This thick and creamy tropical sweet potato smoothie bowl is a fun & healthy way to start your day! Made in 10 minutes, breakfast or treat is kid-friendly, weight loss-friendly and can be customized to your liking.
How do you mix a fruit smoothie with a creamy sweet potato pie? By making tropical breakfast bowls, of course!
They feature a caramelly roasted sweet potato smoothie base and are topped with mango, kiwi and raspberries!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
This wonderfully textured sweet potato smoothie bowl mixture actually keeps you full and satiated for hours!
Many smoothies are mostly made with fruit that don’t offer enough substance to get you all the way to lunch.
If you need a break from oatmeal but still want some creamy, starchy and fruity goodness in the morning, it’s time to try our colorful and fluffy sweet potato smoothie bowls.
This vibrantly colored bowl is perfect for changing up your breakfast routine! There are even ways to save some time, as shown further below in this article.
- Sweet potato — roasted, bright orange smoothie bowl base.
- Banana — frozen and slightly thawed, they add a wonderful texture and natural sweetness.
- Oats — optional add-in to make this recipe more filling!
- Soy milk — to bring the different components together.
- Spices — vanilla extract and cinnamon are our favorites!
- Toppings — mango, raspberries, kiwi, chia seeds and mint leaves are a great combo.
In terms of kitchen equipment, you need a chopping board, a knife, blender, measuring tools and serving bowls.
How to make this smoothie bowl
- Roast the sweet potato and let it cool completely before making this smoothie bowl.
- Get two frozen bananas from the freezer and let them thaw for 2-3 minutes at room temperature.
- Place sweet frozen bananas, oats, soy milk, vanilla extract and cinnamon in a high-speed blender and blend until completely smooth.
- Don’t add any more liquid if possible and give your blender 2-3 minutes of blending!
- Divide between serving bowls and top with mango, chia seeds, fresh mint, raspberries and kiwi.
Easy, right? Get your kids in the kitchen to help make them, they love it!
Meal prep tip
Bake additional sweet potatoes in advance the next time you make them in the oven and use them for this bowl or salads!
Whenever bananas are on sale, buy some extra and freeze them for smoothies, bowls or banana ice cream.
Storage & serving
While sweet potato and banana need to be prepared in advance (cooked/frozen), the freshly made sweet potato smoothie bowl doesn’t keep well in the fridge for more than a day!
We usually enjoy it on its own or with a good cup of vanilla latte.
Tips & adjustments
Bump up the protein content by adding white beans, soy yogurt or silken tofu to the smoothie base.
Make it grain-free by omitting the rolled oats!
Add some nut or seed butter to the smoothie to make it more substantial and higher in fat.
You can even sneak in some veg: half a cup of zucchini or frozen cauliflower can be blended up with sweet potato and banana!
Make a warm sweet potato bowl by omitting the frozen banana and using less soy milk. Blend the freshly roasted baked sweet potato with a spritz of maple syrup and top with seasonal goodness!
Sweet potato tips
Don’t have baked or roasted sweet potato on hand but really craving this tropical smoothie bowl?
Well, you can either bake a sweet potato for about 30-40 minutes at 425 °C in the oven and let it cool off or try this quick microwave hack that supposedly produces cooked sweet potato in just 6 minutes!
Feel free to simply steam your sweet potato or go straight for some canned sweet potato puree.
If you’re completely out of orange sweet potatoes, use purple or Japanese, or go for pumpkin or butternut squash.
More breakfast recipes
Did you make our smoothie bowls and like them? Feel free to comment below, rate our recipe and Pin it here!
- 1 large sweet potato, roasted and cubed
- 2 medium bananas, sliced and frozen
- ½ cup rolled oats (40 g)
- ¼ cup unsweetened soy milk (60 ml)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ mango, peeled and diced
- 1 tablespoon chia seeds
- ½ cup fresh raspberries (60 g)
- 1 small kiwi, thinly sliced
- Fresh mint leaves, roughly chopped
- Prepare your ingredients by measuring, washing and slicing everything. If you don’t have a roasted sweet potato on hand, check out our article for some tips.
- Put the sweet potato, frozen bananas, oats, soy milk, vanilla extract and cinnamon in a high-speed blender and blend until completely smooth.
- It might take 2-3 minutes of blending — be patient because adding too much liquid makes the base too watery.
- Divide your sweet potato smoothie between two bowls and top with mango, chia seeds, fresh mint, raspberries and kiwi. Feel free to add anything else you like and enjoy!
- You can use orange, purple or Japanese sweet potatoes for this recipe!
- For an extra refreshing smoothie bowl, freeze your serving bowl beforehand and top the sweet potato base with some frozen berries!
- Find more tips & adjustments for this recipe in the article.
Nutrition Information:Yield: 2
Amount Per Serving: Calories: 400Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 11mgCarbohydrates: 87gFiber: 17gSugar: 47gProtein: 9g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!