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Breakfast

Orange Creamsicle Smoothie

An unexpected combination of sweet potato, almond butter and mango yields delicious results our team lapped up. To speed up the process, you can prep a couple of batches at a time and keep them in the freezer – simply add all ingredients to a zip-top freezer bag except the juice, water and vanilla. When you’re ready, add to a blender with the liquids, whiz it up and go.

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Servings
2
Prep Time
10 min
Duration
10 min

Ingredients

  • 1 cup fresh orange juice
  • 1 cup frozen mango chunks
  • 1/2 cup roasted and peeled sweet potato (NOTE:
  • Roast unpeeled at 400°F on a parchment-lined sheet until tender, 30 to 60 minutes depending on size, then peel; make in advance and keep covered in the fridge.)
  • 2 tbsp natural unsalted creamy almond butter
  • 1 tsp freshly grated turmeric (TIP: Wear gloves so turmeric doesn’t stain your hands.)
  • 1/2 tsp peeled and grated ginger
  • 1/2 tsp pure vanilla extract
  • Pinch sea salt

Preparation

  1. Place all ingredients in a blender with 1/2 cup water and process until smooth. You can use coconut water instead of water if you have some on hand.

Nutrition Information

  • Serving Size 1 smoothie
  • Calories 253
  • Carbohydrate Content 39 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 79 mg
  • Sugar Content 26 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 2 g