I’m devouring this smoothie bowl as I type and it’s amazing. Slightly sweet and so satisfying. It feels a bit more mindful to eat from a bowl and spoon, rather than chug a smoothie straight from the glass, right?
Summer always feels busy. Our little man is turning 1 in a week, barbecues with family and friends are in full swing, and I am loving the last months of my maternity leave spending a lot of time at the park and local splash pad or cuddled up at home with my babe. I try to incorporate veggies in my breakfast and needed a break from green smoothies. This was a perfect change of pace.
A few tips for this recipe, boil your sweet potatoes the night before and this smoothie bowl comes together in a flash. I just stick them in the fridge cooked and whole and peel them quickly before I toss them in the blender. I added pepita seeds and shredded unsweetened coconut, but chia seeds and any nuts would be delicious. Makes enough for two small smoothie bowls, or one very hungry one!
sweet potato smoothie bowl
1 pitted date
1 frozen banana
2 small organic sweet potatoes boiled and peeled (or 1 large)
1/2 milk of your choice
1/4 tsp cinnamon
pinch sea salt
1 scoop protein powder
Suggested toppings: shredded coconut, chia seeds, pepita seeds
Combine all ingredients in blender and blitz until smooth.