Happy Holidays friends! Who else loves all the warm spices + flavors in their food this time of year? I sure do.
Since we are now full-swing into the festive season and I’m sure you’ve indulged more than once at this point (no shame—I sure have!), it seemed appropriate to share a light, healthy, nourishing + still so delicious breakfast with you all—for those days when you just want to reset.
You all know me… I’m a self proclaimed smoothie bowl addict. What you might not know about me, is that I am also a sucker for nostalgia. And what brings more holiday nostalgia than gingerbread?
This festive recipe was bound to happen, and I am so excited to share another delicious smoothie with you all!
Let’s make the best morning holiday treat—my Gingerbread Smoothie Bowl!
This gingerbread smoothie really is a combination of my favorite smoothie bowl tricks. Honestly, I am not a fan of all-banana smoothies. I love the thick + creamy texture they create, but am not into how sweet they are.
Thus came along the white sweet potato. Using white sweet potatoes in smoothies creates a perfect texture, while keeping the glycemic levels of the smoothie a little lower. I still use a little banana for the perfect sweetness and add a handful of cauliflower for extra nutrients + volume. Yes, I know all the smoothie bowl hacks.
Smoothie bowls are a great way to start the morning over the holidays. When you’re enjoying large dinners and extra rich treats, it feels great to get lots of fruits + veggies in first thing in the morning—plus smoothie bowls are easy to make and won’t take much time out of your busy day.
My gingerbread smoothie bowl is perfectly spiced to create that nostalgic gingerbread flavor we all love—but feel free to load it up with all the toppings your heart desires. Lately I’ve been loving topping my smoothie with chia pudding—so I also included a little recipe snippet for that too.
I hope this Gingerbread Smoothie Bowl becomes a holiday morning favorite for you! It is:
& so festive!
If you enjoy this festive breakfast recipe you might also like my gluten free apple muffins with cinnamon crumble, gluten free pumpkin bread, pumpkin mug cake, or my spiced sweet potato smoothie bowl.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 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
- 1 tsp. chia seeds
- 1 Tbsp. nut milk
- ½ tsp. honey (optional)
- In a small bowl, mix chia seeds with nut milk and optional honey.
- Refrigerate for 5 minutes, stir and refrigerate for another 5 minutes, or until ready to use.
- 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.
- Scrape into a bowl using a rubber spatula, sprinkle with toppings if desired and serve immediately.
*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.
The Local Sprout