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Purple Sweet Potato Smoothie Bowl with Crunchy Cacao Nibs

Spring is trying to emerge (see daffodil!) and the marginally less inclement weather means I feel less freakish for indulging in my perennial smoothie bowl fixation.

The crunch of the cacao nibs interspersed in the smoothie gives little bites of texture as well as pops of deep cacao flavour. It goes especially well with the earthy sweetness of the sweet potato. This is more dessert than smoothie bowl.

Purple Sweet Potato Smoothie Bowl with Crunchy Cacao Nibs


Purple Sweet Potato Smoothie Bowl with Crunchy Cacao Nibs
Serves 1

Ingredients:

1/2 medium purple sweet potato, cooked, cooled and peeled
1 stick celery
handful red cabbage
2 chicory leaves
2" piece courgette
qtr ripe avocado, peeled and destoned
1/2 a small ripe banana
handful frozen blueberries
1 tsp acai poweder
1 tablespoon baobab powder
1/2 - 1 cup coconut milk
2 tbsp cacao nibs  (I use this one -  use code IMPAL10 for 10% discount), plus extra to garnish

Toppings: hemp hearts, cashew nuts, bee pollen


Instructions:
1. In a high powered blender, blend all smoothie ingredients except cacao nibs until smooth. Start with 1/2 cup coconut milk and add extra if too thick.
2. Stir through cacao nibs.
3. Decant into a serving bowl and top with seeds, nuts and extra cacao nibs.

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