Matcha Green Smoothie Bowl

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Bowl of our bright green Matcha Smoothie Bowl topped with coconut and raspberries

Are you a green tea fan?

I’ve been cutting back on coffee lately. I find it rather acidic on my stomach, and in my old age, it now makes me jittery (true story).

But on mornings that I need a little pick-me-up, I love a warm cup of green tea.

Small scoop of matcha resting on a jar

What is Matcha?

Matcha is a powdered green tea containing 137 times more antioxidants than brewed green tea (like, whoa). Both come from the tea plant (camellia sinensis), but with matcha, the entire leaf is consumed. Friends, matcha has a lot of antioxidants. And we all know antioxidants are important because they fight cancer-causing free radicals in the body (among other benefits).

Matcha has traditionally been consumed as part of Japanese tea ceremonies for centuries, but has become more widely known and popular in recent years and is now enjoyed around the world in tea lattes, smoothies, desserts, snacks, and more! Learn more about the fascinating history of matcha here.

Blender with ingredients for making our refreshing Matcha Green Smoothie Bowl recipe

Have you tried a smoothie bowl yet? It’s a fun way to slow down and enjoy your smoothie as more of a meal with a spoon (as opposed to slurping it down with a straw). Plus, you get to add more nutritious foods with toppings like fruit, nuts, and seeds.

I hope you all love my 4-ingredient, 5-minute take on the matcha green smoothie! Banana creates a creamy, sweet base; coconut milk adds creaminess and complements the green tea flavor; and the matcha powder adds mega health benefits and an earthy, tea flavor. Pineapple is an optional ingredient that balances the sweetness with a bit of tartness.

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with! Cheers, friends.

Two bowls filled with our gluten-free vegan Matcha Green Smoothie Bowl recipe

Matcha Green Smoothie Bowl

Quick, 4-ingredient green smoothie bowl infused with matcha green tea powder! Creamy, naturally sweet, and just as healthy as it is delicious!
Author Minimalist Baker
Matcha Green Smoothie Bowl topped with coconut flakes, slivered almonds, and fresh raspberries
4.89 from 26 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 (smoothie bowls)
Course Breakfast, Smoothie
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 24 hours



  • 2 peeled, sliced and frozen ripe bananas (~120 g each)
  • 1/4 cup chopped ripe pineapple (optional // frozen is best)
  • 3/4 - 1 cup light coconut milk (canned or carton)*
  • 2 tsp matcha green tea powder (see our Matcha Review!)
  • 1 heaping cup organic spinach or kale (I like to freeze mine to make the smoothie colder!)

TOPPINGS optional

  • Fresh berries
  • Coconut flake
  • Banana slices
  • Chia Seeds
  • Slivered roasted almonds


  • Add frozen banana slices, pineapple (optional), lesser amount of coconut milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size), matcha powder, and spinach to a blender and blend on high until creamy and smooth.
  • Add only as much coconut milk as you need to help it blend. In my opinion, you want this smoothie somewhere between scoopable and drinkable.
  • Taste and adjust flavor as needed, adding more banana (or a touch of maple syrup or stevia) for sweetness, matcha for more intense green tea flavor, or coconut milk for creaminess (though adding more matcha powder adds more caffeine, so use your best discretion). Pineapple will add a little tart/tang, so add more if desired.
  • Divide between two serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional). I went with fresh raspberries, chia seeds, and coconut flake. Bananas would make a delicious garnish as well.
  • Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.


*Thin with water instead of coconut milk to save on calories, if desired.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 smoothie bowls Calories: 175 Carbohydrates: 34.8 g Protein: 2.9 g Fat: 5 g Saturated Fat: 4.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 98 mg Fiber: 5 g Sugar: 15.2 g

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My Rating:

  1. Julie DeLisle says

    This is a delightful for a stay-at-home lunch. I like to eat mini-meals, so this is perfect. I’ve been using a scoop of Greek yogurt/skyr instead of coconut milk, topping with toasted coconut flakes.

  2. Jacki Christopher says

    Really yummy. I didn’t add any liquid, so it was extra thick. Says 2 servings, but I had no trouble polishing it off myself :) Definitely recommend!

  3. Becca says

    Best smoothie ever! I’m not normally a smoothie fan but this definitely hit the spot instead of my usual oatmeal breakfast. I couldn’t find light coconut milk so just used normal, so although this wont be an everyday treat (maybe twice a week on rest days) it’s definitely one I will be coming back to. I’m doing seed cycling at the moment so mixed in flax and pumpkin seeds at the end. Thanks Dana :)

  4. Iralyn says

    Delicious! I did have to add more liquid than the recipe called for, but that is possibly because I don’t have a high quality blender and/or I put the ingredients in the wrong order (next time I will try to rearrange to see if it helps my blender). Will definitely make again!

  5. Julia says

    My husband and I really enjoy this smoothie. It’s one of our go to’s for breakfast.
    I like a filling smoothie because I’m not a huge snacker so I add an extra banana and tsp of matcha. I also add a tbs or two of chia seeds. I put them in the blender first with the coconut milk and let them sit for 10 minutes then proceed as usual.
    I’m not much of a bowl person so I just put it in a glass without the toppings.
    Thank you for the nice recipe!

  6. Joan says

    I don’t have coconut milk, would almond milk work the same?
    I use Matcha tea powder and Maca gold powder every morning in orange juice.

  7. Kathleen says

    Great way to start the mornings. I add lemon and/ or cinnamon, sometimes subbing almond milk or simple water w p-btr.

    But can we talk about reliable sources for matcha? Is it only grown and produced in Japan? Any problem with powder mixed with brown rice bran?

    Thanks for a great site!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are glad you enjoyed this to start off your day, Kathleen! When it comes to matcha, there are many different grades you can purchase. See our matcha review for our favorite brands.

  8. Kelly says

    Did I mention? You are a genius. This is so good. I topped with your rawnola and blueberries~ yummm! Every recipe of yours are just spot on! Thank you!

  9. says

    This was delicious! My husband makes smoothies in the morning and rushes out the door but this version did slow us down and give us time to enjoy it calmly. The coconut milk can be a significant percentage of saturated fat, but if the rest of your meals for the day are low in saturated fat, then you’d be right on the mark. I didn’t add the pineapple this time but still enjoyed it a lot. Thanks!

  10. Erik says

    Made this for my wife and I this morning and it’s fabulous. I’m going to try it with green bananas on heavy training days to try to up the resistant starch. Thanks for a great, easy recipe.

  11. Amanda says

    Hi! I have a banana allergy, but this looks so good! Any ideas on what I could sub for the banana? Would a mango be weird? Maybe just up the ice?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, I tried it with a mango and it doesn’t taste quite as good. I’d recommend using frozen coconut milk ice cubes like in this frappuccino and sub matcha for coffee!

  12. Kristin says

    Thanks for the idea. I haven’t had a smoothie in ages. I used half an avocado in place of one banana and thought it was the perfect sweetness with the pineapple. Love your recipes!

  13. Jimmy says

    You haven’t read the study behind the claim that matcha has 137 times the anti-oxidants. That number came from comparing the green tea with the lowest amounts of antioxidants they tested to the specific brand of matcha they tested. Compared to the brand of green tea with the highest that they tested, matcha only had 3x as much. So, really, the 137 number is a highly misleading marketing ploy to trick people into thinking matcha is way better than it really is. Matcha is still better, but not to the degree you claim in your article.

  14. Chris Myck says

    I am with and I would love to post links to some of your recipes on my site if that is okay with you?


  15. Emma says

    Hi! I think I have developed a slight intolerance to bananas and was wondering what you would recommend to substitute in it’s place. I want to try giving my body a break for a little bit. Thank you so much!

  16. Michelle says

    I’m going to have to try all of these recipes. They all sound yummy. …and I have a pretty big bag of Matcha sitting in my kitchen cabinet going to waste! U totally forgot about it! I know, bad. Thank you for this list of recipes!

  17. Callum says

    Wow. Such an amazing recipe. I just made this and am in love! By the way. I love your photography in your posts.

  18. Amy says

    This is lovely, tasty and super easy to make! I have a question about the coconut milk. I’m frequently confused about what the difference is between the coconut milk in the carton (usually in the “milk” section) and the different varieties of coconut milk in the cans – lite or otherwise – found frequently in the Thai food area or specialty cooking areas in the grocery stores where I live. I’d love to know which you use for the recipe for the best results. I currently use the “carton” version. Thanks.

  19. Erica says

    Delicious and perfect for hot summer mornings–it’s like eating green tea ice cream for breakfast. I love adding macadamia nuts and even wheetabix.

  20. Kawai Angel says

    Used vanilla matcha, and it’s one of the best smoothies I’ve ever had! I put pineapple as well.

  21. Jcgribbo says

    Great smoothie! I’m enjoying one now. I will be making this refreshing treat often in the summer months. Another success, Dana!

  22. mkat says

    I made this for my family and I and we all loved it. We just drank it instead of putting it in a bowl but I plan on trying the bowl way one of these days. It is definitely the most palatable way to consume spinach. I put in a whole tin of crushed pineapple (juice and all.) We all felt fantastic after drinking it. Thank you Dana for the wonderful recipe! :)

  23. MK says

    I just tried this recipe this past weekend. I LOVED it. I substituted the pineapple with mango and I was v happy!

  24. Nat says

    So as I can see, there is a big “wow” for matcha lately – both in my industry and around Vegans.
    Shame to say, I’ve never tried it yet!
    Thank you so much for sharing the amazon link, because I was very unsure about which one I should get (limited reviews on each one).
    Definitely one of my must-try-from-minimalistbaker. :)

  25. Sneha says

    Nice one. Wanna check this out. Ingredients sounds new to me ?Will get u my reciew back soon.

  26. Laura says

    Yum! I’ve been adding matcha to all of my smoothies (this morning with mango and coconut shreds). Coconut milk is a great idea!

  27. Justina Elumeze says

    I’ve yet to create and post something using matcha but your delicious looking smoothie bowl has definitely inspired me.

    Such lovely pictures, Dana!

  28. Mi @ TwoRaspberries says

    this looks beautiful Dana! I totally laughed at the whole old age and getting jittery comment because I totally relate, I cut out the coffee at the beginning of the year because it started to make me feel awful and shaky but it is SO worth it! I feel so much better without having it… after you get over the whole detoxing of it LOL which lasted about a month! but seriously your energy is going to thank you for cutting back on it!

  29. Rachel says

    I actually have all these ingredients on hand! Yay! Is this to thick to drink through a straw?

  30. Emil @ Robust Recipes says

    What a beautiful color. I’ve been wanting to start using matcha but I am nervous about buying a brand that’s not very good. I can’t wait to try the brand you suggested! :)

  31. Susan Pantle says

    Thanks for introducing me to Matcha!! Always learning great things from you!!
    I had to start brewing 1/2 caffinated + 1/2 decaffinated coffee to keep from getting over caffinated! Also, if you add a pinch of baking soda to a cup of coffee – it takes out the acidity! Just telling you for when you “really” need a cup of coffee!!

  32. Johanna says

    First, please give organic coffee a try before giving it up completely if you don’t already, and find conventional coffee irritating.

    Second, I recently thought about drinking matcha just because, not necessarily considering quitting coffee, but I would if I liked matcha better.

    Then I contacted my local, organic tea shoppe to see if he had it. He gave a simple answer: NOT SINCE FUKUSHIMA. I then began a quest to find matcha certified not to contain radiation. Rishi Tea ty told my buddy at Whole Foods that they test three times. That’s all well and good, but it’s not ceremonial grade, and I would prefer it.

    Please let me know if you all know more than I.

  33. Taylor says

    This looks amazing! Thank you for adding a link to Amazon, I have been searching everywhere for Matcha powder! I cannot wait to try this, beautiful pictures.

  34. Giselle says

    I’ve never actually used matcha green tea before but that’s a lot of antioxidants to pass up. So I’m definitely picking some up the next time I spot it.
    Also, smoothie bowls are my jam mostly because of all the toppings I get to put on them :D

  35. Natalie | Feasting on Fruit says

    I am loving matcha smoothies of late, but I’ve never tried adding in pineapple! Sounds delish, will be making soon :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it adds some tartness to balance the sweetness of the banana. Hope you love it!

  36. Nikki says

    Sounds and looks delish! I’ve had a maca smoothie bowl but I guess this would be different…they look very similar. Will have to try!

  37. Ellie | Hungry by Nature says

    I have yet to use matcha in my own kitchen, but you have me convinced! Already added that matcha powder to my Amazon cart :))

  38. Krysten (@themomnoms) says

    This bowl makes my heart happy, you have no idea. I am simply addicted to matcha.
    My friends and I like to go get matcha smoothies from this place near us, but this would be so fun to make us for brunch one day! Thanks for the post! :D

  39. Cheese and Chinese says

    I only recently discovered matcha, feels like I have a lot of catching up to do! This sounds delicious!

  40. Kelli H (Made in Sonoma says

    I’m with you, I had to give up coffee. It was killing my stomach. It’s been almost a year now and I’m totally fine with out it. I just drink tea every day now. David loves matcha but I only think it’s “okay”. I’d love to try it in a smoothie though!

    • Tom ~ Raise Your Garden says

      Whoa! I had no idea about the matcha and its antioxidant benefits. Woke up last night thinking I was having a heart attack, I honestly think it’s the caffeine. My wife has been nagging me to stop drinking it and to please eat healthier as I’m only 36. I workout but find diet is just as important as what you eat. Making this asap!!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In a smoothie matcha is awesome! I like it even better shaken with almond milk, an ice cube, and a little sweetener!

          • Rebecca says

            Be careful with Stevia if you have a ragweed allergy – they are from the same family. My boyfriend was literally aggravating his allergies daily and having dry, cracked, bleeding itchy skin because he put Stevia on his cereal daily. He stopped, and literally his skin calmed down within two days.

      • Mary Lee Lux says

        I’m interested on how much matcha you combine with how much milk and an ice cube to make a sub for morning coffee, please. And any other ways to make a quick beverage using matcha. I’m new to Matcha and not good at guessing. Looking forward to trying the above recipe for a matcha smoothie or bowl. Thank you for your help.