Fruit at the Bottom Matcha June Bowl

You just can’t top Matcha (especially a matcha bowl)!

Nothing is above it. 

This is why we hid all the usual goods at the bottom of this bowl and let Matcha shine. 

Imagine. Fruit at the bottom of yogurt. What a concept.

This super simple and equally delicious matcha bowl is the perfect way to start any day as you get that little extra zing from the verdant matcha and tons of nutrition from the probiotic-packed coconut yogurt!

Yield – 1 breakfast bowl

WHAT YOU’LL NEED

• 1 4 oz container of lemon elderflower cocojune
• 2 small ripe apricots, cut into cubes
• ½ cup blueberries halved
• ½ lemon – ready to squeeze 
• 1 tsp of Matcha Powder

Equipment

• A sifter

HOW TO MAKE MATCHA BOWL

1. Combine the chopped apricots and blueberries in the bottom of a bowl with a squeeze of lemon juice. Stir them up and let them sit in the fridge for about 30 minutes. 
2. Once the fruit has marinated, top with your lemon elderflower cocojune and spread the yogurt out for full coverage. 
3. Using the sifter, sprinkle a fine layer of matcha on top of your yogurt.
4. Sink your spoon in all the way to the bottom and eat in layers, or stir together to enjoy.

If you loved this recipe, we think you’ll love the rest of our delish cocojune recipes on our blog!