How do you mix a fruit smoothie with a creamy sweet potato pie? By making tropical breakfast bowls, of course! Our bowls are made with a vegan sweet potato smoothie base and topped with mango, kiwi and raspberries!
Fluffy, caramelly roasted orange sweet potatoes that are infused with cinnamon and vanilla before being blended with frozen bananas into a creamy, wonderfully textured sweet potato smoothie bowl mixture that actually keeps you full and satiated.
Are you intrigued? Because let’s face it, most smoothie bowls are just made from fruit and maybe some nut butter, both of which don’t offer enough substance to get you all the way to lunch.
This filling and fun plant-based breakfast or snack (really, our sweet potato smoothie bowl can be enjoyed any time of day!) is vibrantly colored, full of antioxidants and just perfect to change up your routine.
Kids love this treat and can even help to make it — vegan smoothie bowls are really simple and a lot of fun. These breakfast bowls even support healthy weight loss, as they are low-calorie, nutritious and really satiating.
We’ve recently been sharing some of our favorite ways of enjoying sweet potatoes — as oil-free baked fries or added to a colorful salad. But have you ever thought about eating them for breakfast?
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!
Let’s go over some basics and tips to help you nail this breakfast treat.
What’s a Sweet Potato Smoothie?
You’re probably very familiar with different types of smoothies already — but adding some sweet potato into the mix might be something new. We love experimenting with nontraditional ingredients to create different tasty and nutritious meals!
If you want to make a sweet potato smoothie, it’s important to know that your sweet potato has to be either cooked, steamed, roasted or baked before being added to your blender jar!
For a really convenient version, simply go with some canned sweet potato (or pumpkin) puree. You can blend this starchy goodness with sweet fruit like banana, creamy coconut or soy milk and add different nut butters to the mix.
Benefits of Sweet Potato Smoothie Bowls
Although spuds are sometimes viewed as not really nutritious, the truth is quite the opposite! Especially when looking at sweet potatoes, you can see that they are an excellent source of vitamin A, vitamin C, manganese, potassium and other essential nutrients.
Thanks to their complex carbs as well as high fiber and water content, they are perfect for weight loss or healthy weight maintenance. Sweet potatoes are low in calorie density which means you can eat your fill of them while losing weight effortlessly!
Instead of fearing starches and preparing a smoothie made of just fruit or a mixture of fruits and veggies, it’s a fantastic idea to add complex carbs to your breakfast bowl — not only do you add more essential nutrients and variety for gut bacteria to feed on, but this simple step also helps you feel full for much longer!
Keep on reading to see what else we love about sweet potato breakfast bowls.Mango Chocolate Smoothie Recipe →
The Best Tropical Vegan Smoothie Bowl
The sweet potato smoothie base is done in just a couple of minutes, but this recipe does require some preparation.
We personally like to bake a couple of sweet potatoes at a time to enjoy over the following days — there are so many ways you can prepare them!
The other thing we routinely do is to freeze a bunch of ripe bananas for a quick dessert or tropical smoothie bowl like this.
How to Make a Smoothie Bowl
If you want to create a delicious vegan smoothie bowl, you need to make an extra thick smoothie so that you can pour it into a bowl and top it to your heart’s desire.
You can achieve this by either using frozen fruits or vegetables (looking at you, cauliflower and spinach!) or by adding some starchy foods like oats, cooked quinoa, beans or sweet potatoes — the last of which is going to be used in this recipe.
Our tropical smoothie bowl with mango and kiwi is made with a cooked and cooled orange sweet potato. To make it, simply put that sweet potato into a blender jar together with some frozen bananas, rolled oats (even more complex carbs to make our thick base!), plant-based milk and some spices.
Once everything’s blended into a homogeneous mixture, divide it between two serving bowls and dress the orange breakfast bowl with seasonal fruit, nuts, granola or any of the following ideas.
Delicious Vegan Smoothie Bowl Toppings
There’s no excuse to not make a delicious and tasty sweet potato breakfast bowl using whatever you have on hand! Those kinds of meals can be some of the best.
Tips for the Best Vegan Sweet Potato Smoothie Bowl
Do you want to increase the protein or fat content of this smoothie bowl? No mango or roasted sweet potato on hand? Here are our tips so you can still create the best vegan sweet potato smoothie bowl you’ve ever had today.
Healthy Breakfast Bowl Add-Ins
Are you up for some veggies in your breakfast? We introduced the idea when sharing our chocolate zucchini oats a while ago, and this smoothie bowl is another dish that can certainly be used to sneak more vegetables into your meals — just add some frozen cauliflower, zucchini or spinach to your sweet potato base.
You won’t be able to taste them, especially if you start slowly. The same goes for protein-rich beans, soy yogurt or silken tofu if you want to go that route!
We sometimes like to add some nut or seed butter to the sweet potato mixture or use a splash of coconut milk to make it even creamier!
No Kiwi or Mango on Hand?
This recipe for a tropical sweet potato smoothie bowl is perfect for summer; topping this breakfast bowl with seasonal fruit elevates it to a whole new level!
But which fruit is in season changes throughout the year, and we encourage you to alter the toppings for your oatmeal or vegan smoothie bowl to fit your time and location.
You really cannot go wrong here — apple, pear and pomegranate is also a fantastic combination!
Easy Sweet Potato Hacks
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 a cooked sweet potato in just 6 minutes!
Feel free to simply steam your sweet potato if you want or go straight for some canned sweet potato puree (no ingredients added!).
If you’re completely out of orange sweet potatoes, use purple or Japanese, or go for pumpkin or butternut squash.
Grain-Free Sweet Potato Smoothie Bowl
You can omit the ½ cup oats if you want to keep this breakfast bowl grain-free or lower in calories and carbs. Oats blend in nicely and add some thickness as well as satiety, but they are not essential to the recipe.
Take a look at the section above for some delicious grain-free topping options!
Hot or Cold Smoothie Breakfast Bowl?
While there’s nothing better than a cool, creamy sweet potato breakfast bowl during summer, there’s a way to make this a warming winter morning meal!
Simply skip the frozen banana and use a little less soy milk when blending up your freshly roasted or baked sweet potato! By doing this, you can create a warm, caramelly base that can be topped with seasonal add-ons.
More Easy Vegan Breakfast Recipes
Start your day off right with a delicious plant-based meal! Here are more easy and healthy, completely whole food plant-based (sugar-free!) breakfast ideas for you.
We hope you found our tips around creating vegan sweet potato smoothie or breakfast bowls helpful and are looking forward to getting started! You won’t regret making this delicious tropical recipe.
How do you like your smoothie bowls, and what is your go-to plant-based breakfast? Feel free to comment below and rate our recipe if you made it! You can also Pin the recipe for later or tag us on Instagram if you made them – we’d love to see your creations!
- 1 large sweet potato, roasted and cubed (8.8 oz / 250 g)
- 2 medium bananas, sliced and frozen
- ½ cup rolled oats (40 g)
- ¼ cup unsweetened soy milk (60 ml)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 large mango, peeled and diced
- 1 tablespoon chia seeds
- 3 tablespoons fresh mint leaves, roughly chopped
- 1 cup fresh raspberries (120 g)
- 2 small kiwis, thinly sliced
- 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 a good 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!
- Whenever bananas are on sale, buy 3-4 bunches and leave them to ripen on the counter for at least 5-6 days, until they turn really brown and spotty. Peel and freeze the bananas – they are great in smoothie bowls and banana ice-cream!
- To lower the calorie content, you can swap the soy milk for water — any plant-based milk can be used depending on nutritional and taste preferences.
- 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!