You know I’m always up for adding vegetables to my smoothie bowls, it helps cut down on the sugar content from adding more than a serve or 2 of fruit and also means that I’m getting more variety in my diet. That’s always a good thing. The idea for this little number came from the good old sweet potato brownie. One of the first ‘healthy chocolate’ recipes to take the internet by storm.

It’s been a while since sweet potato brownies were an exciting new thing but turning them into a smoothie is a delicious twist. It basically tastes like delicious brownie batter! I love adding peanut butter for a little extrea protein and any nut butter will make things more filling.

You can use your preferred milk here, I’m tolerant of dairy and not vegan so I usually just use a lovely organic milk but I’ve also made it with almond and coconut milk and both were delicious.

To prep this smoothie you do need to cook and freeze the sweet potato. To do this I leave the skin on, cut it into bite sized chunks and steam or boil it until soft. I then store it in tupperware or re usable zip lock bags until i need it for the smoothies. If you do 2 sweet potatoes at the start of the week you’ll have enough for a weeks worth of smoothies. I also store banana for smoothies the same way, obviously no need to cook the banana!

Ingredients

1/2 cup steamed or boiled and frozen sweet potato chunks (see instructions above)

1/2 cup frozen banana chunks

1/2 cup full cream milk

1/3 cup water (if using almond or light milk use all almond milk as it has a thinner consistency)

1 Tbs peanut butter

1 heaped Tbs cacao

a few drops of vanilla extract

1 heaped Tbs of hemp powder or a similar plant based protein powder or yoghurt (also high in protein!)

Directions

Place all ingredients in a blender and blend until smooth. Add more liquid if you’d like it thinner.

HH. x