If you’re on the lookout for a vibrant, refreshing treat that’s as pretty as it is nourishing, this Matcha Green Smoothie Bowl Recipe will quickly become your go-to. Imagine creamy frozen bananas, tropical pineapple, earthy matcha, and leafy greens all blended into a dreamy morning boost or afternoon snack.
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Why You'll Love This Recipe
I’ve made this smoothie bowl more times than I can count, and it never fails to brighten my day. It’s like a green garden party in a bowl, with each spoonful delivering creamy comfort and a burst of fresh flavor.
- Super simple prep: Just blend and go—perfect for busy mornings or quick snacks.
- Balanced nutrition: Packed with antioxidants from matcha and fiber from fruits and greens.
- Customizable toppings: Play with fresh berries, nuts, or seeds to suit your mood.
- Vegan and wholesome: Uses plant-based ingredients that are kind to you and the planet.
Ingredients & Why They Work
Getting your hands on good quality, ripe bananas and authentic matcha powder really makes a difference here. Frozen fruit keeps the bowl delightfully thick and cold, and using light coconut milk adds a subtle creamy sweetness without overpowering the green flavors.

- Frozen ripe bananas: The base of our smoothie, they add natural sweetness and creaminess when blended up.
- Chopped pineapple: Adds a tangy, tropical twist—frozen keeps everything icy and refreshing.
- Light coconut milk: Keeps the texture silky and smooth with gentle coconut notes.
- Matcha green tea powder: This antioxidant-rich powder gives the bowl its vibrant color and gentle caffeine kick.
- Organic spinach or kale: Adds a subtle earthiness and extra nutrients, especially chilled from the freezer.
- Fresh berries (topping): Burst of color and natural sweetness with every bite.
- Coconut flakes (topping): Provides a lovely crunch and hint of tropical flavor.
- Banana slices (topping): A soft, sweet contrast to the creamy base.
- Chia seeds (topping): Tiny nutritional powerhouses that add texture and fiber.
- Slivered roasted almonds (topping): Adds crunch and healthy fats for lasting energy.
Make It Your Way
The wonderful thing about this Matcha Green Smoothie Bowl Recipe is how easily it adapts to your tastes and pantry staples. Don’t be afraid to play around with the ingredients and toppings to create a bowl that feels just right for you!
- Variation: I love swapping the spinach for frozen kale sometimes for a slightly earthier flavor. Both blend beautifully!
- Seasonal twist: In warmer months, adding frozen mango instead of pineapple gives a tropical vibe and natural sweetness.
- Diet-friendly: To keep it lower calorie, try using water instead of coconut milk—just expect a less creamy texture, but equally refreshing.
- Sweetness adjustment: Some mornings I like a touch of maple syrup stirred in for extra sweetness, especially if my bananas aren't super ripe.
- Texture boost: Toasting the slivered almonds before topping adds a lovely crunch and depth of flavor that’s hard to resist.
Step-by-Step: How I Make Matcha Green Smoothie Bowl Recipe

Step 1: Freeze and Prep Your Fruits and Greens
Start by peeling, slicing, and freezing your ripe bananas ahead of time—this usually takes about 2–3 hours in the freezer but can be done overnight. If you’re using pineapple, chop and freeze it too for that icy chill. I personally like to freeze my spinach or kale as well; it not only chills the smoothie but also thickens it up beautifully. Having these frozen ensures your smoothie bowl will be deliciously cold and creamy without needing ice.
Step 2: Blend It All Together
Into your blender go the frozen banana slices, pineapple (if using), ¾ cup of light coconut milk, 2 teaspoons of matcha powder, and 1 heaping cup of your spinach or kale. Blend everything on high speed until it’s smooth and creamy. Keep an eye on the texture; you want a scoopable consistency that’s thick but easy to eat with a spoon. If it feels too dense, gradually add a bit more coconut milk until you reach the perfect scoopability without getting too runny.
Step 3: Taste and Tweak
Give your smoothie bowl a quick taste test. If you want it sweeter, blend in a little more banana or a drizzle of maple syrup or stevia. Craving a bolder matcha punch? Add an extra pinch of matcha powder (just be mindful of the caffeine content). If you want a tangier twist, more pineapple will do the trick. Adjust until you love the balance of flavors!
Step 4: Serve and Dress It Up
Divide your vibrant green smoothie evenly between two bowls. Now comes the fun part—topping! Fresh berries, coconut flakes, banana slices, chia seeds, and slivered roasted almonds make for a beautiful and nutrient-packed topping. I often go for fresh raspberries with a sprinkle of chia seeds and a handful of coconut flakes for a fresh, textural contrast. Toasting the almonds lightly before sprinkling really takes the flavor up a notch.
Step 5: Enjoy Fresh or Store
Enjoy your Matcha Green Smoothie Bowl right away for the best texture and flavor. If you have leftovers (which happens less often because it’s so tasty!), store them in an airtight container in the fridge and enjoy within 24 hours. Keep in mind the bowl might lose a bit of its fresh creaminess over time.
Top Tip
Mastering the Matcha Green Smoothie Bowl Recipe is all about balance and texture. These tips will help you get that perfectly creamy, refreshing bowl every single time.
- Freeze Your Greens: Freezing your spinach or kale before blending really transforms the texture by adding chill and thickness without watering down the flavor.
- Adjust Sweetness Mindfully: I learned that adding too much pineapple early on can overpower the subtle matcha flavor, so start small and adjust gradually to keep that delicate balance.
- Perfect Your Scoopability: Add coconut milk slowly while blending to find that in-between scoopable and drinkable consistency—this makes it easier to enjoy with a spoon and keeps it luscious.
- Mind Your Matcha Amount: Since matcha powder contains caffeine, I avoid overdoing it in the afternoon so I can still enjoy the natural energy boost without feeling jittery.
How to Serve Matcha Green Smoothie Bowl Recipe

Garnishes
Inviting, colorful toppings turn this bowl into a feast for the senses. Try fresh berries like raspberries or blueberries for a juicy pop. Coconut flakes add a lovely tropical crunch, while chia seeds bring texture plus a nutritious boost. Banana slices make a natural, creamy garnish, and slivered roasted almonds contribute a satisfying nutty crunch. Feel free to mix and match these for your ideal combination!
Side Dishes
Although this bowl is packed with nutrients and quite filling on its own, pairing it with a light, savory side can be delightful. Avocado toast with a sprinkle of chili flakes or a handful of roasted nuts complements the fresh sweetness perfectly. For a more substantial breakfast, a small serving of vegan yogurt with granola or a warm grain porridge can round out the meal beautifully.
Make Ahead and Storage
Storing Leftovers
This smoothie bowl is best enjoyed fresh for the most vibrant texture and flavor. However, if you do have leftovers, store them in an airtight container in the refrigerator and consume within 24 hours. Keep in mind that the smoothie may lose some of its freshness and thick texture over time.
Freezing
Freezing a prepared smoothie bowl isn’t recommended, as the toppings may become soggy and the texture can change unfavorably upon thawing. Instead, consider freezing the base ingredients separately—like bananas, pineapple, and greens—so you can blend a fresh batch anytime.
Reheating
Since this recipe is served cold and fresh, reheating isn’t applicable. If you find the smoothie too thick after refrigeration, simply stir in a splash of coconut milk or water to loosen the texture before eating.
Frequently Asked Questions:
Fresh bananas can be used in a pinch, but using frozen bananas gives the smoothie bowl its creamy, thick texture and chill. If using fresh, consider adding some ice cubes or frozen pineapple to help achieve that scoopable consistency.
Yes, matcha contains caffeine—about the equivalent of a mild cup of green tea per 2 teaspoons used. If you’re sensitive to caffeine, it’s best to enjoy this smoothie bowl earlier in the day to avoid interfering with sleep.
Absolutely! You can use almond milk, oat milk, or even water to blend your smoothie. Keep in mind that coconut milk adds creaminess and a subtle tropical flavor, so other liquids may slightly change the texture and taste.
Try adding a little more banana, a splash of maple syrup, or a few drops of liquid stevia. These natural options keep the bowl wholesome and satisfy your sweet tooth without refined sugars.
Final Thoughts
Thanks for joining me on this delightful journey of the Matcha Green Smoothie Bowl Recipe! It’s such a joy to start the day with a bowl that’s not only vibrant and flavorful but also nourishing and energizing. Whether you keep it simple or pile on your favorite toppings, this smoothie bowl makes healthy living feel like a treat. I hope you enjoy making it as much as I do—here’s to many delicious mornings ahead!
Print
Matcha Green Smoothie Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Blending
- Cuisine: Fusion
- Diet: Vegan
Description
This vibrant Matcha Green Smoothie Bowl blends frozen bananas, pineapple, matcha powder, and greens into a creamy, refreshing treat. Topped with fresh berries, coconut flakes, chia seeds, and almonds, it offers a nutritious, energizing start to your day or a wholesome snack.
Ingredients
Smoothie
- 2 peeled, sliced and frozen ripe bananas (approximately 120 g each)
- ¼ cup chopped ripe pineapple (optional, frozen preferred)
- ¾ cup light coconut milk (canned or carton)
- 2 teaspoon matcha green tea powder
- 1 heaping cup organic spinach or kale (frozen preferred)
Toppings (optional)
- Fresh berries
- Coconut flakes
- Banana slices
- Chia seeds
- Slivered roasted almonds
Instructions
- Prepare ingredients: Peel, slice, and freeze ripe bananas in advance. Chop pineapple if using and freeze for a colder smoothie. Freeze spinach or kale if desired for extra chill.
- Blend base: Add the frozen banana slices, pineapple, ¾ cup coconut milk, matcha powder, and spinach to a blender. Blend on high until creamy and smooth, adding more coconut milk only as needed to achieve a scoopable but smooth texture.
- Taste and adjust: Sample the smoothie and adjust sweetness or flavor by adding more banana, a touch of maple syrup or stevia, extra matcha powder for a stronger green tea flavor, or additional coconut milk for creaminess. Note pineapple adds tartness, so add more if you like.
- Serve and garnish: Divide the smoothie evenly between two bowls. Top with your choice of fresh berries, coconut flakes, banana slices, chia seeds, and slivered roasted almonds for texture and extra flavor.
- Storage: Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours but may lose some freshness.
Notes
- Use water instead of coconut milk to reduce calories, though it will be less creamy.
- Matcha powder contains caffeine; adjust quantities according to your tolerance.
- If fresh pineapple isn’t available, frozen pineapple works great and adds coldness.
- Freezing spinach or kale prior to blending makes the smoothie colder and thicker.
- For vegan sweetness, opt for maple syrup or stevia instead of honey or sugar.
Nutrition
- Serving Size: 1 bowl (about 300 g)
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg






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