Smoothie bowls are one of my favourite speedy breakfast options, they are so simple to make and there are endless flavour combinations. This recipe is the perfect warming, spiced smoothie bowl flavoured with autumnal spices making for such a comforting breakfast!
Pumpkin Spice Smoothie Bowl
This recipe is gluten free, low FODMAP, refined sugar and vegan proving that free-from food doesn’t have to be tasteless!
- For the smoothie
- 200ml unsweetened almond milk
- 1 frozen banana
- 90g pumpkin (peeled, steamed and frozen)
- 1 scoop vanilla vegan protein (30g)
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- To decorate
- 1 tbsp pecan nuts, roughly chopped
- ½ pumpkin seeds
- ½ tbsp maple syrup
- ½ tsp coconut oil
- 1 tbsp coconut chips (optional)
- ½ tbsp cacao nibs (optional)
Start by preparing the pecans and pumpkin seeds, heat the coconut oil in a pan over a low/medium heat.
Add the maple syrup, pecans and pumpkin seeds to the pan and stir continuously for 3 minutes, all to cool before using.
Simply place all the smoothie ingredients in your Ninja blender, blend for 1 minute until you have a thick and creamy smoothie.
Pour the smoothie into your bowl then sprinkle over the maple toasted pecans and seeds (and the coconut chips and cacao nibs if using)