Breakfast/Brunch Snack

Potato Pitaya Smoothie Bowl w/ Potato Granola

  • Ready Time: 70min
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  • Prep Time: 30min
    Cook Time: 40min
  • Serves: 24
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Potato Pitaya Smoothie (serves 24)

  • 24 each frozen dragon fruit (Pitaya) pulp packets (200 g)
  • 12 each bananas, frozen
  • 3 quarts coconut milk
  • 8 cups, dehydrated potato flakes
  • 12 ounces lemon juice
  • 1 1/2 cups honey
  • 10 cups potato granola, to serve (see recipe below)

Potato Granola (yields 10 cups, serving size 1/4 cup 30g)

  • 3 cups re-hydrated browned hash browns
  • 3 cups rolled oats (optional: gluten-free rolled oats)
  • 1/2 cup raw almonds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup brown sugar
  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons chia seeds
  • 2 Tablespoons amaranth
  • 2 Tablespoons hemp seeds
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried pineapple, chopped
  • 1 cup dried apricot, chopped

Prep Time: 30min | Cook Time: 40min

Potato Pitaya Smoothie Directions:

  1. Put all ingredients except Potato Granola in a blender and puree until smooth. Mixture should be thick enough to be eaten with a spoon.
  2. Top with Potato Granola and in-season fruit/berries of your choice and serve.

Chef’s notes: Can be served with nut butter in the smoothie bowl as well – add to taste; can also sub nut milk or any juice for coconut milk.

Potato Granola Directions:

  1. Blend all ingredients except dried pineapple and dried apricot and spread out over two half sheet pans. Place in a pre-heated 300º oven turning every 10 minutes for 40 minutes total. Blend dried fruit in to warm granola. Allow to cool at ambient temperature serve or store in an airtight container.

Chef notes: Can substitute re-hydrated hash browns with 4 cups potato sticks (store bought).


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