Matcha Green Smoothie Bowl with Coconut and Ginger Papaya Granola

Screen Shot 2017-04-13 at 7.55.56 AMI made this matcha green smoothie bowl a couple weeks ago but I forgot to tell you about it. It deserves some air time.

Whenever I make a green smoothie, I think of the scene from Love when Gillian Jacobs makes a green smoothie, tastes it, makes a face like she’s about to puke, and then throws it down the sink. It’s pretty accurate.

I’ve found ways to make green smoothies more palatable, though.  I always add some form of sugar, because otherwise it’s just blended salad. I also add berries and fresh fruit to the top because the tartness and sweetness balances out the savory flavors in the bowl.

For this smoothie bowl, I added matcha powder. Matcha is one of those *trendy* ingredients that’s everywhere on social media, so initially I resisted using it. But I genuinely like the way it tastes. It has a little kick so it works well in sweeter dishes, and it adds depth to more bland food and drinks.

ANYWAY. I would highly recommend making a green smoothie bowl for breakfast one morning. It’s not something that you’ll want to do on the reg because, well, it’s healthy. Almost *too* healthy. And it doesn’t have the same allure as, say, a glazed doughnut. But every time I drink a green smoothie I feel like my insides won the lottery, so it has that going for it.

Another note: I used Milk & Honey‘s ginger papaya granola on top, but I know that not everyone will be able to find this (I think it’s just available in the Midwest). Feel free to use any kind of granola that you’d like, although I think that something with a little kick like this ginger/papaya variety would be best.

Here’s a song that’s good for making green smoothies or spending waaay too much money on powdered matcha.

Matcha Green Smoothie with Coconut and Ginger Papaya Granola (from me, to you)


1 cup baby spinach leaves, packed
1 avocado, cut, pitted, and scooped
1 cup frozen mango
1 tbsp honey
1 cup unsweetened almond milk
raspberries, chia seeds, ginger papaya granola, sliced kiwi, shredded coconut for topping


Blend the baby spinach, avocado, frozen mango, honey, and almond milk in a blender on high until smooth. Top with the raspberries, chia seeds, ginger papaya granola, kiwi and shredded coconut. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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