This Whole30 Pumpkin Spice Smoothie Bowl is creamy, cozy, and full of nutrient-dense ingredients that keep you satisfied and energized. It’s everything you love about pumpkin pie—without added sugar, dairy, or grains.
Made with frozen roasted sweet potato, pumpkin purée, banana, almond butter, and cinnamon, this smoothie bowl tastes indulgent while staying 100% Whole30 compatible. Customize it with your favorite toppings, from crunchy pecans to fresh fruit, for a bowl that’s as beautiful as it is delicious.
Why you’ll love this recipe
- Seasonal & Cozy: The perfect fall flavor, no PSL required.
- Nutrient-Packed: Sweet potato and pumpkin provide fiber, vitamins A + C, and natural soul-soothing sweetness.
- Whole30-Compatible: No added sugar, dairy, or grains—just whole ingredients.
- Customizable: Swap toppings for endless variety.
Pumpkin Smoothie Bowl pro tips
- Roast extra sweet potatoes, freeze them in cubes, and keep them on hand for quick smoothie prep.
- Use a little extra almond milk for a thinner, drinkable smoothie.
- Sprinkle on extra cinnamon or nutmeg for that bakery-fresh pumpkin spice vibe.
Enjoy this pumpkin spice smoothie bowl as a cozy fall breakfast, an afternoon snack, or post-workout refuel. Pair it with hot black coffee or spiced herbal tea for the ultimate autumn moment.
Roasted Turkey Breast with Chorizo Filling from The Whole30 Friends & Family
Servings 10
Ingredients
- 1 5-oz. package baby spinach or baby kale
- 2 Tbsp ancho chile powder
- 1 Tbsp paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 3 tsp coarse salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 lb ground pork
- 1 large clove garlic minced
- 3 Tbsp sherry vinegar or cider vinegar
- 2 medium yellow onions finely chopped
- 2 medium carrots peeled and finely chopped
- 2 boneless skin-on turkey breast halves 3 lbs each
- 1 lemon sliced
- 1 medium yellow onion sliced
- extra-virgin olive oil
- 2 Tbsp smoked paprika
Instructions
- PREHEAT the oven to 425°F.
- PLACE the spinach in a microwave-safe bowl. Cover with plastic wrap, venting one corner. Microwave on high power until the leaves are wilted, about 2 minutes. POUR off any liquid. When cool enough to handle, place the spinach in a tea towel or cheesecloth and squeeze the spinach until dry. Set aside.
- FOR the chorizo, in a small bowl, stir together the ancho chile powder, paprika, oregano, cumin, 1 teaspoon salt, black pepper, cinnamon, and cloves. Place the pork in a large bowl; add the garlic and vinegar, and sprinkle with the spice mixture. Gently mix until well combined.
- IN a large skillet, cook the chorizo and chopped onions and carrots over medium heat, stirring, until the meat is cooked and onions and carrots are tender, about 10 minutes. Add the wilted spinach. Let cool 20 minutes.
- MEANWHILE, cut ten 12-inch pieces of kitchen string. Place each breast, length-wise, skin side down, on a cutting board. In the thick side, opposite the tenderloin, cut a pocket with a small sharp knife, leaving about a 1-inch opening.
- STUFF a quarter of the filling under the tenderloin of each, and a quarter in the pocket. Slide a piece of string under the center of a breast and tie fairly tightly, securing the filling. Repeat with 4 more pieces of string at 1-inch intervals.
- PLACE the lemon and sliced onion in the center of a roasting pan. Place the breasts on the onion and lemon. Brush the turkey skin with olive oil; sprinkle the top and sides with the remaining 2 teaspoons salt and the smoked paprika.
- ROAST for 1 hour 30 minutes to 1 hour 45 minutes, basting occasionally with any pan juices, until an instant-read thermometer inserted in the thickest part of the turkey registers 160°F. Tent the turkey with foil if it browns too quickly.
- TRANSFER the turkey to a cutting board and let rest 20 minutes. Slice crosswise to serve.
