Winter smoothie bowl

Smoothie bowls have become breakfast staples the world over, especially during the warmer months — but I think they’re just as joyful in the chill of winter here in Cape Town. My version is as colourful as it is nutritious, and completely vegan. I recently spotted the most beautiful purple-fleshed sweet potatoes at Woolworths, and they’re the star of this bowl. Their vivid hue makes for a striking presentation, and they add a creamy, satisfying texture alongside frozen blueberries.

Blueberries are naturally high in fibre, magnesium and potassium, so you can enjoy this breakfast knowing it’s as nourishing as it is pretty. For busy mornings, I like to roast the sweet potato the night before — a lifesaver when the twins are up early and breakfast needs to be on the table fast. It’s a vibrant, cosy start to the day that keeps us all fuelled (and a little bit smoothie smug).

Ingredients

• 80g purple sweet potato, cooked

• 100g frozen blueberries

• ¼ cup coconut milk

• 5g honey

• 5g flaked toasted almonds

• 4 blackberries

• 4 raspberries

• 20g fresh blueberries

Method

1. Preheat oven to 180°C.

2. Cook and cool the sweet potato — place a small purple sweet potato (skin on) in the oven for about 20 minutes, or until cooked through.

3. Run the sweet potato under cool water, peel, chop, and leave to cool completely.

4. In a small blender, combine the cooled sweet potato, frozen blueberries, coconut milk, and honey.

5. Blend until smooth.

6. Scoop into a bowl and decorate with the fresh berries and toasted almond flakes.