Gingerbread Smoothie Bowl
Prep time
Total time
Who else loves all the warm spices + flavors in their food this time of year? My gingerbread smoothie bowl is perfectly spiced, loaded with nutrients and the perfect start to a holiday morning.
Recipe type: Breakfast, Smoothie, Dessert
Cuisine: Vegan, Gluten Free, Nut Free
Serves: 1 large bowl
  • ½ large white sweet potato, steamed and frozen
  • ¼ banana, frozen
  • ½ cup cauliflower florets, frozen
  • ½ cup nut milk (+ more to thin)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp vanilla extract
Chia Pudding (optional):
  • 1 tsp. chia seeds
  • 1 Tbsp. nut milk
  • ½ tsp. honey (optional)
Toppings (optional):
For the chia pudding:
  1. In a small bowl, mix chia seeds with nut milk and optional honey.
  2. Refrigerate for 5 minutes, stir and refrigerate for another 5 minutes, or until ready to use.
For the smoothie:
  1. Place all ingredients in blender*. Blend on high until smooth and creamy, scraping the edges halfway through to ensure evenness. If you enjoy your smoothie thinner, add more milk.
  2. Scrape into a bowl using a rubber spatula, sprinkle with toppings if desired and serve immediately.
Nutrition information is a rough estimate of entire recipe without toppings.

*If you plan on making smoothies frequently, I definitely suggest investing in a good blender. (I went through 3 cheep blenders over the course of one semester in college. no joke). I love my vitamix - probably one of the best Christmas gifts I’ve ever received. It literally holds up anything. You can buy them certified refurbished which helps cut the cost and still gives you a great product. I love this Vitamix.
Nutrition Information
Serving size: 1 large bowl Calories: 175 Fat: 2g Saturated fat: 0.5g Carbohydrates: 35.1g Sugar: 11.9g Sodium: 86mg Fiber: 7.1g Protein: 6.1g Cholesterol: 0mg
Recipe by The Local Sprout at