This pumpkin smoothie bowl is packed full of all your favorite fall flavors plus tons of protein and antioxidants. The caffeine boost is nice, too.
When the weather cools down like this and I start taking my sweaters and corduroys out of their bins and moving them into my dresser drawers, I instantly start thinking about two things. A chai tea latte. And football. I believe the former needs no explanation. The latter, however…
I’m not thinking about football now. I’m thinking about football from high school in the 1980s. My high school boyfriend was a football player and I spent countless crisp Fall days dutifully hanging out in the stands, coveting this one’s starched bangs and that one’s off the shoulder Ralph Lauren sweater and pretty much waiting for the game to be over.
I didn’t get the football gene.
But I got the pumpkin gene!
[Tweet “A healthy pumpkin smoothie bowl infused with chai tea? Yes, please. http://wp.me/p6p8Z4-t1”]
Have you ever noticed that the flavors in pumpkin pie are remarkably similar to the spices used in chai tea? I was very happy to figure that out.
For two very selfish reasons. First, I wanted to offer you guys another tea infused smoothie because my Earl Grey Infused Blueberry Smoothie was pretty popular. And, natch, I was thinking of chai tea because it’s finally cooling down. Second, I was looking for a way to get all the flavors of pumpkin pie with more health benefits and without all the sugar and calories. This pumpkin smoothie bowl is a lot like eating pumpkin pie filling. Straight out of the mixing bowl. And then blaming it on the dog.
Not that I’ve EVER done that.
But seriously, this pumpkin smoothie bowl fills me with all the cozy joy of pumpkin pie except for the delicious buttery crust. I freely admit to missing the crust. But I can also eat a smoothie bowl far more often than any kind of pie.
Like every day. Just kidding! Kind of.
- 2 bags of chai tea
- 1 tablespoon of chia seeds
- 1 cup almond milk
- 1 large frozen banana sliced
- 1 cup of pumpkin puree
- 1/2 cup 0% plain greek yogurt
- 1/2 an avocado
- 1 tablespoon of raw honey
- Soak tea bags and chia seeds in the almond milk as long as possible. Optimally, overnight.
- Place all ingredients in a blender and blend until smooth. The consistency is thick. You'll probably have to stop the blender, scrape sides with a silicone spatula, and pulse a few times to get it fully combined.
This smoothie bowl keeps well in the refrigerator but please note that, because it contains avocado, the color will darken over time. The taste and consistency stays the same. Delicious.
Garnishing your smoothie bowl is a very personal thing and I don't want to intrude but I HIGHLY recommend the raspberries.
Comments