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)

Ingredients

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

Directions

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

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
This entry was posted in Breakfast, Smoothie Bowls, Uncategorized, Vegan and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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