Simple Green Smoothies
Veggie-Packed Savory Smoothie
Tomato, cilantro, lemon, chili powder and cumin make this savory smoothie taste like sippable salsa. Chickpeas and avocado make it creamy, and whey isolate brings it to 20 grams of protein, with no sweetness at all.
Ingredients
- 1 cup spinach
- ½ cup fresh cilantro
- 1 cup vegetable stock
- ½ cup chickpeas canned (drained)
- ½ cup tomato fresh (diced)
- ¼ avocado
- 1 serving whey protein isolate
- ½ lemon juiced
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin ground
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon black pepper, ground ground
Instructions
- Pour the vegetable stock into a blender. Add the spinach and cilantro and blend on high until smooth.
- Add the chickpeas, tomato, avocado, protein powder, lemon juice, chili powder, cumin, cayenne, salt and black pepper and blend until smooth. Taste and add more salt and pepper if needed. Pour into a glass and serve immediately.
Recipe Notes
- Ingredient Swaps: Any cooked or canned bean or lentil works in place of the chickpeas, but don't use raw dried beans. Use basil or parsley instead of cilantro if you prefer.
- Vegan Swap: Use homemade protein powder or another plant-based protein powder in place of the whey.
- Serve It Cold: Chill the vegetable stock ahead of time, or blend in a few ice cubes, for a colder smoothie.
- Storing: Best fresh, but it keeps in a sealed jar in the fridge for up to 24 hours. Shake before drinking.
Nutrition
Serving: 16oz | Calories: 358kcal | Carbohydrates: 44g | Protein: 20g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1289mg | Potassium: 1160mg | Fiber: 19g | Sugar: 9g | Vitamin A: 4979IU | Vitamin C: 33mg | Calcium: 159mg | Iron: 9mg
