Green Matcha & Spinach Smoothie Bowl
Thick, creamy and glowing green, this matcha spinach smoothie bowl is the breakfast that makes eating your greens feel like a treat. Blended with banana, avocado and coconut yoghurt and finished with a spoonful of ceremonial-grade matcha, it delivers calm, all-morning energy without the coffee jitters.
Why you'll love this matcha smoothie bowl
- A full serving of greens you can't taste
- Naturally sweet, dairy-free and vegan
- Matcha's L-theanine gives smooth, sustained focus
- Endlessly customisable with your favourite toppings
Ingredients
Makes 1 generous bowl.
Smoothie base
- 1 tsp ceremonial or culinary matcha
- 1 frozen banana
- 1 large handful fresh spinach
- 1/4 ripe avocado
- 1/2 cup coconut yoghurt
- 1/4 cup oat milk
Raspberry compote & toppings
- 1/2 cup raspberries + 1 tsp honey + a splash of water
- Fresh mint, granola, frozen blueberries, fig slices, coconut flakes
How to make it
- Compote. Warm raspberries, honey and water for 5 minutes until broken down; cool and stir through mint.
- Blend. Add oat milk first, then spinach, and blend to loosen. Add banana, avocado, yoghurt and matcha; blend until completely smooth and deep green.
- Assemble. Pour into a wide, shallow bowl and arrange the compote, granola, blueberries, figs and coconut on top.
- Serve immediately while the granola is still crisp.
Tips & variations
- Too thick? Add a splash more oat milk. Too thin? Add extra frozen banana.
- Boost the protein with a scoop of vanilla plant protein.
- Sift your matcha before blending to avoid any clumps.
Frequently asked questions
Can I taste the spinach?
No — the banana, matcha and raspberry carry the flavour; the spinach just adds colour and nutrients.
Which matcha is best for smoothies?
Either grade works, but a good ceremonial matcha gives a brighter colour and cleaner taste.
Want it drinkable? Blend with extra milk and pour it as a smoothie, or try our iced matcha latte.