The Nutty Professor Smoothie Bowl

The Nutty Professor Smoothie Bowl

The Nutty Professor Smoothie Bowl

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When it comes to bringing apples and peanut butter together, you simply can’t go wrong. The love of this tasty combo runs deep. You can see this by all the creative ways people enjoy this dynamic duo. Sweet, crispy apples and protein rich creamy peanut butter taste just as satisfying when blended in a smoothie bowl. Made extra filling and nutrient dense with yam and oats, this healthy vegan smoothie bowl is one more way to celebrate the classic apples and peanut butter team.

Ingredients

2 large ripe bananas

½ cup of yam (1 medium, cooked, cooled and peeled)

¼ cup of unsweetened almond milk

1 teaspoon of vanilla

¼ teaspoon of fine sea salt

½ cup of rolled oats

¼ cup of creamy peanut butter

2 large medjool dates, pittted

1 large sweet apple (cored and sliced)

Crushed peanuts and apple slices for toppings

Makes 2-3 bowls

Method

1. First, cook your yam until it is soft. 5 minutes in the microwave should do the trick. Peel off the skin after it has cooled a bit and cut it into chunks. This can be done ahead of time.

2. Add your yam, bananas, almond milk, vanilla and salt to the blender container. Followed by the oats, peanut butter, dates and apple.

3. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using. If the smoothie is too thick, simply add more almond milk, 1 tablespoon at a time, until a desired consistency is reached.

4. Pour the nutty mixture which will be the consistency of loose oatmeal into two or three bowls and top with crushed peanuts and apple slices.

Enjoy as a protein packed and satisfying breakfast or a nutrient dense snack!

To learn more, click/tap on the ingredients in bold.

Other recipes with peanut butter you might like to try:

The PB & J Smoothie Bowl

The E.T. Smoothie Bowl

Peanut Butty Nice Cream

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The Nutty Professor Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

When it comes to bringing apples and peanut butter together, you simply can’t go wrong. Sweet, crispy apples and protein rich creamy peanut butter taste just as satisfying when blended in a smoothie bowl.

Ingredients

• 2 large ripe bananas
• ½ cup of yam  (1 medium, cooked, cooled and peeled)
• ¼ cup of unsweetened almond milk
• 1 teaspoon of vanilla
• ¼ teaspoon of fine sea salt
• ½ cup of rolled oats
• ¼ cup of creamy peanut butter
• 2 large medjool dates, pittted
• 1 large sweet apple (cored and sliced)

Instructions

1. First, cook your yam until it is soft. 5 minutes in the microwave should do the trick. Peel off the skin after it has cooled a bit and cut it into chunks. This can be done ahead of time.
2. Add your yam, bananas, almond milk, vanilla and salt to the blender container. Followed by the oats, peanut butter, dates and apple.
3. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using. If the smoothie is too thick, simply add more almond milk, 1 tablespoon at a time, until a desired consistency is reached.
4. Pour the nutty mixture which will be the consistency of loose oatmeal into three bowls and top with crushed peanuts and apple slices.

Calories

374.32

Fat (grams)

12.23

Sat. Fat (grams)

2.34

Carbs (grams)

63.80

Fiber (grams)

8.74

Net carbs

55.06

Sugar (grams)

31.29

Protein (grams)

8.39

Sodium (milligrams)

283.35

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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The Lovely Lemon Smoothie Bowl

The Lovely Lemon Smoothie Bowl

The Lovely Lemon Smoothie Bowl

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Are you in the pie for breakfast club? If you’re like me, that would be a definite yes. What if you could whip up that lemony meringue pie custard filling, in about ten minutes, and also know that it was completely healthy? My nutrient dense, Lovely Lemon smoothie bowl delivers all that. I like my lemon smoothie bowls to taste really lemony, so there’s lots of fresh squeezed lemon juice and zest in this recipe. I also added turmeric for its beautiful yellow color and for its anti-inflammatory benefits and flax meal which has long been hailed as a superfood. The key ingredient, however, to the ultimate creamy smoothie bowl, is silken tofu. It comes in a handy 12oz. box which is shelf stable and, when combined with ripe bananas, makes a seriously delicious custard style breakfast treat.

Ingredients

2 large ripe bananas

12 oz. (340 grams) of extra firm silken tofu

4 large medjool dates, pitted

2 oz. (¼ cup) of fresh squeezed lemon juice

2 teaspoons of organic lemon zest

1 tablespoon of flax meal

½ teaspoon of turmeric

1/8 teaspoon of fine sea salt

Fresh blueberries for topping

Makes 2 bowls

Method

1. First, add the base and the sweeteners to the blender container: the silken tofu, the bananas and the dates. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.

2. Next, zest and juice a medium sized lemon and add the zest and juice, along with the flax meal, turmeric and salt to the blender container. Turmeric, which is a potent anti-inflammatory, creates the lovely yellow color.

3. Securely attach the lid to your container and blend on medium speed util creamy, scraping down the sides as necessary or by using the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

4. Scoop the creamy lemony mixture, which will be the consistency of loose custard into two bowls and top with fresh blueberries.

Enjoy as a nutrient dense breakfast or a heathy dessert!

To learn more, click/tap on the ingredients in bold.

Other smoothie bowl recipes you might like to try:

The Orange Creamsicle Smoothie Bowl

The Key Lime Coconut Smoothie Bowl

The Chocolate Cherry Almond Smoothie Bowl

Printable Recipe Card:

Yield: 3 bowls

Author: Carol Clayton

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The Lovely Lemon Smoothie Bowl

Are you in the pie for breakfast club? If you’re like me, that would be a definite yes. You can whip up this lemon meringue pie-style smoothie bowl in about ten minutes, and also know that it's completely healthy!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 2 large ripe bananas
• 12 oz. (340 grams) of extra firm silken tofu
• 4 large medjool dates, pitted
• 2 oz. (¼ cup) of fresh squeezed lemon juice
• 2 teaspoons of organic lemon zest
• 1 tablespoon of flax meal
• ½ teaspoon of turmeric
• 1/8 teaspoon of fine sea salt

Instructions

1. First, add the base and the sweeteners to the blender container: the silken tofu, the bananas, and the dates. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.
2. Next, zest and juice a medium-sized lemon and add the zest and juice, along with the flax meal, turmeric, and salt to the blender container. Turmeric, which is a potent anti-inflammatory, creates the lovely yellow color.
3. Securely attach the lid to your container and blend at medium speed until creamy, scraping down the sides as necessary or by using the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
4. Scoop the creamy lemony mixture, which will be the consistency of loose custard into three bowls and top with fresh blueberries.

Notes:

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

256.77

Fat (grams)

5.51

Sat. Fat (grams)

0.80

Carbs (grams)

48.62

Fiber (grams)

5.63

Net carbs

42.99

Sugar (grams)

33.77

Protein (grams)

10.23

Sodium (milligrams)

95.97

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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The Clean Green Smoothie Bowl

The Clean Green Smoothie Bowl

The Clean Green Smoothie Bowl

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If you are new to the world of green smoothies and feeling cautious about eating that bright green color, I promise, after the first taste, you will be excited to spoon up some spinach. Green smoothies are such an easy and delicious way to add superfoods to your diet. The star of the show, spinach, is nice and mild, which allows the sweet pineapple and spicy ginger to really shine through. I like to use full fat coconut milk in this recipe which adds a luxurious creaminess, but feel free to use regular coconut milk or coconut water to make it a light breakfast or an energizing snack. This is my go-to bowl if I’m short on time and need to get in some tasty quick greens. It’s also comforting to know that you’re eating multiple servings of fruits and vegetables even before heading out the door! This nutrient dense smoothie bowl tastes wonderful topped with fresh figs, pineapple and coconut flakes. But it makes a great backdrop for almost any mix-ins you have on hand, from fresh berries to your favorite granola.

Ingredients

2 large ripe bananas

½ cup of full fat coconut milk (the kind that comes in a can)

1 inch piece of raw ginger, skin on and sliced

1/8 teaspoon of salt

1 cup of frozen pineapple chunks

2 packed cups of fresh spinach

Fresh figs, pineapple and coconut flakes for toppings

Makes 2 bowls

Method

1. First add the bananas and the coconut milk to your blender container. Feel free to use regular or lite coconut milk if you prefer. But, full fat coconut milk makes for a richer, creamier and more filling smoothie bowl.

2. Next add the raw ginger and the salt. So why not peel the ginger? Simply because it’s not necessary! Fresh ginger peel will be undetectable after blending. Leaving the peel on also wastes less of this flavorful, root not to mention time digging around all those nooks and crannies with a vegetable peeler or a spoon.

3. Now it’s time for the frozen pineapple chunks and the spinach. 2 cups of packed spinach is about 2 large handfuls.

4. Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated. This will take about a minute or more depending on your blender. If you have a Vitamix, use the tamper to push the food down and around toward the blade. Or just stop and scrape the sides of the container as needed.

5. Pour the sweet green mixture which will be the consistency of a thick smoothie into two bowls and top with fresh figs, pineapple and coconut flakes.

Enjoy as a superfood breakfast or an energizing snack!

To learn more, click/tap on the ingredients in bold.

Other green smoothie bowl recipes you may like to try:

The Pistachio Almond Smoothie Bowl

The Peas Be Green Smoothie Bowl

The Evergreen Smoothie Bowl

The Monster Mash Smoothie Bowl

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The Clean Green Smoothie Bowl

Yield: 2 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

If you are new to the world of green smoothies and feeling cautious about eating that bright green color, I promise, after the first taste, you will be excited to spoon up some spinach!

Ingredients

• 2 large ripe bananas
• ½ cup (4 oz.) of full fat coconut milk (the kind that comes in a can)
• 2 teaspoons of raw ginger, skin on and sliced (1" piece)
• 1/8 teaspoon of salt
• 1 cup of frozen pineapple chunks
• 2 cups of fresh spinach (packed)

Instructions

1. First add the bananas and the coconut milk to your blender container. Feel free to use regular or lite coconut milk if you prefer. But, full fat coconut milk makes for a richer, creamier and more filling smoothie bowl.
2. Next add the raw ginger and the salt. So why not peel the ginger? Simply because it’s not necessary! Fresh ginger peel will be undetectable after blending. Leaving the peel on also wastes less of this flavorful, root not to mention time digging around all those nooks and crannies with a vegetable peeler or a spoon.
3. Now it’s time for the frozen pineapple chunks and the spinach. 2 cups of packed spinach is about 2 large handfuls.
4. Secure the lid on the container and blend, starting on low and working up to medium speed until the ingredients are creamy and fully incorporated. This will take about a minute or more depending on your blender. If you have a Vitamix, use the tamper to push the food down and around toward the blade. Or just stop and scrape the sides of the container as needed.
5. Pour the sweet green mixture which will be the consistency of a thick smoothie into two bowls and top with fresh figs, pineapple and coconut flakes.

Calories

346.41

Fat (grams)

12.76

Sat. Fat (grams)

10.87

Carbs (grams)

61.34

Fiber (grams)

5.59

Net carbs

55.75

Sugar (grams)

42.65

Protein (grams)

4.01

Sodium (milligrams)

162.04

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

The Blueberry Bliss Smoothie Bowl

The Blueberry Bliss Smoothie Bowl

The Blueberry Bliss Smoothie Bowl

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My inspiration for this flavorful smoothie bowl came from a favorite biscotti recipe. This classic Italian dipping cookie had the usual lemon and almonds but also a special ingredient, ground anise, which adds and exotic twist. I also added sweet, antioxidant rich blueberries, to marry all these flavors together. The result is pure bliss. The base of this plant-based smoothie bowl is beans, which are essentially undetectable when blended, adding nutrient dense protein and fiber. Beans, paired with bananas, blend up super creamy, creating a sweet and comforting breakfast treat that keeps you satisfied all morning long!

Ingredients

1½ cups of white beans (1) 15 oz can) drained and well rinsed (cannellini work well)

2 large very ripe bananas

2 large pitted medjool dates

¼ cup of unsweetened almond milk

1 tablespoon of freshly squeezed lemon juice

1 teaspoon of organic lemon zest

1 teaspoon of ground star anise

1/8 teaspoon of fine sea salt

2 tablespoons of almond butter

1½ cups of frozen blueberries

Fresh blueberries and shaved almonds for toppings

Makes 2-3 bowls

Method

1. First add the smoothie bowl base and sweeteners to the blender container: the white beans, bananas and dates. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.

2. Next add the liquids and flavorings: the almond milk, lemon juice and zest, the ground anise and salt. The salt helps marry all the flavors together.

3. Add the almond butter and frozen blueberries next.

4. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

5. Pour the creamy mixture, which will be the consistency of pancake batter, into two bowls and top with shaved almonds and fresh blueberries.

Enjoy as an antioxidant and protein rich breakfast or a satisfying snack!

To learn more, click/tap on the ingredients in bold.

Other blueberry smoothie bowl recipes you may enjoy:

The Yammy Jammy Smoothie Bowl

The Superfoodie Smoothie Bowl

The Acai Berry Blast Smoothie Bowl

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The Blueberry Bliss Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

My inspiration for this flavorful smoothie bowl came from a favorite biscotti recipe. This classic Italian dipping cookie had the usual lemon and almonds but also a special ingredient, ground anise, which adds and exotic twist. I also added sweet, antioxidant rich blueberries, to marry all these flavors together. The result is pure bliss.

Ingredients

• (1) 15 oz. can of cooked cannellini beans (1½ cups) drained and well rinsed
• 2 large very ripe bananas
• 2 large pitted medjool dates
• 2 oz. (¼ cup) of unsweetened almond milk
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of organic lemon zest
• 1 teaspoon of ground star anise
• 1/8 teaspoon of fine sea salt
• 2 tablespoons of almond butter
• 15 oz. (1½ cups) of frozen blueberries

Instructions

1. First add the smoothie bowl base and sweeteners to the blender container: the white beans, bananas and dates. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.
2. Next add the liquids and flavorings: the almond milk, lemon juice and zest, the ground anise and salt. The salt helps marry all the flavors together.
3. Add the almond butter and frozen blueberries next.
4. Securely attach the lid to your container and blend util creamy, starting on low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
5. Pour the creamy mixture, which will be the consistency of pancake batter, into two or three bowls and top with shaved almonds and fresh blueberries.

Calories

386.35

Fat (grams)

7.71

Sat. Fat (grams)

0.71

Carbs (grams)

74.12

Fiber (grams)

13.97

Net carbs

60.15

Sugar (grams)

34.58

Protein (grams)

12.61

Sodium (milligrams)

94.49

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

The Pistachio Almond

The Pistachio Almond Smoothie Bowl

The Pistachio Almond Smoothie Bowl

Jump To Recipe

Just like the beloved pistachio almond ice cream, you’ll go nuts over this pistachio almond smoothie bowl. I’ve taken the same great combination of flavors and given them a whole food plant based twist. The base of our smoothie bowl is white beans which are undetectable in taste and, combined with the healthy fats of pistachios and avocado, make it a totally delicious protein bomb. It blends up into a beautiful pale green color that comes naturally from the avocado. I love to add in a small zucchini with the skin on for an extra green vege boost. This is a smoothie bowl I crave after a long run or just when I’m extra hungry, as the dense nutrients of the nuts, beans and avocado, blended with sweet bananas and dates, are super satisfying and filling.

Ingredients

1½ cups of white beans (1 15 oz can) drained and well rinsed

2 large very ripe bananas

4 large pitted medjool dates

½ cup of unsweetened almond milk

1 teaspoon of almond extract

1/8 teaspoon of fine sea salt

1 ripe avocado

¼ cup of shelled pistachio nuts

1 small zucchini (about 4”) optional but recommended

Cherries, coconut flakes, chopped pistachios for toppings

Makes 3 bowls

Method

1. First up let’s add the base to the blender container followed by the sweeteners. These are the beans the bananas and the dates. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups. Very ripe bananas are naturally very sweet and, along with dates, make for a pleasantly sweet smoothie bowl without adding any refined sugar.

2. Next add the liquids and the flavorings: the almond milk, almond extract and salt. Don’t worry, your smoothie bowl won’t taste salty; adding salt will just help marry all the lovely flavors together.

3. Now comes the fun part, adding in the healthy fats. These are the avocado (peeled and de-stoned) and the shelled pistachio nuts. These ingredients add a wonderful creamy richness, keeping you full for a long time. I also like to add in a small zucchini for an extra vege boost. Zucchini blends up wonderfully creamy, and has a mild almost undetectable flavor. They also give the smoothie bowl a nice overall texture and color.

4. Securely attach the lid to your container and blend on medium speed util creamy, scraping down the sides as necessary or by using the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using. If the mixture is not swirling freely while blending, just add in a bit more almond milk.

5. Scoop the lovely pale green mixture, which will be the consistency of loose pudding, into three bowls and top with cherries, chopped pistachios and coconut flakes.

Enjoy as a healthy and satisfying breakfast or anytime you want a nutrient dense decadent snack!

To learn more, click/tap on the ingredients in bold.

Other recipes with almond you might like to try:

The Chocolate Cherry Almond Smoothie Bowl

The Cherry Blossom Smoothie Bowl

Chocolate Cherry Almond Nice Cream

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The Pistachio Almond Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Just like the beloved pistachio almond ice cream, you’ll go nuts over this pistachio almond smoothie bowl. I’ve taken the same great combination of flavors and given them a whole food plant based twist.

Ingredients

• (1) 15 oz. can of cooked cannellini beans (1½ cups) drained and well rinsed
• 2 large very ripe bananas
• 4 large medjool dates, pitted
• 4 oz. (½ cup) of unsweetened almond milk
• 1 teaspoon of almond extract
• 1/8 teaspoon of fine sea salt
• 1 ripe avocado
• ¼ cup  (21 grams) of pistachio nuts, shelled
• 1 small zucchini (about 4”) optional but recommended

Instructions

1. First let’s add the base to the blender container followed by the sweeteners. These are the beans the bananas and the dates. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, just measure out 1½ cups.
2. Next add the liquids and the flavorings: the almond milk, almond extract and salt.
3. Now comes the fun part, adding in the healthy fats. These are the avocado (peeled and de-stoned) and the shelled pistachio nuts. I also like to add in a small zucchini for an extra vege boost. Zucchini blends up wonderfully creamy, and has a mild almost undetectable flavor. 
4. Securely attach the lid to your container and blend on medium speed util creamy, scraping down the sides as necessary or by using the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using. If the mixture is not swirling freely while blending, just add in a bit more almond milk.
5. Scoop the lovely pale green mixture, which will be the consistency of loose pudding, into three bowls and top with cherries, chopped pistachios and coconut flakes.

Calories

452.88

Fat (grams)

14.32

Sat. Fat (grams)

2.07

Carbs (grams)

75.70

Fiber (grams)

15.79

Net carbs

59.91

Sugar (grams)

34.90

Protein (grams)

13.54

Sodium (milligrams)

127.95

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

The Brownie Batter

The Brownie Batter Smoothie Bowl

The Brownie Batter Smoothie Bowl

Jump To Recipe

Have you ever made brownies and found that eating the batter is just as glorious as the brownies themselves?! It’s chocolatey, sweet and creamy with a touch of cakiness, yet rich and fudgy. It’s instant gratification at it’s best because you don’t have to wait for the batter to cook, cool or come out perfect. It’s perfect as it is. So picture this: healthy brownie batter…that you can feel good about eating… for breakfast! My brownie batter smoothie bowl is made from Japanese sweet potato, which has a concentrated sweetness and a thick, creamy texture that is hailed as a nutrient dense super food. Blended with protein rich oats and almond butter, sweetened with ripe bananas and dates, and made chocolatey with the all the goodness raw cacao powder, it’s a healthy chocolate lover’s dream come true!

Ingredients

1 medium Japanese sweet potato, cooked cooled and peeled

½ cup of organic rolled oats

2 large very ripe bananas

4 large medjool dates, pitted

1 cup of unsweetened almond milk (oat milk works well too)

¼ cup of almond butter

¼ cup of raw organic cacao powder

1 teaspoon of vanilla

1/8 teaspoon of fine sea salt

Crushed walnuts, cacao nibs and coconut flakes for toppings

Makes 3 bowls

Method

1. First up, pop your Japanese sweet potato into the microwave for about 5 minutes and peel it after it’s had a chance to cool. You can speed up this process by putting it in the freezer while you gather your other ingredients. Add the sweet potato along with the rolled oats to a blender container. These ingredients are the base to our smoothie bowl.

2. Next come the sweeteners, bananas and dates. Using really ripe bananas, that are covered all over with black spots, will naturally sweeten your smoothie bowl. Dates that are large and squishy are the easiest to blend.

3. Pour in the almond (or oat) milk and add the almond butter next followed by the flavorings: raw organic cacao powder, vanilla and salt.

4. Secure the lid onto the blender container and blend, starting on low speed and working up to medium speed. You may need to stop and scrape down the sides of the container as you go, or use the tamper to push the food down and around towards the blade, if blending with a Vitamix.

5. Scoop the wonderful chocolatey mixture, which will look just like brownie batter, into three bowls and top with crushed walnuts, cacao nibs, coconut flakes and a drizzle of tahini.

Enjoy as the ultimate good mood food for breakfast or as a super healthy dessert.

To learn more, click/tap on the ingredients in bold.

Other chocolate smoothie bowls you may enjoy:

The E.T. Smoothie Bowl

The Rocky Road Smoothie Bowl

The Super Foodie Smoothie Bowl

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The Brownie Batter Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

So picture this: healthy brownie batter that you can feel good about eating… for breakfast! My brownie batter smoothie bowl is blended with Japanese sweet potato, protein rich oats and almond butter, sweetened with ripe bananas and dates, and made chocolatey with the all the goodness raw cacao powder, it’s a healthy chocolate lover’s dream come true!

Ingredients

• 1 medium Japanese sweet potato, cooked cooled and peeled
• ½ cup of organic rolled oats
• 2 large very ripe bananas
• 4 large medjool dates, pitted
• 1 cup of unsweetened almond milk (oat milk works well too)
• ¼ cup of almond butter
• ¼ cup of raw organic cacao powder
• 1 teaspoon of vanilla
• 1/8 teaspoon of fine sea salt

Instructions

1. First, pop your Japanese sweet potato into the microwave for about 5 minutes. You’ll know it’s cooked when it is soft all over. Peel it after it’s had a chance to cool a bit. You can speed up this process by putting it in the freezer while you gather your other ingredients. Add the sweet potato along with the rolled oats to a blender container.
2. Next come the sweeteners, bananas and dates. Using really ripe bananas, that are covered all over with black spots, will naturally sweeten your smoothie bowl.
3. Pour in the almond (or oat) milk and add the almond butter next followed by the flavorings: raw organic cacao powder, vanilla and salt.
4. Secure the lid onto the blender container and blend, starting on low speed and working up to medium speed. You may need to stop and scrape down the sides of the container as you go, or use the tamper to push the food down and around towards the blade, if blending with a Vitamix.
5. Scoop the wonderful chocolatey mixture, which will look just like brownie batter, into three bowls and top with crushed walnuts, cacao nibs and coconut flakes.

Calories

435.13

Fat (grams)

14.64

Sat. Fat (grams)

1.20

Carbs (grams)

71.81

Fiber (grams)

11.35

Net carbs

60.46

Sugar (grams)

36.13

Protein (grams)

10.71

Sodium (milligrams)

102.71

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan