The combo of mango, spinach, and sweet potato may seem odd at first, but let us tell you: this smoothie is delicious. The sweet potato and nutmeg combine into something reminiscent of a pumpkin spiced latte, but the mango gives it a tropical sweetness that screams Summer. Sometimes opposites attract! You also get more good-for-you nutrients than we can count: vitamin C, fiber, and iron are just a few. Blend one of these up for breakfast to stay energized and full until lunch. Be forewarned — you'll want this several times a week!
Bake sweet potato at 400 degrees for 45 minutes. Then chill in fridge until ready to use. Use at frozen mango to make the green smoothie cold.
- 2 cups fresh spinach
2 cups almond milk, unsweetened
1/4 cup water
1 cup sweet potato, cooked and chilled
2 cups mango
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
- Blend spinach, almond milk, and water until smooth.
- Add remaining ingredients and blend again.
- 2 servings