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+ servings

Gingerbread Smoothie Bowl

My gingerbread smoothie bowl is perfectly spiced, loaded with nutrients, and the perfect start to a holiday morning.
Prep Time10 mins
Total Time10 mins
Course: Breakfast, Dessert, Smoothie
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 1 large bowl
Author: The Local Sprout



  • 1/2 large white sweet potato steamed and frozen
  • 1/4 banana frozen
  • 1/2 cup cauliflower florets frozen
  • 1/2 cup nut milk + more to thin
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract

Chia Pudding (optional):

  • 1 tsp. chia seeds
  • 1 Tbsp. nut milk
  • 1/2 tsp. honey optional

Toppings (optional):


For the chia pudding:

  • 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.

For the smoothie:

  • 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.


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.


Serving: 1g | Calories: 175kcal | Carbohydrates: 35.1g | Protein: 6.1g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 86mg | Fiber: 7.1g | Sugar: 11.9g