Green Detox Smoothie Bowl

A green smoothie bowl is a thicker, spoonable take on a breakfast smoothie, served cold with fruit and seeds for texture. Here the base is fresh and clean-tasting rather than overly sweet: spinach gives colour, cucumber keeps it light, ripe banana adds body, and almond drink helps it blend to a creamy consistency. Ginger and lemon bring a sharp, lively finish, while kiwi and pumpkin seeds add juicy acidity and a gentle crunch. Best eaten straight away, it suits quick breakfasts when you want something bright, refreshing and easy to customise.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Modern smoothie bowl
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 15 minutes

Why this recipe works

  • Fast breakfast: Everything is blended raw, so the bowl comes together in minutes with very little prep.
  • Bright, clean flavour: Cucumber, lemon and ginger keep the spinach base fresh rather than heavy.
  • Thick, spoonable base: Ripe banana gives the smoothie body and helps create the creamy texture expected from a bowl.

Get the most out of this recipe

Texture tips

  • For a thicker bowl: Keep the almond drink restrained and blend on high until the spinach is fully incorporated.
  • If it is too thick: Blend in a little more almond drink gradually until it reaches a spoonable consistency.
  • Control watery cucumber: Scrape out the seedy centre if the cucumber is especially watery, as it can loosen the base quickly.

Ingredient notes

  • Use ripe banana: A ripe banana gives better sweetness and helps balance the sharper lemon and ginger.
  • Choose firm kiwi: Ripe but firm kiwi slices neatly and holds its shape as a topping.
  • Adjust the lemon: Add the lemon juice to taste so the bowl is bright without becoming too sharp.

Timing notes

  • Serve straight away: The texture is best while cold and freshly blended; if it sits, stir before serving to bring back the creamy consistency.
  • Best on the day: It can be refrigerated briefly, but the colour and texture are at their freshest soon after blending.

Equipment you'll need

Blender Chef’s knife Citrus juicer Cutting board Measuring cups
Ingredients
Instructions
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  1. Roughly chop the cucumber. Peel the banana and cut it into chunks.
  2. Add the spinach, cucumber, banana and unsweetened almond drink to a blender. Grate in the ginger root and blend until completely smooth and thick.
  3. Juice the lemon and blend in 1 tablespoon of the juice, then taste and add a little more if you want it sharper. Blend again for 10 seconds to combine.
  4. Pour into a bowl. Peel and slice the kiwi, then arrange it on top and finish with the pumpkin seeds.
  5. Serve immediately while cold. If it sits, give it a quick stir to bring back a creamy texture.

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Recipe notes

Tips

  • For the thickest bowl, keep the almond drink to the stated amount and blend on high until there are no spinach flecks.
  • If your cucumber is very watery, scrape out the seedy centre before blending to prevent a runny texture.

Substitutions

  • Replace Pumpkin seeds with Chia seeds for a smaller, crunchier topping.
  • Replace Kiwi with Blueberry for a faster, no-slicing topping.

Storage

  • Refrigerate up to 1 days
  • Best served straight away. You can refrigerate for up to 1 day in a sealed container; stir well before serving as it may separate slightly.

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Recipe overview

  • Servings: 1 bowls
  • Total time: 12min (12min active)
  • Difficulty: Easy
  • Cuisine: Fusion
  • Allergens:
    Almonds
Beginner friendly Kid friendly
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Equipment you'll need

Blender Chef’s knife Citrus juicer Cutting board Measuring cups
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Unsweetened Almond Drink

1 cup ≈ 240 ml
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