Matcha Green Smoothie Bowl
Smoothie bowls are an exercise in textures: the bowl itself should be thick enough to hold a spoon upright, and the toppings should provide crunch, chew, and pops of color. Matcha brings a grassy, slightly bitter backbone that pairs beautifully with sweet frozen banana and creamy coconut milk. The caffeine hit is gentler than coffee, so you get a clear, sustained energy without the afternoon crash. Take the extra minute to arrange your toppings — half the joy is in the eating.
Ingredients
- ☐ Frozen banana — 1 large, sliced
- ☐ Frozen mango — 1/2 cup
- ☐ Ceremonial-grade matcha — 1 teaspoon
- ☐ Coconut milk — 1/4 cup, from a carton
- ☐ Spinach — 1 handful, optional for extra green
- ☐ Granola — 2 tablespoons
- ☐ Fresh berries — 2 tablespoons
- ☐ Chia seeds — 1 teaspoon
- ☐ Shredded coconut — 1 teaspoon
- ☐ Hemp hearts — 1 teaspoon
Nutrition Facts
Per serving · 1 servings total
Instructions
Tap a step to mark it complete as you cook.
In a small bowl, whisk the matcha with 2 tablespoons of warm (not hot) water until completely smooth and no lumps remain.
Add the frozen banana, frozen mango, matcha mixture, coconut milk, and spinach (if using) to a high-speed blender. Blend on high until completely smooth and thick, stopping to scrape down the sides as needed. Add more coconut milk by the tablespoon only if the blender is struggling.
The consistency should be thick enough to hold a spoon upright. If it's too thin, add a few more frozen banana pieces and blend again.
Pour into a chilled bowl and use a spoon to create a smooth surface.
Arrange granola, berries, chia seeds, shredded coconut, and hemp hearts in sections on top. Eat immediately with a spoon.
Recipe notes
For an extra protein boost, add a scoop of vanilla plant protein powder before blending.
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