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.

Recipe

Servings 1
Calories 526 kcal

Ingredients
  

  • 1 cup cooked and cooled sweetpotato*
  • ½ cup unsweetened plant milk chilled (almond milk or cashew milk)
  • 4 plant milk ice cubes**
  • 2 pitted dates ***
  • 2 tablespoons raw almond butter
  • ¼ teaspoon vanilla bean powder or 1/2 teaspoon pure vanilla extract
  • ¼ teaspoon cinnamon
  • teaspoon nutmeg
  • 1 cup ice cubes

Toppings:

  • Pecan Granola
  • 1 tablespoon hemp seeds
  • ½ tablespoon chia seeds
  • Pinch of cinnamon

Other topping ideas (not pictured): unsweetened large flake or shredded toasted coconut, diced apples, sliced bananas, chopped pecans, chopped dates, drizzle of nut or seed butter or melted coconut butter

    Instructions
     

    • 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.

    Notes

    Note: Almond milk was used as plant milk in nutrition calculation
    Nutrition Facts
    Sweetpotato Smoothie Bowl
    Serving Size
     
    1
    Amount per Serving
    Calories
    526
    % Daily Value*
    Fat
     
    33
    g
    51
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    13
    g
    Monounsaturated Fat
     
    14
    g
    Cholesterol
     
    1
    mg
    0
    %
    Sodium
     
    324
    mg
    14
    %
    Potassium
     
    400
    mg
    11
    %
    Carbohydrates
     
    46
    g
    15
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    26
    g
    29
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    107
    IU
    2
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    398
    mg
    40
    %
    Iron
     
    5
    mg
    28
    %
    Net Carbohydrates
     
    38
    g
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Serving: 1Calories: 526kcalCarbohydrates: 46gProtein: 17gFat: 33gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 1mgSodium: 324mgPotassium: 400mgFiber: 8gSugar: 26gVitamin A: 107IUVitamin C: 1mgCalcium: 398mgIron: 5mgNet Carbohydrates: 38g