Mermaid Smoothie Bowl Recipe

This Mermaid Smoothie Bowl not only looks like a lush aquatic seascape, but it’s flavored by the antioxidant- and nutrient-rich tropical fruits and sea algaes that we image mermaids get plenty of. No wonder they always seem to have glowing skin and long, beautiful hair! Thanks to Amazing Grass’ line of plant-based superfood and protein powders, you’d don’t have to live in the ocean—or even near one—to get the benefits of its plant life. Amazing Grass Pure Vanilla Protein Superfood Powder and Amazing Grass Sweet Berry Antioxidant Green Superfood Powder both contain spirulina and chlorella algae powders as well as other alkalizing greens and phytonutrients that’ll have you ready to take on the day—whether that means swimming through tropical waters or powering through your to-do list.

Mermaid Smoothie Bowl Recipe

Yield: 2 servings
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

For the smoothie bowl base
½ cup spinach
1 cup unsweetened almond milk
½ cup Greek-style yogurt
1 scoop Amazing Grass Pure Vanilla Protein Superfood Powder
½ cup pineapple chunks, frozen
¼ cup green grapes, frozen and halved
1 banana, frozen and sliced
Half an avocado, pitted
2 dates, halved and pitted

For the smoothie swirl and toppings
½ scoop Amazing Grass Sweet Berry Antioxidant Green Superfood Powder
¼ cup blueberries, frozen
Raw pumpkin seeds
Shredded coconut
Dragon fruit
Star fruit
Kiwi
Blueberries, frozen
Chia seeds

Instructions

Make the smoothie bowl base
In a high-speed blender, add all ingredients except and toppings. Slowly pulse until thick and creamy, like soft-serve ice cream. Pour ¾ of the smoothie into a bowl, reserving ¼ cup of the mixture in the blender.

Make the smoothie swirl and add toppings
Add ½ scoop of Amazing Grass Sweet Berry Antioxidant Green Superfood Powder and ¼ cup frozen blueberries to the reserved portion of the smoothie in blender. Blend until mixed. With a spoon, add superfood blend to smoothie bowl, swirling in a circular motion. Sprinkle with toppings. Serve.

Recipe by: Angela Gaines
Photo credit: Paul Delmont