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
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 BOWL
Use that spiralizer for your next meal and create this EB Sweet Potato Bowl!
Provided by Eggland's Best
Categories Main Dish Recipes Bowls
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
- While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
- Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
- While the eggs poach, cut the sweet potato into noodles using a spiralizer.
- Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
- Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
- Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 59 g, Cholesterol 218.9 mg, Fat 36.4 g, Fiber 14.6 g, Protein 19.9 g, SaturatedFat 8.5 g, Sodium 1170.7 mg, Sugar 12.5 g
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- Prepare your ingredients by measuring, washing and slicing everything. If you don’t have a roasted sweet potato on hand, check out our article for some tips.
- Put the sweet potato, frozen bananas, oats, soy milk, vanilla extract and cinnamon in a high-speed blender and blend until completely smooth. It might take a good 2-3 minutes of blending — be patient because adding too much liquid makes the base too watery.
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