Here avocado lends a lovely silky texture and great nutty flavour.
This bowl was inspired by my travels in Vietnam, where avocado is often used in delicious smoothies. Avocado is an intriguing and totally underrated ‘sweet’ ingredient.
- 125 ml (4 oz/½ cup) tinned coconut milk or coconut water
- 60 g (2 oz/½ cup) crushed ice
- 2 peeled bananas, frozen and roughly chopped
- 1 avocado, stone removed
- 2½ tsp matcha (green tea) powder
- 1 tsp natural vanilla extract
- pinch of sea salt flakes
- lime juice, to taste
- honey, to taste
- sliced or cubed avocado
- flaked coconut or shaved fresh coconut
- raw cacao nibs
- lime wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
• To make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.