When the days get shorter, the smoothies must get brighter. It’s the rule. (Well, it’s my rule 😆.)
Also, less hours of daylight means meals should be simplified to satisfy any nascent hunger pangs posthaste. (That’s another rule.)
So here’s a smoothie that’s gorgeous, speedy, easy on the ingredient list, and heavy on the Bliss Factor.
The Comfy Sweet Potato & Tahini Smoothie is my all-time Fall fave. Warming flavours, and creamy enough to dive in. (Swimsuits optional.)
What is the Best Way to Cook a Sweet Potato?
Interestingly, research shows that there is no one perfect way to cook sweet potatoes when it comes to preserving nutrition. Steaming, boiling, and roasting each have different effects on the nutritional profile of the spuds, and the effects are also further diversified based on the exact species of sweet potato. The short answer? Experiment with your sweet potatoes! My favourite way is roasting, because I feel it amplifies the flavours and makes the texture extra syrupy. 🤩
What is the Difference Between Light and Dark Tahini Paste?
Light tahini, as its name suggests, is pale in colour. It is made from skinned sesame seeds. Dark tahini is made from sesame seeds still within their husk. It’s more bitter than light tahini, but arguably more nutritionally dense. However, tahini, whether light or dark, is still loaded with health-giving nutrients.
You can use either for this smoothie, depending on your taste preference!
Optional add-ins for the Comfy Sweet Potato & Tahini Smoothie
For a full but fuss-free breakfast, I love adding plain or vanilla protein powder to this smoothie, or even a raw, organic egg.
Bee pollen is another favourite topping of mine. Bee pollen is field-gathered pollen by worker bees, and is rich in vitamins, minerals, trace elements, enzymes, and amino acids. It tastes mildly sweet, with a crunchy texture.Print
Snuggle up with this fall-flavoured, simple and comfy smoothie! Dreamy, creamy sweet potato + nutty tahini = magic in a glass ⭐️.
- 3/4 cup sweet potato flesh, cooked
- 1 small, ripe banana
- 1 heaping tbsp tahini, light or dark
- 1 heaping tbsp Greek yoghurt, or coconut yoghurt
- 1 heaping tbsp coconut oil, melted
- 1/2 tsp cinnamon
- Milk of choice to thin
- Soya cream for swirl, optional
- Blitz all ingredients up until cinnamon together using a blender or food processor.
- Add milk to thin consistency if desired.
- Pour into a glass, swirl with soya cream and sprinkle with a little extra cinnamon.