This recipe originally appeared in the "50 Twenty Minute Recipes" Now Foods cookbook. It's no secret that I love a good smoothie bowl (evidence: Oatmeal Raisin Smoothie Bowl, Chocolate Almond Acai Bowl, Orange Matcha Smoothie Bowl), but I find myself making versions of the same bowl over and over again. It's due time I switched it up.
I made a decision to try some new ingredients in my smoothies and experiment with different flavors. What sort of fruit or veggie could I freeze that would add a unique flavor, a creamy consistency and would still be delicious? As I rummaged through my kitchen looking for inspiration, my eyes settled on a sweet potato that didn't make it into the previous week's dinner. Hmmm.... roasted and then frozen sweet potato could be interesting. Let's try it!
A cook, a freeze and a blend later, this Salted Caramel Smoothie Bowl was born.
The roasted sweet potato is actually what gives this Salted Caramel Smoothie Bowl it's salted caramelliness. It also gives this bowl the perfect texture: thick and creamy.
Maple syrup adds a little sweet, sticky goodness to this bowl, much like caramel, and the pumpkin and chia seeds add healthy fats and fiber that will help keep you fuller longer. Toss in some of my favorite Now Foods Vanilla Toffee Pea Protein to turn this could-be-a-snack-could-be-dessert into a well-rounded breakfast meal.
I love this bowl for breakfast, but you can easily make it dessert. Just use a little less almond milk than the recipe calls for, and this Salted Caramel Smoothie Bowl will become Salted Caramel "Nice" Cream! Either way, these nutrition facts aren't too shabby:
256.7 calories, 4.5g protein, 12.6g fat, 32.3g carbs, 16.2g sugar
Ready to dive spoon first into this magic? Get to blending!
Ingredients
Instructions
Notes
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