Sweet Potato Bowl
with cantaloupe

This smoothie bowl is a great way to use a leftover baked sweet potato. The beta-carotene power will help protect skin and even make it glow.

¹⁄₂ cup unsweetened almond milk

1 cup cooked sweet potato

1¹⁄₂ cups finely chopped cantaloupe, divided

¹⁄₂ cup nonfat plain yogurt

1. 1 In a blender, combine almond milk, sweet potato, 1 cup cantaloupe, yogurt, and as many ice cubes as needed. Blend on high speed until smooth.
2. 2 Pour the mixture into a medium bowl, sprinkle the remaining cantaloupe on top, and serve immediately.