I don’t especially like to drink smoothies for breakfast—I like to chew—but recently I wanted a smoothie-like breakfast. My Green Smoothie Bowl was delicious, satisfying, and fun for a change of pace. This easy vegan breakfast recipe is made with kale, fruit, hemp, chia, and cacao, 2 dates and a drizzle of silan (date syrup.)
My regular daily breakfast is oatmeal. In winter and cool fall days, you’ll find me spooning up creamy-but-still-chewy steel cut oats sprinkled with ground flax, fruit, cinnamon, and often a bit of turmeric and black pepper. On cold wintery days, lightly steamed kale and other greens regularly replace the fruit. Warmer weather means I’m eating overnight oats, made by soaking rolled oats in plant milk and topped with flax, berries or sliced stone fruit, and cinnamon. Whether the oat bowls are cooked or not, I make enough for a few days, then breakfast is easy as well as healthy and tasty.
Green Smoothie Bowl
Wanting something different, I recently decided to make a green smoothie bowl. I started by making hemp milk for the protein and the fact that it is a fast milk to make. Then, I added frozen pineapple. Pineapple is thought to be anti-inflammatory, and I had taken two strenuous exercise classes the day before and was planning on more today. Raw kale was stripped from the stems and added, along with the chopped stems, too. One pitted date and some ground flax went into the container, and I pressed start, on low. The color and taste of the liquid were nice, but I wanted to eat this smoothie so I added some ground chia to thicken it healthfully, a bit of cinnamon and a handful of cacao nibs plus one more pitted date. The result, my friends, was now delicious.
The thickened-enough-to-be-spooned liquid (think lightly creamless creamed soup) was poured into a shallow bowl and blueberries were arranged over the top. I decided to add a few defrosted unsweetened cranberries. I happen to like them, and at this point, I realized I was on my way to achieving Dr. Michael Greger’s Daily Dozen.
Finishing the Green Smoothie Bowl
I wanted a bit of crunch, and a sprinkle of flavinoid-rich cacao nibs took care of that. I loved the way my breakfast bowl was looking. Oats, granola, bananas, and more fruit could have been added, but I felt this was enough for me. I dipped my spoon into the just-thick-enough smoothie and decided it needed just a little drizzle of silan, a.k.a. date syrup. I use this one from Soom.
You can see I enjoyed my breakfast, and it kept me satisfied for hours.
Green Smoothie Bowl
- 1/2 cup filtered water
- 3 tablespoons hemp seeds
- 2 large leaves of kale plus the stems chopped (I used Tuscan kale)
- 2/3 cup frozen pineapple chunks
- 1 teaspoon ground flax seeds
- 1 tablespoon cacao nibs plus 1 tablespoon for serving
- 2 medjool dates pitted
- 1/4 teaspoon cinnamon
- 1/2 cup blueberries
- 1/4 cup cranberries
- 1 tablespoon date syrup plus more to taste
- Put all the ingredients except the berries and date syrup into a blender.
- Start on low and then blend on high, just until creamy. A few pieces of pineapple unblended are fine.
Pour the smoothie base into a shallow bowl. Add the berries, and cacao nibs decoratively and drizzle with the date syrup.