Fresh avocados, bananas and spinach blended with almond milk yogurt and coconut water make a creamy, dairy-free breakfast: a vegan avocado smoothie bowl that’s quick, nutritious and easily customized.
With the cooler months behind us and spring just around the corner, this avocado smoothie bowl is a bright, fresh way to start the day. It’s simple to prepare, naturally vegan and dairy-free, and relies on a few staple ingredients you may already have on hand: ripe avocado, banana, leafy greens, almond milk yogurt and a splash of coconut water for added hydration and lightness.
This recipe was created in partnership with Silk and highlights their Vanilla Silk Almondmilk Yogurt Alternative as a creamy base that blends smoothly with fruit and greens. The result is a thick, spoonable smoothie that’s perfect for topping with crunchy and fruity additions for extra texture and flavor.
More avocado recipes
If you love avocados, try one of these popular avocado-based dishes for lunch or dinner:
- Caprese Avocado Omelette
- Vegetarian Cheesy Corn & Avocado Enchiladas
- Avocado Bruschetta
- Thai Green Avocado Curry
- Crispy Goat Cheese Avocado Strawberry Salad
Vegan Avocado Smoothie Bowls
2 bowls
10 minutes
10 minutes
Whitney Bond
Ingredients
- 1 ripe avocado
- 1 banana
- 1 cup fresh spinach
- 5.3 oz Vanilla Silk Almondmilk Yogurt Alternative (single container)
- ½ cup coconut water
- ½ cup ice
- 1 tsp maple syrup
- ¼ tsp ground cinnamon
Optional Toppings
- sliced banana
- blueberries
- sliced almonds
- chia seeds
- flax seeds
- shredded coconut
- sliced strawberries
- granola
Instructions
- Add the avocado, banana, spinach, Vanilla Silk Almondmilk Yogurt Alternative, coconut water, ice, maple syrup and cinnamon to a blender.
- Blend until smooth and creamy, stopping to scrape down the sides if needed. The mixture should be thick enough to eat with a spoon; add a little more coconut water if you prefer a thinner consistency.
- Divide the smoothie between two bowls and arrange your favorite toppings—fruit, seeds, nuts or granola—over the surface. Serve immediately.
Notes
Nutritional information does not include optional toppings. This recipe yields two bowls and comes together in about 10 minutes, making it ideal for busy mornings or an easy, nourishing snack. For a colder, firmer texture, use a frozen banana or substitute part of the ice with frozen fruit.
Storage: If you must save leftovers, keep the smoothie in a sealed container in the refrigerator for up to 24 hours. Re-whisk or blend briefly before serving to refresh the texture.
Substitutions: Any plain or flavored plant-based yogurt alternative can be used instead of the vanilla almondmilk yogurt; adjust the sweetener to taste depending on the yogurt and fruit used.