• Avocado & matcha smoothie bowl (Chris Middleton)Source: Chris Middleton

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. 

Serves
2

Preparation

15min

Skill level

Easy
By
Average: 3.4 (7 votes)
Yum

Here avocado lends a lovely silky texture and great nutty flavour.

Ingredients

  • 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 

 

To serve 

  • sliced or cubed avocado 
  • flaked coconut or shaved fresh coconut 
  • raw cacao nibs 
  • lime wedges 

Cook's notes

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.

Instructions

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. 

 

Note

•  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.