Food

Matcha Green Tea Breakfast Bowl Chia

Posted on by Chef Mark Reinfeld
Matcha green tea breakfast superfoods smoothies bowl with chia seeds

Seems like breakfast smoothies are all the rage these days, so it got me thinking, why not come up with a thick luscious creamy and, of course, healthy recipe that would make the perfect breakfast in bed treat to serve someone you love (or yourself). CHEF MARK REINFELD

Seems like breakfast smoothies are all the rage these days, so it got me thinking, why not come up with a thick luscious creamy and, of course, healthy recipe that would make the perfect breakfast in bed treat to serve someone you love (or yourself).

The smoothie bowl requires a little bit of prep the night before so that you have a really thick base to start with in the morning; otherwise, it’s as simple as making a regular smoothie.

Vanilla Matcha Green Tea Breakfast Smoothie Bowl (Serves 1)

Ingredients:

  • 1 scoop Vanilla Protein powder
    1 cup unsweetened coconut milk
    Handful baby spinach
    1/4 avocado
    3 Tablespoons chia seeds
    1 teaspoon vanilla extract
    1/4 teaspoon Matcha green tea powder

    • Stevia to taste if desired
    Optional – 3-4 ice cubes

    Toppings:

    Berries of choice
    Unsweetened coconut flakes
    Cashew butter
    Chia seeds

    Directions:

    In a bowl, stir 3 tablespoons chia seeds into the coconut milk, mix well.
    Leave to soak overnight in the fridge.
    In the morning, place all ingredients (except toppings) into a blender and blend well.
    The mixture will be very thick.
    Scoop into a bowl.
    Top with berries, coconut flakes, a drizzle of cashew butter and sprinkle with chia seeds.
    Enjoy this after a great night’s sleep!

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    Chef Mark Reinfeld

    Mark Reinfeld An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld is the founding chef of the Vegan Fusion Institute, with over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. Chef Mark was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i". Mark's first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA" and has a foreword written by Dr. Jane Goodall. Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers vegan consulting services, including chef trainings, teacher trainings, and recipe development, for clients such as Google, Whole Foods, Kroger, Adventist Health, Danone, The Humane Society, Bon Appetit Management, Sabra, Aramark, Sodexo and more. Chef Mark is the recipient of a Platinum Carrot Award – a national award given by the Aspen Center for Integral Health to America’s ‘top innovative and trailblazing healthy gourmet chefs’. Mark’s mission is to help create a sustainable future for humanity by training others in the art of plant-based cuisine - for our health, the planet, and for a more peaceful world.

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