This 4-ingredient Sweet Potato Smoothie Bowl with Mango is a delicious way to include more vegetables in your diet. It is light and fluffy, naturally sweet and contains no dairy or dairy substitute. Great for breakfast and beyond!
Have you been sticking to your new year’s resolution to eat healthier? If your motivation is not as strong as it was a couple of weeks ago this Sweet Potato Smoothie Bowl with Mango will get you back on track. It is a minimalist recipe that’s bursting with flavour and goodness and if you do a tiny bit of preparation this smoothie can be ready within seconds!
Prepping the sweet potato
The sweet potato needs to be baked whole, but this is easy to do and can be prepared ahead. Simply place your sweet potato on a baking sheet and pop in the oven for about 30 minutes, until tender (check with a fork). Remove from the oven and leave to cool, then peel off the skin and make the smoothie. If you bake the sweet potato the night before leave the skin on until you are ready to make the recipe.
I recommend choosing a long, not very round sweet potato. The slimmer the potato the less time it will need in the oven. You can use either one larger potato or 2 very small ones.
Can you taste the sweet potato in this smoothie
NO! No one in my family (a total of 4) was able to guess the smoothie contained sweet potato. The predominant flavour is mango with a bit of zest from the citrus fruit. Everyone agreed they could taste ‘something else’ but didn’t know what it was!
Citrusy smoothie bowl
If you love a glass of orange juice in the morning you will love this smoothie bowl! It contains 3 clementines (you can use tangerines instead) and a bit of lemon juice to balance out the sweetness of the sweet potato and mango.
Thanks to the addition of the citrus fruit (lemon juice especially) the smoothie will also retain its vibrant orange colour. You can keep any leftovers in the fridge, covered, overnight. The smoothie will taste just as fresh the next day too!
To prepare the clementines cut off both ends, place the fruit on one end and cut off the rind slicing downwards. That way you will also remove the white part of the peel.
This mango smoothie is quite thick, though also light and fluffy, almost mousse-like. You will get this fluffy effect if you use a powerful blender to make the smoothie. I used my fantastic Optimum VAC2 Air Vacuum Blender, which not only produces velvety smooth sauces, dips and smoothies, it also minimizes oxidisation. This preserves the nutritional value and flavour of ingredients, preventing discoloration. So your smoothie will be full of goodness, flavour and colour!
Read my Optimum Blender review (contains Special Readers’ Offer) for more information and recipes I’ve made using this blender.
This sweet potato smoothie bowl is delicious on its own but you can also sprinkle over some toasted nuts and/or seeds. You can also serve it with a dollop of thick yogurt (best if it contains live bacteria) or Skyr. For a more substantial breakfast add a few spoonfuls of your favourite granola. (If you need homemade, low sugar granola try my chocolate granola recipe).
This zingy mango smoothie can also be enjoyed as a healthy treat with a scoop of ice cream!
If you like the idea of using sweet potato in ‘sweet’ recipes you might also like this healthy mango mousse recipe. It’s also vegan and gluten free.
More smoothie recipes
If you like this recipe you might also enjoy this beet smoothie with cherries and kefir or vegan raspberry smoothie with avocado and mint. Check out also this quinoa smoothie bowl with raspberries and cacao.
You might also like my recipe ideas and tips on how to eat more vegetables for breakfast.
This 4-ingredient Sweet Potato Smoothie Bowl with Mango is a delicious way to include more vegetables in your diet. It is naturally sweet, light and fluffy and contains no dairy or dairy substitute.
- 1 medium sweet potato (or 2 very small ones), unpeeled, approx. 300 g
- 1.5 mango, ripe, peeled, seed removed
- 3 clementines or tangerines, peeled (see Instructions)
- 2 tbsp lemon juice
Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking sheet and bake for about 30 minutes or until fully cooked and tender (check using a fork). Remove from the oven, leave to cool, then scoop out the flesh and place in the blender.
Cut both ends of the clementine, place on a cutting board and cut the rind off by slicing downwards all the way around the fruit. Add the fruit into the blender along with the mango and lemon juice. Puree until velvety smooth. Serve chilled.
Leftovers can be refrigerated, in an air tight container, overnight. The smoothie will taste just as fresh the next day.
Pin Sweet Potato Smoothie Bowl with Mango (Vegan)
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RECIPE LINK PARTIES
I am bringing this Sweet Potato Smoothie Bowl with Mango (Vegan) to #CookBlogShare, hosted this week by The Peachicks Bakery. Also sharing with Fiesta Friday, co-hosted this week by Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook.