This creamy, satisfying smoothie bowl uses a base of ube – Filipino purple yam – to give it its distinctive sweet and nutty flavor.
Ingredients
| Amount | Ingredient |
|---|---|
| 3 cup | Sweet potato, cooked and cooled – purple |
| 1 cup | Coconut milk, canned |
| 1 cup | Unsweetened almond milk |
| 2 medjool | Dates, pitted |
| 1 tsp | Vanilla extract |
| 2 tbsp | Ube powder |
| 2 tbsp | Maple syrup |
| 2 cup | Ice |
Directions
- Add all ingredients to the blender and pulse a few times to begin breaking down the frozen ingredients.
- If the mixture isn’t blending evenly, insert the tamper through the lid opening and stir to redistribute.
- Blend on LOW until smooth and creamy.
- Spoon into bowls and garnish with fresh fruit, granola, and your choice of chopped nuts.
Culinary tip: If you’re not able to find purple sweet potato at your local market, double the amount of ube powder and ice in the recipe. Nutritionist Tip: Ube is a purple yam originating from the Philippines. It’s even sweeter than its orange relative, and offers complex carbohydrates, fiber, and antioxidants.
Nutritional Information
Per serving (2)
580 calories, 22g fat, 82g carbs, 10g fiber, 36g sugar, 8g protein.
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.