chopped spinach*
  • fresh mint leaves to taste (I usually use about 3-4, you can also use peppermint extract)
  • 1/31/2 cup non-dairy milk (add more as needed)
  • 1/2 tsp vanilla extract or 1/4 vanilla bean, scraped
  • 1 tbsp cashew butter
  • 1/4 cup cacao nibs or dairy free chocolate chips

optional


Instructions

  1. Add all ingredients to blender, except for chocolate chips and cacao nibs. Blend and use a tamper to help ingredients blend, pausing and scraping down sides of blender as needed. If necessary, add additional non-dairy milk in 1/4 cup increments, until a thick, smooth texture is achieved. If you’re going for a sip-able smoothie texture, add as much additional liquid as desired.
  2. Add cacao nibs or chocolate chips to blender and pulse to incorporate. Avoid blending completely so that some of the texture is retained. Alternatively, stir in cacao nibs or chocolate chips without blending at all, or just top your smoothie bowl with them.
  3. Finally, add any extra toppings as desired and enjoy!

Notes

*Fresh spinach also works, but frozen spinach will add to the thick texture if you have it available! You can also freeze your fresh spinach along with your bananas.
**I like to add this for flavour and also extra creamy/thick texture.

Keywords: smoothie, breakfast, smoothie bowl, blender, 10 minute meal, summer

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Filed under: Breakfast, Eat, Smoothies

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BY Remy • May 20, 2020

Vanilla Mint Chip Smoothie Bowl (vegan, gluten free, refined sugar free)

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  1. Pazit Schrecker says:
    It was 85 degrees today and this was the *perfect* breakfast. Also if anyone else doesn't have cashew butter: I didn't have cashew butter so I used a mix of almond butter and almond butter powder and that worked.

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins    ☼    Website by Sunday Stories

COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories