Sweet Potato Smoothie Bowl
Thick, creamy and slightly sweet, these Sweet Potato Smoothie Bowls are the perfect way to start your day. There's endless ways to customize your own and you'll be full and energized all morning. Plus it's dairy-free, gluten-free and vegan!Note: See notes after recipe for mix-in and topping ideas.
Prep Time15 minutes mins
Cook Time10 minutes mins
cooling time15 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 215kcal
- 2 pounds sweet potatoes
- 2¼ cups dairy-free milk of your choice (almond, cashew, coconut, etc.)
- 1 teaspoon fine sea salt
- water, if necessary
Peel the potatoes, trim off the ends and cut into a medium dice. You shouldend up with about 4.5 cups of diced sweet potatoes.
Add to a microwave-safe bowl and pour in 1/4 cup water. Cover with a lid or plastic wrap but make sure there's an opening for steamto escape. Microwave until soft, stirring every 5 minutes (about 10 minutes total).
Drain and let cool completely (you can put them in the fridge to speed upthe cooling process).
Using a food processor or high-speed blender, add about half of the sweet potatoes, half of the milk and half of the salt. Blend until smooth. Add in any optional mix-ins (breaking apart the banana to add in later batches) and blend again. If it's too thick, keep water a couple tablespoons at a time until it reaches your desired consistency. Pour into a bowl or container and continue to blend in batches. Refrigerate until chilled, about 1 hour.
Pour into bowls and add any toppings, if using. Then dig in!
Nutrition note: The nutritional info does not include any toppings.
The sweet potato smoothie will last for up to 5 days in the fridge.
Mix-ins:
- mashed bananas
- spices like cinnamon, ginger, nutmeg, allspice, turmeric and/or curry powder
- protein powder (might have to add more liquid)
- collagen peptides (might have to add more liquid)
Toppings:
- granola
- nuts (almonds, cashews, pecans, hazelnuts, macadamias, pistachios, etc.)
- cacao nibs
- hemp seeds, chia seeds, pumpkin seeds, sunflower seeds
- toasted unsweetened shredded or flaked coconut
- fresh fruit like blueberries, raspberries, strawberries, sliced bananas or chopped figs
Stovetop method for steaming sweet potatoes
Heat about 2 inches of water in a saucepan over medium heat until gently simmering. Insert a steamer basket and add the peeled, chopped potatoes. Cover and steam until soft, stirring every 5 minutes (about 10 minutes total). Drain and let cool completely (you can put them in the fridge to quicken the process).
Calories: 215kcal | Carbohydrates: 46g | Protein: 4g | Fat: 2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 889mg | Potassium: 764mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32176IU | Vitamin C: 5mg | Calcium: 237mg | Iron: 1mg