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Coconut Matcha Smoothie Bowl

This recipe combines two summer-y indulgences into a delicious, healthy, and refreshing summer bowl. With only 7 ingredients, 5 minutes, and a blender you can have this coconut matcha smoothie bowl ready to enjoy in no time!
Prep Time5 mins
Course: Breakfast, Smoothie
Cuisine: Gluten Free, Vegan


  • 1 tsp high-quality matcha
  • 1/2 banana frozen
  • 1/2 cup frozen cauliflower
  • 1/2 cup steamed and frozen white sweet potato* I like Japanese sweet potatoes
  • 1 tsp vanilla
  • 1/3 cup coconut water
  • 1/4 cup cashew milk or sub other plant-based milk


  • Place all ingredients in blender**. Blend on high until smooth and creamy, scraping the edges halfway through to ensure evenness.
  • Scrape into a bowl using a rubber spatula, sprinkle with toppings if desired and serve immediately.


*Either chop and roast your sweet potato in the oven or prick with a fork a few times, wrap in a paper towel, and microwave for 4-6 minutes, flipping over half way through. Once soft, roughly dice, spread out on tray and freeze until ready to use.
**If you plan on making smoothies frequently, I definitely suggest investing in a good blender. (I went through 3 cheep blenders over the course of one semester in college. no joke). I love my Vitamix - probably one of the best Christmas gifts I’ve ever received. It literally holds up anything. You can buy them certified refurbished which helps cut the cost and still gives you a great product.
***I love storing my sliced frozen banana, cauliflower, and sweet potato chunks in these amazing reusable silicone storage bags from Yuggen. As we have slowly transitioned into a mostly plastic-free home, finding eco-friendly products to store our food in has been crucial. This company is doing great things and I am proud to support them. (see picture below).