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Smoothie bowls topped with tropical fruits.

Kiwi, Spinach, Pineapple & Banana Smoothie Bowls

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3-4 servings 1x
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American


Grab a spoon and enjoy this creamy, vibrant green smoothie, topped with your favorite dried fruits, seeds and nuts!



For smoothies:

  • 1 cup plain yogurt (I used Stonyfield lowfat)
  • 2 kiwi, peeled and roughly chopped
  • 2 frozen bananas*
  • 2 cups (packed) baby spinach
  • 2 cups pineapple, peeled and roughly chopped

For topping (feel free to use whatever you have on hand):

  • Coconut chips or flakes
  • Chopped kiwi
  • Chopped pineapple
  • Sunflower seeds (without shells)


  1. Place smoothie ingredients in a blender and blend until smooth. If it’s too thick, add some cold coconut water or filtered water to loosen it up a bit.
  2. Divide smoothie mixture between 3-4 bowls and sprinkle each with rows of your choice of toppings. Enjoy!


*If you don’t have frozen bananas on hand, use fresh bananas and add in a handful of ice cubes


  • Serving Size:
  • Calories: 157
  • Sugar: 22.8 g
  • Sodium: 57.2 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 34.2 g
  • Fiber: 4.1 g
  • Protein: 5.1 g
  • Cholesterol: 3.7 mg

Keywords: smoothie bowl, kid-friendly, kids can cook, kiwi

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