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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Find more smoothie recipes here.
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
- 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