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Kabocha Pumpkin Spice Smoothie Bowl

Kick off fall and cooler mornings with this smoothie bowl with an autumnal twist!

Servings

2

Prep Time:

10 min.

Ready:

Immediately

Good For:

Breakfast

Introduction

Kabocha Pumpkin Spice Smoothie Bowl

As mornings get cooler (but days are still hot), start off your day with this warming kabocha pumpkin spice smoothie bowl! It’s easy to make and prep beforehand and fills you up for the morning. Kabocha is also healthy, which I wrote about in my previous recipe for Chocolate Kabocha Layer Cake. It also uses minimal sugar as kabocha is naturally sweet (much sweeter than regular pumpkin).

pumpkin smoothie bowl eat with meraki

Ingredients

  • Kabocha, 1/8 cut
  • Banana, 1
  • Fresh ginger, to taste
  • Silken tofu, 1 small block
  • Honey, to taste
  • Cinnamon, a dash
  • Nutmeg, a dash
  • Water, 2 tbsp.
  • Ice (optional)

 TOPPING

  • Bananas
  • Apples
  • Seed mix (pumpkin seeds, goji berries)
  • Dried dates
  • Unsalted mixed nuts
  • Shredded coconut
      Cut your kabocha in cubes and microwave for 6 min. at 800W. I recommend doing this the night before and refrigerating it so the kabocha cools down.
      Blend smoothie ingredients until creamy.
      Top with bananas, apples, seeds, chopped dried dates, nuts and shredded coconut, and enjoy! 

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