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.
We all know that green tea has antioxidant benefits. But did you know that powdered green tea – also known as matcha – has 137 times more antioxidants than brewed green tea?
Friends, that’s a lot of antioxidants. And we all know antioxidants are important because they fight cancer-causing free radicals in the body (among other benefits).
Plus, can we just talk about how delicious matcha powder is mixed with coconut milk and a little maple syrup? Hello afternoon green tea latte bliss.
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.
Matcha Green Smoothie Bowl
- 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* (I like this brand)
- 1 heaping cup organic spinach or kale (I like to freeze mine to make the smoothie colder!)
- 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.
*For a full review of available matcha powders, check out this fantastic article from Lunch Box Bunch!
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 2 smoothie bowls)
- Calories: 175
- Fat: 5g
- Saturated fat: 4.4g
- Sodium: 98mg
- Carbohydrates: 34.8g
- Fiber: 5g
- Sugar: 15.2g
- Protein: 2.9g