Enjoy the best of fall with this seasonal, high-protein Pumpkin Fig Smoothie Bowl!
It’s finally feeling like fall in Nashville, and I couldn’t be happier! I’m embracing it by enjoying walks in the cool, crisp mornings, having oatmeal for breakfast (because hot oatmeal in the summer is not appealing), and eating all the pumpkin things. Which is how this Pumpkin Fig Smoothie Bowl came about.
I’m definitely one of those people who jump on the #pumpkineverything bandwagon as soon as September hits. To clarify, I’m talking real pumpkin not the super-fake pumpkin flavored stuff. There’s nothing but the good stuff in this smoothie bowl. This recipe turned out even better than I expected on the first try, which is always exciting. The flavor, consistency, and variety of textures are on point, and I hope you’ll enjoy it as much as I do. Next time, I’m going to make a larger serving 🙂
Fall for Figs
Did you know there are two seasons for figs? The first season is in early June and the second season runs from August through October. I used black mission figs in this recipe, but you could also use Brown Turkey variety or Green Kadota figs. I found these figs at a small, locally-owned grocery store but also saw some at my farmer’s market this week! Figs are a good source of potassium, manganese, and dietary fiber. Keep fresh figs in a shallow bowl in your refrigerator for up to two to three days. When ready to use, rinse with cold water and remove the stem. Figs are like candy to me, so I just pop a couple when I need a sweet treat.
[bctt tweet=”Enjoy the best of fall with this seasonal, high-protein #smoothie bowl featuring #pumpkin & #figs” username=”KarmanRD”]
The kind folks over at Kura provided me with packets of their protein smoothie powder—a gluten-free, dairy protein smoothie starter with 26 vitamins and minerals and over 4 billion probiotics!
I’d love to know what you think about this smoothie bowl recipe. Leave a comment if you give it a try!
Ingredients
3/4 cup canned pumpkin (not pumpkin pie filling)
1/4 cup vanilla yogurt (*I used siggi's vanilla bean yogurt)
1/2 packet (20 grams) Kura vanilla protein powder
6-1 inch frozen banana slices
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
fresh figs, sliced
raw pumpkin seeds
chia seeds
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