Cherry and Cacao Smoothie Bowl

Cherry and chocolate go hand-in-hand with one another. When paired together, the chocolate provides a layer of decadence, while the cherries incorporate a subtle sweetness and fruity flavor. After discovering the incredible creaminess that sweet potatoes add to a smoothie bowl, I began experimenting with new smoothie bowl flavor combinations. This smoothie bowl flavor had me in awe with each bite!

This cherry and cacao smoothie bowl has become one of my favorite breakfast combinations of all time. The recipe requires minimal ingredients and has a wonderful balance of fruity and chocolaty flavors. The sweet potato creates a creamy texture that makes you believe you are eating ice cream for breakfast. I hope you love this as much as I did when I ate it. Adding tahini on top of this smoothie bowl took the flavor combination to the next level!

INGREDIENTS (Yields one smoothie bowl)

• 1 Cup yellow squash or zucchini, sliced and frozen*

• 1/2 of a baked, peeled, and frozen Japanese sweet potato or regular sweet potato*

• 1/3 Cup frozen dark cherries

• One serving of vanilla plant protein, I used one and a half scoops (3/4 of a serving) of Orgain protein*

• 1 Tbsp. cacao powder

• Water or non-dairy milk to blend

  *Bake the sweet potato rather than steam it. Baking the sweet potato will make it extra sweet.

  *If you do not have or want to use protein powder, I recommend substituting the Japanese sweet potato for frozen banana. Without the vanilla protein, the smoothie will not be as sweet.

INSTRUCTIONS

1. Blend all of the ingredients together in a food processor or blender and blend until smooth. Add in liquid of choice in small increments; use just enough to successfully blend the sweet potato and yellow squash (or zucchini). The thickness of the smoothie bowl will depend on the amount of liquid used.

2. Transfer to a bowl, top with you favorite toppings, and enjoy! Some of my favorite toppings for this recipe are raspberries, cacao nibs, and tahini.