21st August 2020

Food / Isla Rechner

Recipe: Purple Sweet Potato, Blueberry and Coconut Smoothie Bowl

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Recipe: Purple Sweet Potato, Blueberry and Coconut Smoothie Bowl

Serves: 1

Cooks in: 30 mins

Difficulty: Easy

Ingredients

80g purple sweet potato, cooked
100g frozen blueberries
¼ cup of coconut milk
5g honey
5g flaked toasted almond flakes
4 blackberries
4 raspberries
20g fresh blueberries

Tips

Smoothie bowls have become breakfast staples all over the world. My version is as colourful as it is nutritious and vegan too. Blueberries are high in fibre, magnesium and potassium. If you want a quick breakfast, roast the sweet potato the night before.

Method

1. Preheat oven to 180C. On a roasting tray, place a small purple sweet potato into the oven, skin on, for 20 minutes or until cooked through.

2. Run the sweet potato under cool water, peel chop and leave to thoroughly cool.

3. In a small blender place the cool sweet potato, frozen blueberries, coconut milk and honey and blend until smooth.

4. Scoop into a bowl, decorating with fresh berries and almonds

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Isla Rechner
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As group pastry chef of Granger & Co., London-based Isla Rechner can mostly always be found cooking up a storm with her delicious pastry recipes. Over the years, her style has been heavily influenced by growing up around delicious produce in her native South Africa. Her penchant for exploring the world, as well as her upbringing, helps her create eclectic dishes that are full of fun – sunshine food, if you will.

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