blueberry buckwheat smoothie bowls

Thick green smoothie bowls with blueberry and banana topped with toasted buckwheat, extra berries, and a sprinkling of chia seeds.

blueberry buckwheat smoothie bowls //

It took me thirty-some years to realize that if I wanted nice looking hair then I was going to have to do some things to it. Put some stuff in it. Handle some appliances. For so long I thought all those ladies with good hair were lucky and I just wasn’t. Lesson duly learned.

It took me nearly five years of food blogging to realize there was a smoke and mirrors situation here as well. Recently I was listening to a podcast about zero-waste food blogging and I was like, whaaaaat? Waste food blogging is a thing?

But apparently it is. This would explain why I can’t get an attractive shot of a fried egg to save my life – because I eat all of the food that I photograph, and I don’t want to eat an undercooked, cold sunny-side up egg just because it’s more a photogenic option.

blueberry buckwheat smoothie bowls //

This also explains why I’ve seen so many gorgeous purple-hued photos for berry smoothie bowls that *claim* to contain spinach, while mine looks like something that’s been scraped from the bottom of a swamp. But I refuse to sacrifice good nutrition for a pretty photo! Swamp bowls are where it’s at!

Hopefully you can get past the colour (and know that in certain lights it was more brownish than greenish) because these smoothie bowls make up for in flavour what they lack in appearance, and they’re packed full of good-for-you ingredients. Let’s talk about what sets a smoothie bowl apart from a regular old drinking smoothie. First, I like my smoothie bowls a bit on the thicker side so I can scoop ‘em up with a spoon. Second, the toppings, yo!

blueberry buckwheat smoothie bowls //

This smoothie bowl has a fairly straightforward base: frozen banana, frozen blueberries, spinach, almond milk, and chia seeds. You’d drink that, right? Me too. But instead pour it into a bowl – just trust me – and then get sprinkling. Toasted buckwheat is so nice and crunchy, and it brings lots of dietary fiber, manganese, and magnesium to the table. I like adding an extra handful of berries, some banana slices, and a sprinkling of seeds to round things out. Then I get in there with my spoon and have at it!

You can adjust the toppings according to your personal preference. Like more or less crunch? Adjust the amount of buckwheat. Like really a lot of chunks? Go bananas on bananas! Add hemp seeds for protein or extra chia seeds to thicken things up even more. The world is your smoothie bowl oyster!

MM_Know_Icon_FINAL Buckwheat isn’t actually related to wheat at all! It’s a fruit seed (related to rhubarb) not a cereal grain, and is safe for those who are sensitive or intolerant to gluten. Good news for your ticker – diets that contain buckwheat have been linked to reductions in LDL (bad) cholesterol and in blood pressure. These beneficial effects  are due in part to its rich supply of flavonoids, which protect against disease by extending the action of vitamin C and acting as antioxidants. Whole buckwheat is also beneficial for blood sugar control. Buckwheat is a source of manganese, magnesium, copper, and dietary fiber. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

blueberry buckwheat smoothie bowls //

One year ago: Coco Cocoa Banana Bread
Two years ago: Chocolate Banana Bread Smoothie 
Three years ago: Mostly Whole Wheat No-Knead Pizza Dough
Four years ago: Sweet Potato Lentil Quinoa Baby Cakes

blueberry buckwheat smoothie bowls //
5 from 1 vote

blueberry buckwheat smoothie bowls

Thick green smoothie bowls with blueberry and banana topped with toasted buckwheat, extra berries, and a sprinkling of chia seeds.
Course Breakfast, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 -2
Author Katie Trant


  • 1 frozen banana
  • 1 cup fresh or frozen blueberries
  • 2 cups baby spinach leaves
  • 1 cup unsweetened almond milk
  • 1 Tbsp chia seeds plus more for sprinkling
  • 1/2 tsp ground cinnamon
  • 1 tsp maca powder optional
  • 1/4 cup toasted buckwheat groats
  • extra berries for topping


  1. Place frozen banana, blueberries, spinach, almond milk, chia seeds, cinnamon, and maca into a blender. Blend until smooth.
  2. Transfer to a bowl. Top with buckwheat groats and extra berries.
  3. Serve immediately

Recipe Notes

Serves 1 as a meal, 2 as a snack.


blueberry buckwheat smoothie bowls //



  1. Kathryn says

    I seriously cannot bring myself not to eat (or at least force someone else to eat!) everything that I make too. Besides, isn’t it misleading not to show what something actually looks like?! This world is crazy. Anyway, I love the sound of this bowl, whatever colour it is!

  2. Mani @ A New Life Wandering says

    That’s disappointing about all the food blogging waste and deception. I like this recipe. Hoe do you get your buckwheat? I’ve only bought it as flour. Is yours hulled or unhulled? What brand do you use? And you toast it yourself?

    • Katie Trant says

      Hi Mani, I buy packets of whole toasted buckwheat groats in my regular supermarket. The brand probably won’t help you because it’s Swedish (it’s Garant, the housebrand of Hemköp if you happen to be in Sweden) and it is hulled and toasted. Sometimes toasted buckwheat is called kasha, so you could also keep an eye out for that.

  3. Linda @ Veganosity says

    Blackberries will make your spinach look purple. When I was making my berry banana bowl it was swamp green until I added the blackberries. Then it was what I like to call an army purple. I totally agree with you, I’d never fake a picture because I bet it would come back to bite me in the you know what.

    This looks fabulous, green and all!

    • Katie Trant says

      Good tip! I grew up with wild blackberries growing all around our summer home, so I can never bring myself to buy them, but I’ll keep that in mind for future purple styling needs!

  4. Truc Vert says

    Whaaaat? Zero waste food blogging had to actually become a thing because people are cooking hideous food just to photograph it?! That is madness! A lot of what we do in the kitchen is try and create mouth watering dishes and present them in the best way possible – that’s the challenge. Photographing something half cooked just for clicks is cheating 😉

    You are doing a great job, in our opinion more breakfast foods should be green! 😀

    • Katie Trant says

      I agree! And photographing something that you’re going to style to the point that it can’t be eaten is shameful! And yes, I agree, more breakfasts *should* be green!

  5. Megan says

    I am totally with you – my food never turns out like all those FoodGawker photos (and not just cause of “low lighting”, lol). No food wasting for me – that is an awful thing for us as foodies to do!
    I love your smoothie bowl – and I love that you can use a spoon to eat it too!

  6. Marisa | Marisa Moore Nutrition says

    I eat what I cook too. To help with getting pretty photos, I prep the backdrop and set up the shot as much as I can before I cook/make the recipe. I will go so far as taking a few shots with a green napkin in a bowl then replacing it with the salad when time to take the actual shot. It doesn’t always work but it helps. Timing is everything and so is the budget!

  7. Kathlyn Atwood says

    Thank you a lot for sharing this recipe! I love smoothies and I think that they are incredibly delicious for breakfast. I am trying to live a zero waste life style and I reduced the waste in my kitchen drastically. Thank you a lot for sharing this article!

  8. Charlotte Evans says

    Definitely a must try! I do my best to cook all the leftovers so there is no food I have to throw away. You know, there was the bucket challenge and a lot of people rise up because it was just a waste of water. What about all that food going nowhere but to the dump..


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