• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Planted in the Kitchen

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Subscribe
×

Home » Breakfast » Spirulina Smoothie

Published: Feb 29, 2020 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Spirulina Smoothie

Jump to Recipe Print Recipe

This recipe makes one of my favorite vegan green smoothies and is perfect for making a delicious smoothie bowl. It is incredibly easy to whip up and uses delicious fruit, plant-based milk, and organic spirulina powder.

Picture of a green smoothie in a clear glass, sitting on top of a white coaster and surrounded by green spinach leaves and a blue and white dish towel.

What is spirulina?

Spirulina is a member of the blue-green algae family and is known for its superfood qualities. It has a bunch of proven health benefits and can be a wonderful supplement to your daily diet.

It is probably most well known for its beautiful pop of color. Depending on the variety you choose, your smoothie will have a rich blue or green hue that creates the prettiest dishes with its natural coloring.

It's a great addition to your favorite vegan smoothie or vegetarian smoothie.

I like to add a scoop to my recipes and make spirulina smoothies, oatmeal or chia seed pudding. If you're feeling extra creative, you can use it in baking and cooking as well, and make beautiful pancakes, cakes, cookies, and more!

Picture of labeled ingredients; spirulina powder, mango, spinach, almond milk, pineapple, banana, and a lemon, on a white concrete surface with a white dish towel.
Ingredients

Spinach: Using baby spinach will give you a lighter and sweeter flavor. You can substitute any leafy green that you prefer, but baby spinach will give you the best flavor here in my opinion.

Almond Milk: I use plain, unsweetened almond milk but feel free to spice things up and use a flavor like vanilla, or use sweetened almond milk. You can also substitute any other plant-based milk or coconut water in it's place.

Banana: Use frozen bananas to get a nice frozen consistency.

Mango: Use frozen mango. If you don't have mango you can omit and double the amount of pineapple you use.

Pineapple: I don't recommend omitting the pineapple because it will help sweeten things up a lot. Like the other fruit in this recipe, I recommend freezing it before making your smoothie.

Spirulina Powder: I opt for organic spirulina powder to ensure the highest possible quality. You can use green or blue, dealers choice!

Lemon Juice: I prefer to use freshly squeezed lemon juice for the freshest possible flavor.

Frequently Asked Questions

Are there different types of spirulina? Yes, there are several different variations, the most common being blue spirulina and green spirulina.

What does it taste like? If you use a lot of spirulina powder, it can have a bit of an ocean-like taste. I use about half of a teaspoon so I get a great pop of color and very little, if any taste from it.

Where can I buy spirulina? You can usually find spirulina powder in most health food stores. You can also find it online.

Instructions

Picture of pineapple, mango, banana, and spinach in a blender.
Before Blending
Picture of a freshly blended blue/green smoothie in a blender.
After Blending

Step 1: Combine your baby spinach and almond milk in the blender and blend until the spinach is well chopped up and you don't have a ton of spinach chunks.

This step allows the spinach to blend into the smoothie a bit better.

Step 2: Add the remaining ingredients to the blender and blend until the smoothie is nice and creamy.

Use a spoon or spatula if you need to scrape the sides and blend a little more so you don't end up with any fruit chunks.

Step 3: Pour into your cup or bowl, garnish and top with anything you want, and enjoy!

Make a smoothie bowl

Picture of a blue smoothie in a white bowl topped with granola, coconut flakes, frozen and frosted blueberries and blackberries with a white dish towel and spoon in the background.
Blue Spirulina Smoothie Bowl

It's easy to transform this classic smoothie into a smoothie bowl recipe!

Personally, I prefer my bowls to be a little bit thicker than a classic smoothie in a cup. This is easily accomplished by adding a little extra frozen fruit or ice, or a little less of your liquid base, in this case just add less almond milk.

I also like to use more toppings to make things more fun, this way you'll get a bite of something extra yummy with different textures in every spoonful. You can add fresh or frozen fruit, granola, nuts, coconut flakes, anything you like.

Picture of a green spirulina smoothie in a cup. Garnished with hemp seeds and surrounded by spinach leaves, a sliced lemon, and blue and white dish towel.

Substitutions

You can substitute any other plant-based milk or coconut water in place of the almond milk.

You can also omit the mango and use twice as much pineapple if you don't have mango on hand.

Feel free to use either green spirulina powder or blue spirulina powder in this recipe to easily bounce between either a green spirulina smoothie or a blue spirulina smoothie.

This is one of my favorite lazy vegan recipes. It is so quick and easy to make, it's perfect for beginners in the kitchen or a quick and easy meal.

If you're looking for more vegan smoothie recipes, check out these next:

  • Green Apple Smoothie
  • Blueberry Spinach Smoothie
  • Green Citrus Smoothie
A green smoothie in a clear glass, garnished with white hemp seeds. There is half a lemon, 3 spinach leaves, and a blue and white striped dish cloth in the background.

Spirulina Smoothie

Kelsey Riley
This smoothie has a bright and beautiful pop of color. Enjoy this refreshing, vegan breakfast recipe at home or on the go.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course Breakfast
Cuisine American
Servings 2
Calories 142 kcal

Equipment

  • High speed blender

Ingredients
  

  • 1 Banana frozen
  • 1 cup Baby Spinach
  • 1 cup Almond Milk
  • ½ cup Pineapple frozen
  • ½ cup Mango frozen
  • 1 teaspoon Lemon Juice
  • ½ teaspoon Spirulina Powder

Instructions
 

  • Start by blending the almond milk and baby spinach together until you no longer have chunks of spinach.
  • Add the remaining ingredients to the blender and blend until you have a smooth consistency.
  • Garnish with optional toppings such as fruit, granola, coconut, or hemp seeds.

Notes

I usually recommend blending any leafy greens with the liquid base before adding the other ingredients. This helps break up and leafy chunks and makes an overall smoother and creamier consistency.
You can make this smoothie thicker by adding more frozen fruit or ice.
I prefer to use organic spirulina in this recipe.

Nutrition

Calories: 142kcal
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

If you try this recipe please leave a star rating below, this helps others find my recipes.

If you snap a picture and share it on Instagram be sure to tag me @plantedinthekitchen or use #plantedinthekitchen in the caption for the chance to be shared on my story!

More Vegan & Plant-Based Breakfast Recipes

  • Cinnamon Roll Overnight Oats
  • Blackberry Strawberry Banana Smoothie
  • Vegan Cranberry Orange Muffins
  • Garlic Rosemary Roasted Potatoes

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

Reader Interactions

Comments

  1. Smithasbakelove says

    March 09, 2020 at 5:53 pm

    Looks so yummy

    Reply
    • Sprinkle of Charm says

      March 13, 2020 at 9:01 pm

      Thank you!!

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Picture of Kelsey Riley, author of Planted in the Kitchen.

Hi, I'm Kelsey!

Welcome to Planted in the Kitchen

Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

More about me

As Seen In

Pictures of logos that Planted in the Kitchen has been featured in, Allrecipes Homemade Podcast, Thrive, Yahoo News, Plant Based News, Better Homes and Gardens, Plant Based, Vegan Food and Living, Fox News, Vegan Life.

Sign up for my email list!

Veganuary Recipes

  • Vegan Summer Rolls
  • Spinach White Bean Soup
  • Blueberry Spinach Smoothie
  • Vegan Charcuterie Board
  • Falafel Bowl
  • Greek Cucumber Salad

Popular Posts

  • Spicy Peanut Noodles
  • Vegan Fruit Dip Recipe
  • Raspberry Oatmeal
  • Spicy Vegan Chicken Sandwich
  • Spicy Cashew Dressing
  • Dragon Fruit Lemonade

Footer

Back to top

© 2022 Planted in the Kitchen • Privacy Policy • Disclosure Policy • Terms & Conditions