Pumpkin Roll-Inspired Smoothie Bowl

All the flavor of a pumpkin roll in a breakfast bowl. This one is vegan and dairy-free, and it’s sweetened mostly with dates. The frozen cauliflower makes it thick and creamy, and you won’t taste it.

Makes 1 large bowl or 2 small ones.

Smoothie Base

• 1 cup pumpkin puree
• 1 frozen banana
• 1/2 cup frozen cauliflower
• 1/2 cup oat milk (or your favorite plant milk)
• 2 Medjool dates, pitted
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• Pinch of salt

“Cream Cheese” Swirl

• 1/2 cup coconut yogurt
• 1 tablespoon maple syrup
• 1/4 teaspoon vanilla extract

Toppings

• Chopped pecans or walnuts
• Granola
• Pumpkin seeds
• Sprinkle of cinnamon
• Drizzle of maple syrup

Instructions

1. Add all the smoothie base ingredients to a high-powered blender and blend until thick and creamy. It should be thicker than a regular smoothie. If it’s too thin, add a little more frozen cauliflower or banana. If it won’t blend, add milk a splash at a time.
2. Pour into a bowl.
3. In a small bowl, stir together the coconut yogurt, maple syrup, and vanilla.
4. Spoon the swirl over the smoothie base and drag a spoon through it.
5. Add your toppings and eat right away.

Tips

• Freeze the banana and cauliflower ahead of time for the thickest texture.
• A can of pumpkin puree holds about 1 3/4 cups. Freeze the leftover in 1 cup portions so it’s ready for the next bowl.