I’ll be perfectly honest: even as a smoothie bowl lover, it’s tough to make them as the weather cools down. I always wake up wanting a warming bowl of oatmeal or a nice crispy piece of toast with a big mug of coffee. Not a frozen bowl of fruit and veggies.
Which is why I’ve been thrilled that the weather’s taking a bit longer to cool off than normal—more time for smoothie bowls!
It’s been quite a hot fall here in upstate New York. So hot, that turning on the oven to make pumpkin bread and pumpkin muffins has seemed too weird! But you know we’ve gotta get our pumpkin spice in however we can! It’s super fun to mix up the seasons a bit here—my favorite summer breakfast in Fall flavors?! Yes, please.
Introducing the Pumpkin Smoothie Bowl…
It’s packed with frozen cauliflower and pumpkin puree (so tons of vitamin A, vitamin C, potassium, folate, and dietary fiber!) but also with pie spice, vanilla extract and a medjool date for some seasonal love and deliciousness!
Top it up with a good drizzle of almond butter and some pumpkin seeds!
- 3/4 cup unsweetened almond milk
- 1 cup frozen cauliflower
- 1/2 frozen banana
- 1/2 cup pumpkin puree
- 1 medjool date
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- pumpkin seeds
- coconut flakes
- cacao nibs
- hemp seeds
- almond butter
In a high-speed blender, combine the almond milk, cauliflower, banana, pumpkin puree, medjool date, vanilla extract and pumpkin pie spice. Blend on high until smooth.
Pour into a bowl and top with pumpkin seeds, cacao nibs and hemp seeds. Drizzle with almond butter and dig in!