Fall spice meets huge smoothie bowls today friends.
If you’re a fan of cinnamon spiced treats or creamy, thick, and naturally sweet smoothies, this recipe is for you.
Let’s make a big spiced sweet potato smoothie bowl!
A year ago I discovered the wonder of putting sweet potatoes in smoothies. Slowly but surely this discovery transformed into different types of bowls (like my mint chocolate smoothie, golden milk smoothie bowl, and coconut matcha smoothie bowl) and is now my go-to.
Frozen, blended sweet potatoes are the ultimate treat. Top them off with some extra superfoods and you’ve got yourself more than just a smoothie—you’ve got yourself a loaded smoothie meal.
(This post is a spin-off of my original sweet potato-almond butter smoothie. New and improved you could say.)
Along with the sweet potato, I add frozen banana (for extra sweetness), frozen cauliflower (for extra volume & nutrients), nut butter (for protein), a date (for a bit of caramel flavor), pumpkin pie spice (for that taste of fall), and just a bit of almond milk (so it blends nice a smooth). This combo creates the perfect naturally gluten free and vegan autumn spiced smoothie bowl.
I hope you love this recipe as much as I do. It is:
& naturally sweet
This smoothie would pair great with my gluten free zucchini bread muffins for a big brunch (you can divide this recipe into smaller portions if you’re serving it with other treats!). I topped my bowl with Paleoanola (see notes section for more details), but it would also taste great with my homemade granola recipe!
If you like this recipe you might also like my sweetheart smoothie bowl, almond chai smoothie bowl, sweet potato maca overnight oats, or sweet potato walnut brownies.
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!
Spiced Sweet Potato Smoothie Bowl
- 1 small sweet potato cooked, chopped, and frozen
- 1/3 banana frozen if possible
- 1 cup cauliflower frozen
- 1 Tbsp. almond butter
- 1 medjool date pitted
- 1 tsp. pumpkin pie spice
- 1/2 cup almond milk or other plant-based milk
- chia seeds
- hemp seeds
- shredded coconut
- extra sliced banana
- extra nut butter—for drizzling
- Place all ingredients in blender. Blend on high until smooth and creamy, scraping the edges halfway through to ensure evenness.
- Scrape into bowl, sprinkle with toppings if desired and serve immediately.
This looks delicious and perfect for a cozy morning! I’m going to try this soon.
Let me know what you think!