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Add all the ingredients (bananas, blueberries, spinach, cauliflower, dairy-free milk, maca, ashwagandha, spirulina, hemp seeds, and peanut butter) to a high-speed blender.
Blend on low/medium and use the blender wand to push ingredients around (if you don't have a blender wand, just blend on low until combined.)
Add a little bit more coconut milk in small increments until creamy and smooth. For a thicker smoothie bowl, add less milk. For a thinner smoothie bowl, add more milk.
Taste flavor and adjust if desired, adding more peanut butter for saltiness or banana for sweetness. Spirulina or more spinach will add a deeper green hue.
Divide between serving bowls and garnish with toppings of choice. We went with oil-free granola, rawnola, and more frozen blueberries.
Best when fresh. Store leftovers in the refrigerator up to 3 days. Freeze into ice cubes for longer-term storage (~1 month) and add to future smoothies.