Matcha Almond Butter Smoothie Bowl

Serves 2 · 10 min prep

Ingredients

• 2 large, sliced frozen banana
• 1 cup packed frozen spinach
• 3/4 cup, plus more if needed unsweetened almond milk
• 2 tsp ceremonial or culinary matcha powder
• 3 Tbsp almond butter
• 1 scoop (optional) vanilla protein powder or collagen
• 1 Tbsp honey or maple syrup
• 1/2 cup ice cubes
• 1/2 cup mixed fresh berries
• 2 Tbsp sliced almonds
• 1 Tbsp chia seeds
• 2 Tbsp unsweetened coconut flakes
• 1/4 cup granola

Instructions

1. 1Add the frozen banana slices, frozen spinach, almond milk, matcha powder, almond butter, optional protein powder, honey, and ice to a high-speed blender. Secure the lid tightly.
2. 2Blend on high 45–60 seconds, stopping once to scrape down the sides with a spatula, until the mixture is completely smooth, thick, and vibrant green with no spinach flecks remaining. It should be spoonable like soft-serve, not pourable.
3. 3If the blender stalls or the mixture is too thick to move, add almond milk at a time and pulse again until it just starts to circulate. Avoid thinning it into a drinkable smoothie.
4. 4Taste and adjust sweetness with an extra drizzle of honey or matcha intensity with a pinch more powder if desired; blend 5 seconds more to incorporate.
5. 5Divide the thick smoothie base evenly between two shallow bowls. Use the back of a spoon to create a smooth surface or a slight well in the center for toppings.
6. 6Arrange fresh berries in a neat line or cluster across half of each bowl. Sprinkle sliced almonds, chia seeds, coconut flakes, and granola in separate sections so every bite has crunch and color contrast.
7. 7Serve immediately with a spoon. The base should stay thick and cold; if it starts to melt, return briefly to the freezer for 5 minutes before topping.
8. 8For meal-prep, freeze the blended base in airtight containers up to 1 month and thaw 10 minutes on the counter before adding fresh toppings.