Peach Sweet Potato Smoothie Bowl Recipe – Cinnamon Ginger Delight

Last Updated on 2 months by Neha Deshmukh

Peach Sweet Potato Smoothie Bowl Recipe – Cinnamon Ginger Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a little burst of sunshine in a bowl! I first made this Peach Sweet Potato Smoothie Bowl when I was craving something both healthy and comforting. It’s the perfect blend of sweet, spiced, and creamy, and honestly, it feels like a hug from the inside. It’s become a regular in my kitchen, and I think it’ll become one of your favorites too!

Why You’ll Love This Recipe

This smoothie bowl isn’t just delicious; it’s packed with goodness! It’s a fantastic way to sneak in some extra veggies (hello, sweet potato!), and it’s naturally gluten-free. Plus, it’s super customizable – you can easily adjust the spices and toppings to suit your taste. It’s a quick and easy breakfast or snack that will keep you feeling energized and satisfied. And let’s be real, it looks pretty amazing, too!

Ingredients

Here’s what you’ll need to create this delightful smoothie bowl:

• 1 cup roasted peeled and mashed sweet potato (about 1 medium sweet potato)
• 1 cup fresh peach chunks
• ½ cup canned coconut milk (full-fat or light, see notes below!)
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground nutmeg
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• For the Granola:
  • ½ cup rolled oats
  • ¼ cup chopped pecans
  • 2 tablespoons maple syrup
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
  • 1 tablespoon coconut oil
• For Topping: Fresh raspberries (about ¼ cup)

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Sweet Potato: Don’t underestimate the power of sweet potato! It adds a beautiful creaminess and a subtle sweetness, plus it’s loaded with Vitamin A and fiber. Roasting it brings out its natural sugars.
• Coconut Milk: I love using canned coconut milk for its richness, but you can choose full-fat for a super creamy bowl or light coconut milk to keep it a little lighter. Both work beautifully!
• Warming Spices: Cinnamon, nutmeg, and ginger are a match made in heaven. They add a lovely warmth and depth of flavor that complements the peaches and sweet potato perfectly. Feel free to adjust the amounts to your liking – if you really love ginger, add a little more!
• Peaches: Fresh, ripe peaches are best, but frozen peaches work in a pinch too! If using frozen, you might need to add a splash more coconut milk to get the right consistency.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This makes cleanup a breeze!
2. Now, let’s make the granola. In a bowl, mix together the oats, pecans, maple syrup, cinnamon, nutmeg, and coconut oil. Spread it out evenly on the prepared baking sheet.
3. Bake the granola for 2-3 minutes, just until it’s lightly golden and fragrant. Keep a close eye on it – it burns quickly! Let it cool completely.
4. While the granola cools, it’s smoothie time! In a blender, combine the roasted sweet potato, peach chunks, coconut milk, vanilla extract, nutmeg, cinnamon, and ginger.
5. Blend everything until it’s super smooth and creamy. You might need to scrape down the sides of the blender a few times.
6. Pour the smoothie into a chilled bowl. This keeps it nice and cold!
7. Top with the cooled granola and fresh raspberries. And that’s it! Enjoy immediately.

Expert Tips

Here are a few things I’ve learned along the way:

• Chill Your Bowl: Seriously, a chilled bowl makes all the difference. It keeps the smoothie from melting too quickly.
• Don’t Over-Blend: You want a thick, creamy smoothie, not a liquid one. Blend just until everything is combined.
• Taste as You Go: Adjust the spices and sweetness to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your maple syrup is 100% pure.
• Gluten-Free Confirmation: This recipe is gluten-free as long as you use certified gluten-free oats.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of ginger. For a warmer spice profile, add a pinch of cardamom or cloves. My friend, Priya, loves adding a tiny dash of cayenne pepper for a little kick!
• Summer Fruit Variations: Feel free to swap the raspberries for other summer fruits like blueberries, strawberries, or sliced mango. My family loves using whatever is in season.

Serving Suggestions

This smoothie bowl is perfect on its own for a light breakfast or snack. You can also serve it with a side of fruit salad or a handful of nuts for a more substantial meal.

Storage Instructions

This smoothie bowl is best enjoyed immediately. However, you can store the smoothie base in an airtight container in the refrigerator for up to 24 hours. The granola is best stored in an airtight container at room temperature for up to a week.

FAQs

Let’s answer some common questions:

• Can I make the granola ahead of time? Absolutely! Making the granola ahead of time is a great way to save time in the morning. Just store it in an airtight container.
• What kind of peaches work best in this recipe – fresh, frozen, or canned? Fresh peaches are ideal when in season, but frozen peaches are a great substitute. Canned peaches can work in a pinch, but make sure they are packed in juice, not syrup.
• Can I use another type of milk instead of coconut milk? Yes, you can! Almond milk, oat milk, or regular dairy milk will all work. Keep in mind that the flavor and creaminess will be slightly different.
• How can I adjust the sweetness of the smoothie bowl? Add a little more maple syrup or a date to the blender if you prefer a sweeter smoothie.
• Is sweet potato necessary, or can I substitute another root vegetable? While sweet potato adds a unique flavor and texture, you can try substituting butternut squash or pumpkin puree.