Purple Smoothie Bowl

By Chef Amber
Gluten Free, Grain Free, Paleo, Vegan, and Vegetarian
PREP TIME: 45 min
COOK TIME: 5 min
TOTAL TIME: 50 min

A healthy breakfast with veggies at the core of the recipe

I love purple sweet potatoes because they are nutritious – filled with fiber and vitamins and antioxidants. They also give my smoothie bowls a great creamy texture. If this is your first time making a smoothie bowl with veggies, here’s the best part: by using frozen veggies, you don’t have to water your smoothie down with ice cubes! It’s the perfect way to get nutrition instead of a watery smoothie.


  • 1 cup coconut water
  • 5 oz or 1⁄2 frozen roasted purple sweet potato 1 cup frozen steamed cauliflower
  • 3⁄4 cup blueberries
  • 1 scoop avocado
  • 2 scoops Nuzest vanilla protein powder
  • 1⁄2 teaspoon cinnamon
  • 1 teaspoon chlorella


1. Prep Veggie Ice Cubes Ahead of Time

Roast your sweet potato in a 350 degree oven for 45 minutes. When it’s cool, cut it into cubes and freeze them in flat in portion bags.

While your sweet potato is roasting, steam your cauliflower, and freeze flat in portion bags in the freezer.

2. Blend all ingredients together in a high speed blender (I use vitamix) adding coconut water until you reach your desired texture.

*Prep your sweet potato and cauliflower the night before or on your meal prep day to make this quick and easy!