Pumpkin bowl with cashew yogurt
A delicious, creamy, sweet breakfast to start your day! I usually make this when I happen to have some leftover roasted pumpkin or squash on hand. And, if I don’t feel like adding banana, I sub in zucchini, which makes for a less sweet, but no less tasty option. ; ) I’d love to hear what you guys think of it. Let me know in the comments below.
10 min (excl. roasting the pumpkin)
2 days in an airtight container in the fridge
food processor or blender
150 g (5 oz.) roasted pumpkin or (butternut) squash (cold) with cinnamon* see note
1 tbsp almond butter (or mixed nut butter)
1 banana, frozen
½ tsp ground cardamom
3 tbsp cashew yogurt (or other plant-based yogurt of choice)
¼ tsp vanilla powder, unsweetened
blue berries (or other berries of choice)
Combine all the ingredients with the exception of the yogurt in the food processor (recommended) or blender and blitz until a creamy mixture is formed. Swirl the yogurt and vanilla powder through the mixture and add whichever toppings you’d like. Enjoy!
*How do I roast a squash or pumpkin? Cut the squash into quarters. Remove the seeds and stringy insides using a spoon. Slice the unpeeled squash in to pieces and toss in a bit of oil. Sprinkle a bit of cinnamon over top and toss well. Place the squash in a preheated oven (180°C//350 F) for about 45 minutes. Remove from the oven and allow to cool fully.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!