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Suite G
Arlington, VA 22201

(703) 248-9642

Welcome to Spark Yoga in Arlington and Fairfax-Mosaic, Virginia! Maintain healthy body and mind through aerial, barre, yoga, circuit and meditation. Spark Yoga is committed to green living and clean air.




Susan Park

If you read my recent “Smoothie Spontaneity!” article, then you already know I’m embracing the spice of variety for breakfast. Every Friday I treat myself to a little something different and a bit decadent. This week’s creation: The Pumpkin Pie Bowl.

Fall is undoubtedly upon us now, which means pumpkin becomes a ubiquitous ingredient in dishes both savory and sweet. Lucky for me, I happened to have a can of the tasty organic stuff awaiting a creative makeover.

Into the Vitamix it went!

Here’s what else I threw in the machine…


Pumpkin Pie Bowl

Serves a hungry 1


½ C. organic pumpkin puree (not pie filling)

1/3 C. quinoa flakes

½ C. coconut yogurt (almond would be fine too)

1 banana (may be frozen)

1 tsp. good salt

1-2 tsp. each cinnamon, nutmeg, ginger, and allspice

1-2 tsp. each almond extract and vanilla extract

1 tbsp. toasted walnuts or 1 tbsp. almond butter

*Extra toasted nuts of your choice for topping

*1-2 tbsp. toasted (or not) coconut flakes for topping

**Splash of water depending on your consistency preferences and blender strength

Everything into the blender… blend, blend, blend! Top with your toppings and spoon this velvety bowl of decadence onto your taste buds. TGIF!

* Toppings are, in my opinion, the best part of a smoothie bowl. Mix it up! You may want to try a maple-flavored granola, chia seeds, sliced banana, or even graham crackers for a super pie bowl.

** Could also use any type of plant-based milk that you prefer