Kale Apple Smoothie Bowl
Why this recipe works
- Fast breakfast: Everything is blended and assembled in minutes, making it well suited to busy mornings.
- Thick, spoonable base: Banana and Greek yoghurt give the bowl body without needing ice or extra thickeners.
- Fresh balance: Lemon lifts the sweetness of the apple juice and banana, keeping the flavour bright rather than flat.
Get the most out of this recipe
Texture tips
- Blend the kale first: Start by blending the kale with the apple juice until fully smooth before adding the fruit and yoghurt; this helps avoid a fibrous texture.
- Keep the liquid cold: Well-chilled apple juice helps the bowl stay thick and refreshing. Add extra juice only gradually if the blender needs help moving.
- Add toppings last: Slice the remaining apple just before serving and scatter it with the walnuts so the topping stays crisp.
Ingredient notes
- Use a crisp apple: A firm, crisp apple gives the topping better crunch and keeps the flavour clean and fresh.
- Choose a ripe banana: A ripe banana blends more smoothly and adds natural sweetness, helping balance the kale.
- Adjust the lemon to taste: Use enough lemon to brighten the bowl, especially if the apple juice or banana tastes very sweet.
Ingredient swaps
- For a citrus-led base: Orange juice can replace apple juice if you prefer a brighter, tangier flavour.
- For a softer nut crunch: Pecans work well in place of walnuts and bring a slightly sweeter finish.
- For a dairy-free version: Use a thick dairy-free yoghurt alternative so the bowl stays creamy rather than thin.
Make-ahead tips
- Best served immediately: The texture and colour are best straight after blending, while the bowl is still cold and thick.
- Keep toppings separate: If refrigerating the base, add the sliced apple and walnuts just before serving to preserve their crunch.
- Short storage only: Cover and refrigerate for up to 1 day, then stir well before eating.
Equipment you'll need
Ingredients
Instructions
- Remove and discard any tough kale stems, then add the kale and apple juice to a blender. Blend until the kale is fully broken down and the mixture looks smooth.
- Core the apple. Add three-quarters of the apple, the banana, greek yogurt, juice of the lemon and the ground cinnamon, then blend until thick and creamy; add a splash more apple juice only if needed to help it move.
- Pour into a bowl. Thinly slice the remaining apple, scatter it over the top with the walnuts, and serve straight away cold.
Recipe notes
Tips
- Blending the kale with the apple juice first gives a smoother, less fibrous texture.
- For a thicker bowl, use a very ripe banana and keep the apple juice well chilled.
Substitutions
- Replace Apple juice with Orange juice for a brighter, more citrus-led base.
- Replace Walnuts with Pecan nuts for a sweeter, softer crunch.
Storage
- Refrigerate up to 1 days
- Best served immediately. If storing, cover and refrigerate for up to 1 day; stir well before eating and add the sliced apple topping just before serving.
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Recipe overview
- Servings: 1 bowls
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Milk Tree nuts Walnuts
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