Description
This Carrot Cake Smoothie Bowl is a luscious creamy breakfast that tastes like carrot cake but it’s packed with nutrients, protein and healthy fats.
Ingredients
Scale
- 2 cups carrots peeled and chopped*(4 carrots)
- 1 cup yellow squash or zucchini chopped* (1 medium)
- 3/4 cup frozen banana chunks (1 medium banana)
- 1/4 –1/2 cup full fat coconut Milk
- 1/4 avocado
- 2 Tablespoons collagen, hemp or vegan protein
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon organic vanilla extract
- Coconut flakes for garnish
- Dandelion flowers for garnish (optional)
- Other toppings: chia seeds, hemp seeds, cacao nibs
Instructions
- Blend all ingredients together in a high speed blender or a food processor, add more coconut milk or water if you need to get your desired consistency.
- When creamy, pour your carrot cake smoothie into a bowl and top it with coconut flakes, dandelion flowers or other toppings and enjoy!!
Notes
If you have trouble digesting raw food, steam the carrots and yellow squash for 2-3 minutes and cool.
Nutrition information is with collagen and 1/2 cup coconut milk.
- Prep Time: 5 minutes
- Category: Breakfast, Snack
- Cuisine: Paleo, AIP, Gluten Free, Dairy Free, Refined Sugar Free, Vegan