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–+ servings

Sweet Potato Chocolate Smoothie Bowl with Pumpkin Spice

A high fiber treat that's also decadently creamy, this whole food plant-based date sweetened smoothie bowl is bursting with warm soothing flavor. Top it with healthy cacao nibs and quinoa flakes for a satisfying crunch.
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Anti Inflammatory Diet, Plant-Based, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 2

Equipment

  • Food Processor or High Speed Blender

Ingredients
  

FOR THE SMOOTHIE

  • ¼ cup rolled oats, quick or old fashioned
  • 1 cup cooked sweet potato or yam*
  • 1 cup plant milk
  • ¼ cup dates, sliced**
  • ¼ cup plain unsweetened plant-based yogurt
  • 1 Tbsp cocoa powder
  • 1 Tbsp tahini (or sub with almond, cashew or sunflower seed butter)
  • 2 tsp ground flaxseed
  • 1 to 1½ tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1 tsp ground turmeric (optional)

TOPPINGS

  • 2 Tbsp plain unsweetened plant-based yogurt
  • 2 Tbsp quinoa flakes (or sub with chopped nuts or unsweetened grated coconut)
  • 2 Tbsp cacao nibs (or sub with grated vegan chocolate)

Instructions
 

  • Place rolled oats in q food processor or high speed blender and pulse until you achieve the texture of coarse oat flour. How much you pulse is up to you. Pulse more if you want the smoothie bowl to be as smooth as possible
  • Add all other smoothie ingredients to the ground oats in the food processor or blender (note that this does not include the TOPPINGS ingredients) and process until smooth. You will probably need to push down the sides several times with a silicone spatula so that everything is processed
  • Divide smoothie into two separate bowls and add toppings

Notes

*The sweeter the sweet potato the better. I like to use garnet yams. Check out my a step by step guide to cooking sweet potatoes and yams  for baking 
**Slice before measuring and be sure to remove pits and hard bits
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Tried this recipe? Let me know how it was!