Give yourself the pick-me-up you deserve minus the jitters with this tropical matcha smoothie bowl that’s perfect for breakfast or a snack
The beautiful part about matcha tea is that it complements sweet flavors very well, making it the perfect companion for tropical fruits such as pineapple and bananas. I love to add spinach to the mix (and most of my smoothies), because it brightens up the green hue as well as boosts the amount of vitamin a, c, iron in your bowl without adding a bitter flavor to it.
This recipe is inspired by the tranquil and refreshing matcha latte. Matcha is a special type of japanese green tea, that is harvested and finely pulverized into a powder to be mixed with water or milk. Matcha has up to 30 times the antioxidants of traditional brewed green leaf tea and leaves you energized without the spike of a cup of coffee or espresso. This vibrant tea has a unique, herbaceous grassy taste, can be added to beverages, baked goods, and more. Gift you’ve ever ordered a warm matcha latte at a coffee shop, you’ve seen the iconic swirl. Here’s a photo of one I created a few years ago. Please let me know if you’d like the recipe!
I use yogurt in my smoothie bowl mimic the swirl on top of the matcha latte. It adds some creaminess to each spoonful of your smoothie as well. To keep this recipe completely vegan, use your favorite plant-based yogurt.
i love smoothie bowls because it gives the feeling you are eating ice cream or a parfait. to create your smoothie bowl, simply dump, blend transfer to your containers, garnish, and eat!
here are a few tips to get the perfect ice-cream like consistency. always start with frozen fruit. you may be tempted to skip this step, but it makes a huge difference in texture.
If you’re in a bind, add some ice cubes to thicken the mixture, however, it will dilute the taste of your smoothie. When adding your ingredients to your blender or processor, add liquid first, then the remaining ingredients. Start the blender/processor on low and then increase the speed as the smoothie begins to emulsify. This allows the blades to move through the frozen fruit and veggies easily. If your smoothie is too thick to blend, add a small amount of liquid, scrape down the sides of the container, and blend again. adding too much liquid will result in a thinner textured smoothie.
Meal Prep Tips
Prep your smoothies for the night or week before by adding fruits and matcha powder to individual freezer-safe bags or containers, so that you can quickly grab a pack, add liquid, and blend without portioning. Smoothie packs usually last about 3-5 months in the freezer.
If you make this tropical-inspired creation, please let me tag me on social using @beyondafoodie or drop me a comment below!
Pineapple Matcha Smoothie Bowl
- 3 cups pineapple frozen
- 2 bananas frozen and sliced
- 2 tbsp organic culinary grade matcha tea
- 1 cup coconut water or water
- 1/3 cup vanilla yogurt of choice
- 1 handful baby spinach
- vanilla granola, pumpkin seeds for garnish (optional)
- Add to a blender or food processor: water or coconut water, and then remaining ingredients (except garnish). Blend until all the fruits and spinach have made a smooth mixture, with the consistency of soft serve. If mixture is too thick to blend, stop the blender/processor and scrape down the side of the container, then resume. Add extra water is necessary.3 cups pineapple, 2 bananas, 2 tbsp organic culinary grade matcha tea, 1 cup coconut water or water, 1/3 cup vanilla yogurt of choice, 1 handful baby spinach, vanilla granola, pumpkin seeds for garnish
- Transfer smoothie to two bowls. Spoon yogurt on top of the two bowls and use the back of the spoon to create a swirl pattern atop the smoothies. Sprinkle pumpkin seeds and granola on top of the finish smoothie bowls.
- Enjoy immediately.