A sweet, indulgent and creamy, but healthy smoothie bowl that is so yummy; you would think you are having dessert for breakfast.
Smoothies are a great way to start the day, especially when you are able to sneak in some type of vegetable. We all need the extra vitamins and minerals from veggies, to give us that extra little healthy punch for the day.
This roasted sweet potato smoothie bowl is absolutely delicious, it will keep you satisfied for most of the morning and it uses very few ingredients. You can customise this recipe in a million different ways and the best part is you can sprinkle it with all your favourite toppings in one bowl.
ROASTED SWEET POTATO SMOOTHIE BOWL
Preparation time: 5 minutes
Cooking time: 5 minutes
For the smoothie:
½ cup/ 125ml roasted and mashed sweet potato
½ cup/ 125ml almond milk or milk of choice
½ t/ 2.5ml cinnamon
1 frozen banana
For the topping, I used:
A handful of blueberries, you also use any fruit you like.
1T/ 15ml Chia seeds, feel free to use sunflower seeds, flaxseeds or pumpkin seeds
1T/ 15ml almond butter or nut or seed butter of choice
1T/ 15ml coconut shavings, but granola or chopped nuts is yummy too.
Pour your smoothie ingredients into a blender and blend until smooth.
2. Pour your smoothie into a bowl and your toppings of choice.
How to roast sweet potatoes: Wash and prick your sweet potatoes with a fork or knife. Individually wrap each sweet potato with foil and place on a baking tray. Bake/ roast your sweet potatoes in the oven at 200°C for 40-60 minutes depending on the size of your sweet potatoes. Once cooked, your sweet potatoes should be soft and the skin should peel off easily. Completely cool before using.
If you don’t have an oven; steam, microwave or boil your sweet potatoes.
NUTRITION per Serving with toppings
calories 468 | cabs 71.1g | fat 17.3g | protein 9.4g