Sweetpotato Smoothie Bowl
Prep time
90 – 110 minutes
Why not start your day with something a little different? Our Sweetpotato Smoothie Bowl blends sweetpotatoes into a thick, creamy base, perfect for layering with your favourite toppings. Topped with crunchy granola, seeds, and fresh fruit, it brings together a mix of textures that make each spoonful more satisfying. The natural sweetness from ingredients like dates keeps it balanced, without the need for refined sugars. Packed with fibre and slow-release energy, it’s a simple way to stay fuller for longer while adding more nutrients to your routine. Ideal for breakfast or a mid-day reset, this bowl is proof that sweetpotatoes work just as well chilled as they do cooked.
Serving
For the sweetpotatoes
- 500 g sweetpotatoes
For the crunch
- 30 g 5-kernel seed mix
- 40 g oats
- 30 g honey
- 1 tsp salad oil
For the smoothie and toppings
- 250 g fine sugar
- 6 blood oranges
- 1 lemon
- 2 bananas
- a pinch of ras el hanout
- lemon juice, to taste
- 60 g pomegranate seeds
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 420kcals
Fat: 6g
Carbohydrates: 78g
Protein: 7.5g
Directions
Step 1
Preheat the oven to 180°C. Wrap all but one of the sweetpotatoes in foil and bake for 60 to 80 minutes until soft. Scoop out 300 g of cooked sweetpotato pulp and set aside.
Step 2
In a bowl, mix the seed blend, oats, honey and oil. Spread on a baking tray lined with baking paper and roast until golden brown. Remove and let cool.
Step 3
Reduce the oven temperature to 100°C. Peel the remaining sweetpotato and slice it very thinly.
Step 4
Place the sugar and 250 ml water in a saucepan and bring to a boil. Add the sweetpotato slices and let steep for 30 minutes. Drain the syrup (reserve for sweetening other dishes if desired).
Step 5
Arrange the soaked slices in a single layer on a baking tray lined with baking paper. Bake for about 2 hours, turning halfway through, until crisp. Set aside to cool for garnish.
Step 6
Squeeze the juice from the blood oranges and lemon.
Step 7
Peel and slice the bananas, sprinkling them with a little lemon juice to prevent browning.
Step 8
Blend the orange juice, the remaining lemon juice, half the banana slices and the 300 g sweetpotato pulp. Season with a pinch of ras el hanout to taste.
Step 9
Pour the smoothie into bowls and top with the seed crunch, sweetpotato chips, remaining banana slices and pomegranate seeds.
