This thick and delicious morning smoothie will keep you full and nourished for hours. It’s got all the goodness stuffed in one blender and a few dates to add some natural sweetness to it. A sweet potato smoothie made to brighten up a gray morning instantly.
I know this topic divides people’s opinion; can you have your breakfast in a liquid format?
My answer to that is YES! You just have to make sure the consistency is thick enough so that you almost have to chew it first (so then it’s not actually that ‘liquid’ anymore, I guess). It’s a breakfast that you can either enjoy on-the-go straight from your shaker bottle OR alternatively, as a sit-down breakfast with a bowl and a spoon which is fab.
Although, I know there is another polarizing question too which is, should smoothies really be THAT thick?
Again, my answer to that is YES! Especially when it comes to morning smoothies, I’d argue that they should be thick, and not runny, because it just makes them feel so much more fulfilling as opposed to just drinking a juice like smoothie. Of course, if you are having a smoothie just for hydration then I think liquid is the way to go J
Anyway, enough of this very intelligent and hugely important smoothie debate.. (just have your smoothie as you please!).
This turmeric sweet potato smoothie has overnight oats with chia seeds as a base so remember to prepare them the night before. Also, you need cooked sweet potatoes, either one medium or two small potatoes, so remember to cook these in advance as well. The rest is super straight forward, just put all the ingredients in a blender and blend until smooth. I have just recently started using spices in my smoothies, most often it’s cinnamon but in this smoothie, I used turmeric too as the hero spice.
I love this specific morning smoothie especially when I’m feeling a bit down and tired when waking up. It always brings a smile to my face – and I hope it will do the same for you. xx
- 50g rolled oats
- 2 tbsp chia seeds
- 400-500ml unsweetened almond milk
- 150-200g sweet potatoes (cooked)
- 1 banana
- 1 tbsp almond butter
- 4-6 soft, pitted dates
- 1 tbsp ground flaxseed
- 1-2 tsp cocoa nibs
- Spices, 1 tsp/each: turmeric and cinnamon
- The night before, mix the rolled oats and chia seeds with 200ml almond milk. Leave in a freezer to settle overnight.
- Rinse the sweet potatoes, chop into small pieces and oven bake until soft (175C about 15- 20 minutes). You can leave the skin on.
- Just before serving, put all the ingredients in a high-speed blender and blend until smooth. Add more almond milk or some water if needed to adjust the consistency.