Minted Kale Breakfast Bowl
- 6 cups torn kale leaves
- ½ cup fresh mint leaves
- 10 almonds
- 2 tablespoons chia seeds
- 2 teaspoons flax seeds
- 1½ cup water, or more as needed
- 2 frozen bananas, chopped
- ¾ cup frozen mixed berries
- ½ cup ice
For best results, we recommend using:
- Combine kale, mint leaves, almonds, chia seeds, and flax seeds in a food processor; top with water. Process until very smooth and thick. Add bananas, berries, and ice and pulse a few times to incorporate. Pour into bowls, top with your favorite toppings, and serve. Alternately, blend in the chopper attachment of an immersion blender, working in batches, until smooth.
Optional topping ideas: flax seeds, granola, bee pollen, fresh fruit
To make this smoothie even easier, use baby kale leaves. Then you can use whole and can skip the step of tearing and removing from the stalk. Spinach works great too! Frozen mango is also a nice fruit to add in place of the banana or do half banana and half frozen mango.
What others are saying
Katie Hason says:
Really delicious smoothie! Sometimes kale can be a bit bitter to me, but the mint and bananas really evened out the earthy flavor. In addition to flax, I also added some hemp seeds.
Greg Jones says:
My wife finally got me to try this kale breakfast bowl, and I'm glad I did. It's delicious and healthy, perfect when you need a detox. We didn't have frozen mixed berries, but used frozen strawberries instead and it was really good.
Jordan Clark says:
I reduced the amount of liquid by 1-2 cup because I like my smoothies a little thick, especially when serving in a bowl. I also added spirulina for the health benefits. Delicious!
Sarah Gray says:
Spinach worked perfectly in this recipe. I prefer it over the taste of kale. I also added a drizzle of honey and fresh fruit for topping. Definitely a great breakfast smoothie.
Jenny J says:
I added oats to to this smoothie, it was really filling. I also added agave syrup to sweeten it little bit.