Strawberry Matcha Protein Smoothie Bowl

Matcha, the powdered green tea central to Japanese tea ceremony, brightens this thick strawberry smoothie bowl. Blended with Greek yogurt until soft-serve thick, it gets finished with granola, fresh berries, and crunchy seeds.

Serves 2 · 10 min prep

Estimate for one serving

• 390 cal
• 26g protein
• 48g carbs
• 12g fat
• 9g fiber

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Ingredients

• 2 cups frozen strawberries
• 1 large frozen banana
• 3/4 cup plain Greek yogurt
• 1/2 cup plus more if needed unsweetened almond milk or milk of choice
• 2 tsp ceremonial or culinary matcha powder
• 1 scoop (about 25 g) vanilla protein powder (optional)
• 1 tbsp honey or maple syrup
• 1/2 cup sliced fresh strawberries
• 1/3 cup granola
• 1 tbsp chia seeds or hemp hearts
• 2 tbsp sliced almonds
• 1 tbsp coconut flakes

Instructions

1. 1Add the frozen strawberries, frozen banana (broken into chunks), Greek yogurt, milk, matcha powder, protein powder if using, and honey to a high-speed blender.
2. 2Blend on high 45–75 seconds, stopping to scrape down the sides once or twice, until completely smooth and thick like soft-serve ice cream. If the blades stall, add milk at a time—keep it as thick as possible so it holds toppings.
3. 3Taste and adjust: add a pinch more matcha for earthiness or a drizzle more honey if you want it sweeter. The color should be a vibrant green-pink swirl.
4. 4Divide the thick smoothie between two shallow bowls, using the back of a spoon to create a smooth surface with a slight well in the center.
5. 5Arrange fresh strawberry slices in a neat line or fan on one side of each bowl. Sprinkle granola, chia seeds, sliced almonds, and coconut flakes in separate sections for a colorful, textured look.
6. 6Serve immediately with a spoon. For the best texture, eat within 10 minutes before the frozen base starts to melt. If prepping ahead, freeze the blended base in containers and re-blend with a splash of milk just before topping.