By Ruthie Chipps, MS, RDN, CD, LD, Hy-Vee Dietitian
Easy Mango Smoothie Bowl with SPINACH and Toppings
Recipe adapted from: Mango.org (photo credit: mango.org)
Prep Time: 10 minutes
Cook Time: —
Servings: 3
Wake up with this vibrant mango smoothie bowl. With just a handful of wholesome ingredients, it’s a delicious way to enjoy fruits, veggies, and plant-based protein—perfect for breakfast or a refreshing snack.
All You Need:
2 large mangos, peeled, chopped, and frozen
1 banana, peeled, sliced, and frozen
1 cup fresh spinach
1 cup soy milk
1 cup coconut milk
½ cup silken tofu
2 teaspoons of honey
Toppings of choice (mixed berries, fresh mango cubes, soynuts, granola, etc.)
All You Do:
Combine all ingredients in a blender and blend until smooth and creamy. The added spinach gives a light green color, while silken tofu and soymilk adds creaminess and plant-based protein without overpowering the flavor. Pour into bowls and finish with your favorite toppings.
For more recipes, visit www.Hy-Vee.com and search “Greens” or your favorite ingredient.
Harvest of the Month is GREENS
Benefits: Dark green leafy vegetables are great sources of nutrition. Spinach, kale, arugula and dark green salad greens are rich in vitamins A, C, E and K.
Note: Individuals who take blood thinners should contact their health care providers before incorporating more greens into their diet. Consistent amounts of vitamin K each day is what is suggested.
Favorites:
1) Romaine – The Crunch Champion: This springtime classic is fiber-packed to keep you full longer and it’s perfect for salads or grilling. Available in full romaine heads or pre-washed and cut, romaine provides vitamins C, K, and A, calcium, folate, magnesium, and potassium.
2) Arugula – The Peppery Powerhouse: Dark green, peppery, leafy green related to broccoli, kale, and cabbage. A variety you might see in the supermarket is "baby arugula, " an early harvest plant. Rich in calcium, iron, Vitamin A, K, folate and magnesium, antioxidants and protective compounds that can help with cell maintenance and disease prevention. Enjoy this intensely flavorful green as a sandwich topper, in pasta, mixed salads, soups or sauces.
3) Spring Mix – The All-Star Blend: A mixture of a variety of lettuces including baby spinach, red leaf, green leaf, mustard greens, arugula and endive. You can purchase Spring Mix ready to go in the produce department.
For the best results when washing greens, use a salad spinner. This removes excess liquid and results in a crisp and refreshing salad.
Ruthie Chipps, MS, RDN, CD, LD is a Registered Dietitian with Hy-Vee, Inc. She hosts “Harvest of the Month” on WEAU-TV (NBC) and is a regular guest on WKBT (CBS)’s “Foodie Friday.” Ruthie is a contributor to JacksonInAction blog
The information is not intended as medical advice. Please consult a medical professional for individual advice. This content was made possible with the paid support of our sponsors: Mangos, US Soy and GutzyOrganic
