Carrot Cake Smoothie Bowl
This Carrot Cake Smoothie Bowl tastes just like your favorite cake but in smoothie bowl form! Loaded with veggies and gently spiced, it’s both comforting and satisfying. It takes only 10 minutes to make and is vegan and gluten-free too!
The only thing better than cake…is cake for breakfast. I confess to having eaten my fair share of cake in the early mornings only to feel sluggish (and a bit guilty) later on. Then came smoothie bowls (que halleluiah chorus here). By taking the same flavors in carrot cake, like cinnamon, ginger, and carrots, and blending them with other whole plant foods, you can create all the good feels of dessert, but in healthy smoothie bowl form. The Carrot Cake Smoothie Bowl, is super thick, satisfies, and is loaded with veggies that are blended into an easy-to-digest, nutrient-dense meal.
It’s handy to have cooked yams on hand but don’t stress, you can pop a yam in the microwave for about 5 minutes. Just let it cool a bit before peeling and blending. Once you choose a few favorite healthy vegan smoothie bowls to have in your breakfast rotation, stocking your fridge and pantry will become second nature. Then you can easily have your cake for breakfast and all the nutritional benefits too!
Ingredients for Carrot Cake Smoothie Bowl
Ingredients:
1 medium yam cooked, cooled, and peeled
2 large ripe bananas
1 cup plus 2 tablespoons (9 oz.) of almond milk or oat milk, unsweetened (more for a thinner bowl)
½ cup (45 grams) of rolled oats
2 medium carrots, scrubbed and chopped
1” piece of ginger root (unpeeled)
2 teaspoons of cinnamon
¼ teaspoon of fine sea salt
2 large medjool dates, pitted
Chopped walnuts, apple slices, and vegan cream cheese for topping.
Makes 2-3 bowls
How to make Carrot Cake Smoothie Bowl
Steps 1-2:
1. First pop your medium yam in the microwave (don’t judge!) for about 5 minutes until soft. You can also use a baked, cooled yam. Let it cool in the fridge while you gather your other ingredients then peel it.
2. Add the yam, bananas, and almond or oat milk to a blender container, followed by the oats, carrots, ginger, cinnamon, salt, and dates.
Step 3
3. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Step 4:
4. Scoop the spicy sweet mixture, which will be the consistency of oatmeal into two or three bowls and top with chopped walnuts, apple slices and vegan cream cheese.
Enjoy as a delicious veggie packed breakfast or healthy filling dessert!
Other Healthy Breakfast Recipes to Enjoy:
The Carrot Cake Smoothie Bowl (healthy, vegan breakfast bowl)
Ingredients
Instructions
- First, pop your medium yam in the microwave (don’t judge!) for about 5 minutes until soft. You can also use a baked, cooled yam. Let it cool in the fridge while you gather your other ingredients then peel it.
- Add the yam, bananas, and almond milk or oat milk to a blender container, followed by the oats, carrots, ginger, cinnamon, salt, and dates.
- Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
- Scoop the spicy-sweet mixture, which will be the consistency of oatmeal into two or three bowls and top with chopped walnuts, apple slices, and vegan cream cheese.
Nutrition Facts
Calories
258.31Fat (grams)
2.34Sat. Fat (grams)
0.36Carbs (grams)
59.37Fiber (grams)
8.73Net carbs
50.64Sugar (grams)
23.33Protein (grams)
4.52Sodium (milligrams)
201.13Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
