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smoothie with leaves around it

Vegan Spinach Pineapple Smoothie

Try this delicious spinach pineapple smoothie and it's vegan too!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 340kcal
Author Charla


  • A bunch of leafy greens kale or spinach I used frozen
  • 1 cup of almond milk
  • 1 cup of pineapple chunks
  • 1 large frozen banana
  • 2 tablespoon of chia seeds
  • 2 tablespoon of almond butter


  • Add all of the ingredients to a blender and blitz into a smooth/creamy consistency.
  • Serve accordingly


  • You can use other plant based milks such as coconut, cashew or just stick with the Almond Milk
  • Freeze the banana ahead of time, like the night before to yield thickness
  • To keep the calories as low as possible use water instead of nut milk or choose a light version.
  • Protein powder can be added to make a post workout smoothie
  • A high speed blender is recommended to blitz all of the ingredients quickly
  • Add additional fruit, nuts and seeds as listed if you want to


Calories: 340kcal | Carbohydrates: 67g | Protein: 14g | Fat: 29g | Saturated Fat: 2g | Sodium: 342mg | Potassium: 991mg | Fiber: 18g | Sugar: 32g | Vitamin A: 512IU | Vitamin C: 96mg | Calcium: 584mg | Iron: 4mg