Spirulina Smoothie Bowl

You may have seen on my Twitter that on Monday I decided to go for my first morning run – and while I really didn’t enjoy finding out how weak I am in the jogging department, the release of endorphins afterwards gave me such a rush that I’m dedicating three mornings per week to go out to my local park and beat my previous record. Keeping up the fitness in the run-up (pun intended!) to my exams is helping me stay in a stable place.

To go alongside my run, I’ve come up with my new favourite breakfast – this wholly plant-based spirulina smoothie bowl! Most mornings I have a smoothie, but to make it into a thick yoghurt-like consistency makes it feel even more filling. I’ve been using spirulina for a while now to keep up my vitamin B12 intake (a nutrient hard to find in most other veggies – thankfully this algae is a blessing to the vegetarians and vegans of the world!). On top of that, I’ve been adding wheatgrass powder, a great all-rounder for vitamins and minerals. Normally for my previous smoothie bowls, I’ve used a pre-sliced frozen banana, but with this I simply reduced the quantity of almond milk and included frozen spinach and mixed berries that were in my freezer – you can mix it up to suit the ingredients you have in your kitchen. Here’s the exact recipe I used, just in case though!

Spirulina Smoothie Bowl

Serves: 1

1 overripe banana

2 handfuls frozen spinach
4 tbsp frozen mixed berries
200 ml unsweetened almond milk
1 tbsp spirulina powder
1 tbsp wheatgrass powder
Sprinkle of dessicated coconut

Handful of goji berries

  1. In your blender, pop your banana (in chunks), spinach, mixed berries, spirulina powder and wheatgrass powder
  2. Next, pour in your plant-based milk – I’d advise 200ml as stated, and then you decide if you want to make it a thinner mixture or not!
  3. Blend, pour into a bowl and then sprinkle with the toppings – you can use whatever you have in the cupboard!


Notify of
Inline feedbacks
View all comments