Avocado is a totally underrated "sweet" ingredient, which lends a lovely, silky texture and flavour to smoothies.
Whiz the coconut milk or water with the ice, banana, avocado, matcha powder and vanilla extract in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or milk, being careful not to add too much liquid.
Taste the smoothie and add a pinch of salt, a squeeze of lime juice and a drizzle of honey to balance the flavour to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with avocado, coconut, cacao nibs, lime wedges and a few mint leaves.
Tip: To make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia
The Avocado Matcha Smoothie Bowl is refined-sugar free, vegetarian, dairy free, gluten free and grain free.
This recipe is featured in Caroline Griffiths' book, 'Breakfast Bowls', published by Smith Street Books. RRP $29.99.
Trending This Week