Purple Sweet Potato Smoothie Bowl

5 from 2 votes

Cool down with this thick and creamy purple sweet potato smoothie bowl. High in antioxidants, this tasty snack is made with just 4 ingredients.

Total Time5

Course: Drinks

Cuisine: American

Servings: serving (16 ounces)

Calories: 220kcal

Put unsweetened almond milk, purple sweet potato powder, chia seeds and frozen blueberries into a blender. Secure lid.
Place ingredients into the blender in the order listed.
Blend until smooth.
Start the blender on LOW speed for 30 seconds. Use the tamper to help move the ingredients. Increase speed to HIGH for a full minute.
Pour smoothie into a bowl. Serve immediately.
Add optional toppings like purple sweet potato powder, chia seeds, and blueberries.

Almond milk is a popular liquid in smoothie bowls because it has a fairly mild nutty flavor. You can also use other milks like oat milk or dairy milk.
Avoid using fresh blueberries, which will make the smoothie too thin and watery.
To sweeten the smoothie, use 1 tablespoon date syrup or a chopped Medjool date.
When freezing your own blueberries, only use plump and firm berries. Throw away any pieces that are mushy or discolored.
If you want to thin the smoothie bowl, add a bit of almond milk and blend for another 10 seconds.
Refrigerate leftover smoothie bowl in an airtight container for up to 2 days. It will become less thick over time, so you might have to drink it as a normal smoothie.