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Matcha breakfast bowls
In The Kitchen

Avocado & Matcha Smoothie Bowl

Bowl are a THING and this recipe—excerpted from Breakfast Bowls by Caroline Griffiths—has all the right spots of hearty, cozy, and yummy!

For more recipes, download the Winter Issue of Latina magazine!

oz. coconut milk or coconut water
oz. crushed ice
peeled bananas, frozen and
roughly chopped
avocados, divided, 1 sliced
tsp. matcha (green tea) powder
tsp. natural vanilla extract
Pinch of sea salt flakes
Lime juice, to taste
Honey, to taste
Flaked coconut or shaved fresh coconut, raw cacao nibs,
lime wedges, mint leaves, to serve
To make:
Whiz coconut milk or water with ice, bananas, 1 avocado, matcha
powder and vanilla extract in high-speed blender or food
processor until smooth. Scrape down inside of blender or
processor bowl if required. Taste smoothie and add pinch of salt,
squeeze of lime juice and drizzle of honey to taste. Spoon thick
smoothie mixture immediately into two chilled bowls and top
with sliced avocado, coconut, cacao nibs, lime wedges, and mint

Makes 2 Servings

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