Description

Fall-inspired banana-free smoothie bowl packed with roasted winter squash and sweet mango. Perfect for busy weekday meals and post-workout fuel.

Ingredients

1– 1 1/2 cups unsweetened almond milk
1 scoop vanilla protein powder (optional but recommended)
1/2 cup roasted winter squash (I like butternut squash, pumpkin, or kabocha squash!) (**See Notes for tips on how to roast your own winter squash)
1 cup steamed and frozen cauliflower
heaping 1/2 cup frozen mango
1 TBSP peanut butter or sunflower seed butter
dash of cinnamon

Optional toppings

sliced fig
sunflower seeds
almonds, granola
shredded coconut
dried cranberries
pepitas
peanut butter

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Instructions

Add all of the ingredients to a high speed blender and pulse until well combined, scraping down the sides as needed.
The final mixture should be thick and creamy. (Add more almond milk for thinner smoothie bowls and a little more frozen cauliflower or winter squash for thicker bowls!)
Pour the blender contents into a bowl, top with desired toppings ,and serve immediately.

Notes

Time does not include time to roast your winter squash

Pro Tip on how to roast any winter squash: Preheat oven to 400°F. Scrub the exterior of the squash with a brush under running water and dry. Halve the squash down the center and remove all seeds and pulp with a spoon. Rub the interior with a bit of avocado oil and bake face down for 30-60 minutes, depending on squash size. Watch squash closely after the 30 minute mark. Remove from oven, flip over, and allow to cool. Scoop out the interior for use in this recipe.

Prep Time: 5 mins
Cook Time: 0 mins
Category: Smoothie Bowl, Breakfast
Method: Blender
Cuisine: Vegan, Gluten-Free, Refined Sugar-Free