Pineapple & Squash Smoothie Bowl

11 15 249
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 1
Pineapple & Squash Smoothie Bowl
Health Highlights
This nutrient-dense smoothie bowl is loaded with anti-inflammatory power.


3/4 cup cubes Kabocha squash (cooked and then frozen)
1/4 cup diced Pineapple
1 tbsp (level) Psyllium seed husk
1/2 tsp Maca powder
1 tsp Cinnamon
1 tsp Turmeric, ground
1 tsp Ginger, ground
2 tbsp Flaxseed meal (ground)
1/2 cup Almond milk, unsweetened
1 tbsp Dried goji berries
1 tbsp Coconut flakes, unsweetened


1. Steam your kabocha squash in a large pan over boiling water for 8-10 minutes, until fork-tender. Set aside and let cool for 10 minutes (or place in fridge or freezer to cool down faster).
2. Combine your squash, pineapple, psyllium, maca, cinnamon, turmeric, ginger, flaxseed and almond milk in a high-speed blender and blend on high until smooth (about 1 minute).
3. Pour your smoothie mixture into a bowl and top with goji berries and coconut flakes. Serve immediately


Nutritional Highlights:

Kabocha Squash
Kabocha squash is a sweet squash, very similar to butternut squash (and can be substituted this way). It's a great source of Vitamin A, C, iron, B vitamins, potassium and magnesium.

Nutrition Facts

Per Portion

Calories 249
Calories from fat 89
Calories from saturated fat 27
Total Fat 9.9 g
Saturated Fat 3 g
Trans Fat 0
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 2.0 g
Cholesterol 0
Sodium 127 mg
Potassium 782 mg
Total Carbohydrate 39 g
Dietary Fiber 12.9 g
Sugars 14.2 g
Protein 7.8 g

Dietary servings

Per Portion

Fruit 0.8
Meat Alternative 0.5
Milk Alternative 0.5
Vegetables 1.5

Energy sources