This creamy matcha smoothie bowl is an energizing way to start the day with just enough sweetness to taste fabulous but not enough to make you crash.
Matcha love on a Sunday. I’ve got alllll the love for recipes like this. Easy as can be, energizing, and all around feel good kind of stuff. If you haven’t tried a matcha smoothie yet, OMG , crawl out from the rock you’re under and make one ASAP. Matcha is incredibly high in antioxidants. It has more caffeine than your standard green tea bag, but not enough much to have negative effects.
I can’t remember if I’ve shared my coffee feelings with you yet but, basically, we have a love-hate relationship. I love it. It hates me. Sometimes it gives me headaches and just makes me feel all around terrible. Other times, I can’t live without it and its up there with my husband and dog when it comes to favorite things in this world. So, I ween myself off every year or so for a couple of months… and then, or course, I come right back over to the dark side.
I drink it black too. Mmm, I can’t tell you what it is, but something about that bitterness is irresistible.
Matcha though, well, matcha is a little different. It gives you a little caffeine kick, but it’s a good level. No headaches. No stomach aches. Just good clean, energetic, and healthy. It’s like coffee without a downside.
I’m new to matcha, but already loving it. Its a little bit bitter, there’s no denying that, but there’s something about it that I just keep coming back for. I don’t drink it plain very often but I love adding it to things. I’m working my way up to a mug full.
And matcha aside, smoothie bowls in themselves are a fun switch up from your standard morning smoothie drink. I’ll spare you my raving comments on those since I know I had plenty to say on my first smoothie bowl post.
Smoothie bowls are really just a fun switch up. They’re all kinds of pretty and have the texture that plain matcha smoothies lack. And an excuse to eat flowers. Aren’t those Nasturtiums pretty? I have some in the garden this year and am somewhat obsessed.
The ingredients for this one are pretty simple too. Behold the cast of characters below. Hello spinach, you look familiar. Almond milk, pretty mainstream. Pineapple, vanilla, and banana – now you’re talking my language. Add a dash of matcha powder and we’re off to the races.
Most of my green smoothies have banana and spinach in them. It’s just how I roll. I break away from that combo but always come back. Then, I normally toss in a small amount of a sugary, tropical fruit like pineapple or mango. Once the bases are established, I branch out and add whatever my heart desires.
Aside from Cheetos. Stop asking for those heart.
Sure, sometimes my smoothies are a little more wild and crazy, but this is a good recipe base for beginners to the green smoothie world. Matcha smoothie making took a leap of faith for me, but I’m so glad I tried it. The sweetness of the fruit perfectly balances the bitterness of the matcha.
If you’re on the fence, take this leap with me. I’ve done the matcha smoothie thing a few times over at this point, and show no signs of stopping. Let’s do this thing together. Try it and let me know what you think!
If you’re still on the fence check out these next few matcha smoothie pics and then tell me how you feel. 😉
Matcha Smoothie Bowl
- 1 cup spinach (about 1 handful)
- 1 banana (frozen works best)
- 1/2 cup pineapple (frozen works best)
- 1/2 tsp. high quality matcha powder
- 1/2 tsp. vanilla extract
- 1/3 cup unsweetened almond milk (adjust to your desired thickness)
- Chia seeds
- Hemp hearts
- Mango or pineapple slices
- Flax seed
- Place all smoothie ingredients into a blender. Pulse until smooth and creamy.
- Adjust the amount of almond milk (or milk of choice) based on the texture you want. Its good to start with 1/4 cup and then add more after blending.
- Pour smoothie into a bowl. Sprinkle with whatever toppings you prefer and eat right away.