Espresso Caramel Smothie Bowl
An ultra-creamy smoothie bowl made with sweet potato, silken tofu, banana, and espresso, boosted with butterscotch caramel protein. Its velvety texture and indulgent taste make it both nutritious and delicious. A great way to use up frozen sweet potato leftovers!
Espresso Caramel Smothie Bowl
You’re looking at one of the creamiest, smoothest smoothies in the universe (yes, really… nothing less)!
Sweet potatoes in a smoothie??? Trust me on this one — give it a try and let me know what you think! They create an incredibly velvety texture and combined with the butterscotch caramel flavour, it’s absolutely decadent!
Ingredients
- ½ cup silken tofu
- 1 double espresso shot (60 ml)
- ½ cup very ripe banana
- ½ cup cooked sweet potato
- 1 scoop Vegan Pro – Butterscotch Caramel flavour
- 1 pinch of salt
Instructions
Add all ingredients to a blender and blend until smooth and creamy!
Toppings of choice!
Here, I added granola, cacao nibs, coconut flakes, and pomegranate arils (I buy them frozen in bags).
Tip
Every time I make sweet potatoes for dinner, I cook extra and freeze them for my smoothies!
By Marisol Turcot
Writter at RAW Nutritional
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