I do not know about you, but I am such a huge fan of coffee! I will enjoy a cup of it on its own or add coffee flavoring into anything, whether it be ice cream, cake, oatmeal, or this most recent invention, a latte smoothie bowl. This smoothie bowl more or less is a wonderful heap of coffee ice cream, except it is made with vegetables!

The Japanese sweet potato adds a creamy texture to the smoothie. The potato's yellow color contributes to the smoothie bowl’s latte complexion. The vanilla protein not only adds a serving of plant-based protein but also a lovely sweetness to the smoothie. This recipe may only consist of vegetables, but the outcome is a thick smoothie bowl with a strong coffee flavor.

INGREDIENTS (Yields one smoothie bowl)

• 1 Cup yellow squash, sliced and frozen*

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

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

• 1 Tbsp. instant coffee, such as Nescafé

• Water or non-dairy milk to blend

*If you do not have yellow squash you can substitute with zucchini (the color may differ, but not the taste).

*Bake the Japanese sweet potato rather than steam it. Baking the Japanese 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 Japanese sweet potato and yellow squash. 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 favorites toppings for this recipe are cacao nibs, mango, fresh berries, and cereal.