Gingerbread Smoothie Bowl
My gingerbread smoothie bowl is perfectly spiced, loaded with nutrients, and the perfect start to a holiday morning.
Yield: 1 large bowl
- 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
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