Smoothie bowls are a great way to begin your day. This recipe contains all of the nutrient density of our incredible smoothies for an energetic day along with a slight change in texture to mix things up. Instead of drinking them, you get to eat them!
Sweet potatoes (or any vegetable) may seem like an unlikely ingredient in a chocolate smoothie bowl.
Do you recall how delicious and creamy adding an avocado to your smoothie was the first time you tried it?
My absolute hands-down favorite carb/vegetable is yams/ sweet potatoes. (You want to get the ones with the orange color inside) Adding this to your smoothie bowl just might make you dance!
They are not only rich in nutrients, but their mild, sweet flavor will have you licking your lips!
During the upcoming cleanse/ reset you will experience more recipes like these and discover some vegetables you may have not tried before. Here is the recipe!
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Sweet Potato Chocolate Smoothie Bowl
Ingredients:
1 cup almond milk
1 avocado
1 medium sweet potato, steamed and frozen
1/4 cup raw cacao powder
2 T. raw almond butter
1 tsp. vanilla
1/4 tsp. cinnamon
1-2 pitted dates
pinch of salt
2 scoops Shaklee Chocolate Life Shake
Toppings:
unsweetened coconut
macadamia nuts
raw cacao nibs
Preparation
1. Slice sweet potato. Steam sweet potato pieces until cooked through. Place in an airtight container and freeze overnight. If you're in a pinch for time, simply steam and cool potatoes and add ice to your blender.
2. Add all ingredients, except milk, to blender. Add 1/2 of milk to blender and blend on high. Add only the amount of milk required to make the mixture smooth (this will help keep the mixture thick so it's a thick texture and not simply a smoothie). Using frozen sweet potato also helps ensure that the mixture will remain thick.
3. Divide the mixture into two bowls and add desired toppings.
Serve Immediately. Bon Appetit!
PS Hey friends! If you try this recipe, let us know what you think by leaving a comment and tagging a foto #smarenkainspiredliving on Instagram. Love from the heart friends!
Thanks to Allison for this recipe😊
