This Sweet Potato Pie Smoothie Bowl is the healthy cousin to the famous Sweet Potato Pie. It’s rich, creamy, sweet potato-y, and all the flavors you crave when reaching for a slice (sans the crust).
Behold…
By this time of year, sweet potatoes are in lovely abundance. For the past month I’ve been sure to grab a few every time I make a trip to the grocery store. I usually wrap them up in foil and bake them until they are soft and add them in as a side to my salads or eating them as a snack. This time, I wanted something different.
Aside from sweet potatoes, I used frozen bananas as a thickener. All other ingredients were spices typically found in sweet potato pie recipes such as: vanilla, cinnamon, and nutmeg. For the toppings, I felt a little spontaneous and used shredded coconut, dried cranberries, chia seeds, cashew pieces, and a dollop of almond butter.
Prefer pumpkin instead of sweet potatoes? Use peeled/baked pumpkin or pureed pumpkin instead!
Use my list of toppings or get creative with your own combination of toppings? Mmmm candied pecan pieces or cocao nibs would be delightful!
For another breakfast smoothie bowl idea, try my Loaded Peanut Butter Acai Bowl! It’s such a treat!
If drinking healthy alternatives to decadent desserts is your thing, try this Banana Walnut Bread Smoothie. It tastes just like banana bread without all the carbs and calories!
Alright alright, enough with the tastebud teasing…go make this Sweet Potato Pie Bowl already!
If you try this Sweet Potato Pie Bowl recipe, snap a picture of it and tag me on Instagram 🙂 I love seeing what you all come up with, hehe.
Oh, and if you haven’t already, join the Vegan Fit Carter Facebook page. Let’s connect! There, you’ll find articles, more recipes, workouts, wellness tips, and much more!
Recipe
Sweet Potato Pie Bowl
Ingredients
Bowl
- 1 small chilled baked sweet potato
- 1 small frozen banana
- ½ cup cashew milk or other nut milk of choice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 1 pinch salt I used pink himalayan salt
- 1 tablespoon almond butter or cashew butter
- 1 teaspoon ground flaxseeds
- 1 teaspoon maca root powder optional
toppings (optional or us your own combo)
- shredded coconut
- chia seeds
- dried cranberries
- cashew milk
- coconut yogurt unsweetened
- almond butter
Instructions
- Blend all bowl ingredients together. Taste, and adjust spices to your liking. The contents of this smoothie bowl should be a thick and creamy consistency. For more thickness and creaminess, add more frozen banana. If contents are too thick to blend well, add a tab bit more nut milk (preferably 1 tablespoon at a time) until desired consistency.
- Scoop contents into bowl and add desired toppings.
Leave a Reply