u/MaximalistVegan

Every since I discovered that bananas seem to greatly interfere with flavanol absorption, I've been using a lot of pre-baked sweet potatoes and yams in my smoothies. This one's got a nice spring feeling to it.

I used lettuce instead of a darker more nutrient dense leafy green just to keep the color as pink/purple as possible, but any leafy green is fine, and you can use frozen strawberries and/or replace some of the plant milk with ice cubes if you want to make it colder.

Here are the quantities I used:

• 1 cup plant milk
• 1 cup strawberries, fresh or frozen (about 4 oz)
• ¾ cup cooked purple sweet potato or ube, peeled
• ¾ cup fresh lettuce leaves (or a couple of handfuls)
• 2 tsp tahini
• 1 tsp vanilla extract
• ¼ to ½ tsp ground cardamom
• ¼ tsp ground ginger

Browse all my smoothie recipes here

Here's what's in it:

• 1 cup plant milk

• 1 cup strawberries, fresh or frozen (about 4 oz)

• ¾ cup cooked purple sweet potato or ube, peeled

• ¾ cup fresh lettuce leaves (or a couple of handfuls)

• 2 teaspoons tahini

• 1 teaspoon vanilla extract

• ¼ to ½ teaspoon ground cardamom

• ¼ teaspoon ground ginger

Sweet potato smoothies are sort of my specialty. Browse all my smoothie recipes here

The quirky part of this dairy-free soup is using pistachios to make a relatively low-fat creaminess, but lettuce is what I think makes for an unusually silky, almost fluffy, texture. Green peas unobtrusively add healthy plant protein 🌿

Recipe link in the comments ⬇️