SWEET POTATO SMOOTHIE BOWL
Start your morning off right with a cool and refreshing Sweet Potato Smoothie Bowl, packed with fresh fruit, yogurt and sunflower seeds. This breakfast takes just 5 minutes to prepare!
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- Place Bruce's Yam Cut Sweet Potatoes, yogurt, orange juice and honey in a power blender and process until smooth.
- Transfer to a cereal or pasta bowl(s) and arrange kiwi, banana, blueberries, sunflower seeds and golden raisins over the top.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 27.3 g, Cholesterol 1.3 mg, Fat 2.8 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 35.7 mg, Sugar 7.9 g
SWEET POTATO SMOOTHIE
This smoothie tastes just like sweet potato pie! It's healthy, filling, easy to make and so, so delicious you'll be wanting it every morning. I love drinking this smoothie through a glass straw but it's even better poured into a bowl, topped with granola and eaten with a spoon.
Provided by Deryn Macey
Categories Breakfast
Time 5m
Yield 1
Number Of Ingredients 9
Steps:
- Add all ingredients to a blender in the order listed in the ingredients section.
- Start blending on low then slowly increase speed and blend for about 30 seconds until completely smooth and creamy.
- Pour into a glass and enjoy.
Nutrition Facts : ServingSize 1, Calories 427 calories, Fat 13 g, Carbohydrate 51 g, Fiber 7 g, Protein 30 g
SWEETPOTATO SMOOTHIE BOWL
Recipe by Eating by Elaine. Start your morning off with a smoothie bowl packed with Vitamin C, antioxidants, fiber and of course a whole lot of flavor! This sweetpotato smoothie bowl is just as delicious as it is healthy, even the little ones will be asking for more.
Provided by NCSPC
Number Of Ingredients 13
Steps:
- In a high speed blender, add the cooked sweetpotato, plant milk, plant milk ice cubes, dates almond butter, vanilla cinnamon and nutmeg. Blend until smooth and creamy (about 45 seconds). Add the ice and blend again. Taste and add more ice if you want a thicker and frostier smoothie. You may want to adjust the spices at this time.
- Pour into a large bowl and top with your favorite toppings. Pictured here I used my homemade Pecan Granola, hemp seeds and chia seeds. Enjoy Immediately.*
- *To cook the sweetpotato: Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425°F. Pierce the potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweetpotato. You may need up to 60 minutes for a large sweetpotato. The bottom baking sheet will catch any drippings for an easy cleanup.
- Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling.
- Slice the potatoes in half and split the flesh down the center. For this recipe you will likely use one half of the sweet potato (1 cup).
- You can store the other half in an airtight container for another smoothie. For this recipe you will want the sweetpotato to be fully cooled before using in the smoothie so I like to cook it the night before and chill in the refrigerator overnight.
- ** To make plant milk ice cubes, simply fill an ice cube tray with your favorite plant milk (I used almond milk). Place in freezer overnight. You can use regular ice instead but it will be a thicker and creamier smoothie if you use a couple plant milk ice cubes and it will not taste as watered down.***
- ***You may need to soak your dates in advance if they have hardened or if you do not have a high speed blender that can handle pulverizing dates. To avoid date chunks in my smoothie I sometimes soak them in water overnight to rehydrate them. You can also do a quick soak method and soak them in boiling water for 30-60 minutes before using. The longer they soak the better. Before using, fully drain the dates.
Nutrition Facts : ServingSize 1, Carbohydrate 46 g, Protein 17 g, Fat 33 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 324 mg, Fiber 8 g, Sugar 26 g, Calories 526 kcal, UnsaturatedFat 27 g
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