Name: The Carrot Cake Smoothie Bowl (healthy, vegan breakfast bowl)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 medium yam cooked, cooled, and peeled; 2 large ripe bananas; 1 cup plus 2 tablespoons (9 oz.) of almond (or oat) milk, unsweetened; 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

The Carrot Cake Smoothie Bowl (healthy, vegan breakfast bowl)

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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!

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. And be sure to share your creations on Instagram and tag me @vegeta.full.

Ingredients for making The Carrot Cake Smoothie Bowl

The Carrot Cake Smoothie Bowl Ingredients — Ingredients:

o   1 medium **yam** cooked, cooled, and peeled
o   2 large ripe **bananas**
o   1 cup plus 2 tablespoons (9 oz.) of **almond milk** or **oat milk**, unsweetened (more for a thinner bowl)
o   ½ cup (45 grams) of rolled oats
o   2 medium carrots, scrubbed and chopped
o   1” piece of ginger root (unpeeled)
o   2 teaspoons of cinnamon
o   ¼ teaspoon of fine sea salt
o   2 large medjool dates, pitted
Chopped walnuts, apple slices, and vegan **cream cheese** for topping.
**Makes 2-3 bowls (click on the ingredients in bold to see what I use in this recipe)**

Method for making The Carrot Cake Smoothie Bowl

The Carrot Cake Smoothie Bowl Ingredients in a Blender Container — 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.

The Carrot Cake Smoothie Bowl Blended in a Vitamix — 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.

The Carrot Cake Smoothie Bowl with Texture Detail — 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!

The Carrot Cake Smoothie Bowl Ready to Eat — Other Healthy Breakfast Recipes to Enjoy:

The Red Velvet Cake Smoothie Bowl
Cinnamon Raisin Granola
Pumpkin Spice Bread

Printable Recipe Card:

The Carrot Cake Smoothie Bowl (healthy, vegan breakfast bowl)

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

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 a super thick, healthy smoothie bowl.

Ingredients

1 medium yam cooked, cooled, and peeled
2 large ripe bananas
1 cup plus 2 tablespoons (9 oz.) of almond (or oat) milk, unsweetened
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

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.

Calories

258.31

Fat (grams)

2.34

Sat. Fat (grams)

0.36

Carbs (grams)

59.37

Fiber (grams)

8.73

Net carbs

50.64

Sugar (grams)

23.33

Protein (grams)

4.52

Sodium (milligrams)

201.13

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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