Sweet Potato & Mango Smoothie Bowl
Every week I post a sweet or savoury, healthy recipe.
This Recipe
Vegan | Gluten-Free | Grain-Free | Dairy-Free | Refined Sugar-Free
Smoothie bowls have been everywhere and it's for a reason....they're simple and delicious. BUT I have two big problems with the typical one - it's too much fruit for me AND it's too cold. By the time I get through a few bites, I feel "ice cream goosebumps" and wired on all that fructose (fruit sugar.) So this is my adaptation to remedy both those problems. This is a creamier smoothie bowl than most and the fruit is limited to about 2 servings.
Enjoy for breakfast or as a pre or post-workout snack!
Ingredients
Steps
The trickiest part of this entire recipe is just making sure you freeze your fruit correctly. I've done it wrong so many times and the blender just decides to give up when it's show time. So here's how to do it right: chop the mango and banana into bite-sized pieces and place in an airtight container. Leave overnight or for just a few hours. When you're ready to make the smoothie bowl, take the container out of the freezer, open lid and let fruit defrost for 15 minutes.
While the fruit is defrosting, steam your sweet potato pieces in boiling water. It should take 10 minutes. Make sure to let it cool for 5 additional minutes after you drain water.
Pop all fruit and just 1 cup (250mL) of your milk into the blender or food processor. Add the additional 1/2 cup (125mL) of milk as needed. Blend until smooth.
Serve in a large bowl with your choice of toppings. I've done pistachio, chia seeds and açai powder here but the combinations are up to you!
