American-Style Tropical Smoothie Bowl with Hemp Seeds
A thick, creamy smoothie bowl topped with granola, hemp seeds, raspberries, mango, pineapple, and coconut flakes. Breakfast that looks fancy, but takes about 10 minutes.
Recipe
Ingredients (1 bowl)
- 1 ripe banana
- 1/2 cup frozen mango
- 1/2 cup frozen pineapple
- 1/2 cup milk or plant-based milk (almond, oat, or regular milk)
- 1/4 cup Greek yogurt (optional, extra creamy)
- 1 tsp honey or maple syrup (optional)
Toppings (like the image)
- 1/4 cup granola
- 1 tbsp hulled hemp seeds (hemp hearts)
- A handful of fresh raspberries
- 1/3 cup diced mango
- 1/3 cup pineapple chunks
- 1–2 tbsp coconut flakes
Instructions
- Add banana, frozen mango, frozen pineapple, milk (and yogurt if using) to a blender.
- Blend until thick and creamy. If it won’t move, add milk one tablespoon at a time. (Keeping it thick is what makes it a smoothie bowl.)
- Pour into a bowl and smooth the top with a spoon.
- Add a stripe of granola and hemp seeds down the middle, then place raspberries, diced mango, pineapple, and coconut flakes on the side.
- Serve immediately.
Pro tip: For that “ice-cream thick” texture, use
frozen fruit and keep the liquid low.
Easy American Variations
- PB version: Blend in 1 tbsp peanut butter.
- High-protein: Add extra Greek yogurt or 1 scoop vanilla protein powder.
- Classic sweet: Drizzle a little maple syrup over the granola.
