The Cornbread Smoothie Bowl
The Cornbread Smoothie Bowl
The Cornbread Smoothie Bowl
Move over cornbread, it’s smoothie bowl time! Delicious sweet corn and yellow zucchini blend up into a healthy plant-based breakfast with just a touch of cakiness from the rolled oats, and all the good feels of traditional corn bread. Protein rich from the almond butter and rolled oats, this filling smoothie bowl tastes mildly sweet from the corn, dates and bananas. Great if you need a healthy comfort food meal in a hurry. I’ll even make one for lunch if I don’t feel like eating a salad but want something sweet and creamy that’s secretly packed with veggies.
Ingredients
2 large ripe bananas
1 small (about 1 cup) yellow zucchini, chopped
¼ cup (2oz.) of unsweetened almond milk
1 teaspoon of vanilla
1 teaspoon of apple cider vinegar
2/3 cup (62 grams) of rolled oats
1/4 teaspoon of fine sea salt
2 tablespoons of almond butter
2 large medjood dates, pitted
1½ cups of frozen sweet corn
Raspberries and pomegranate seeds for topping
Makes 2-3 bowls
Method
1. First, add the bananas and zuchinni to a blender container, along with the almond milk, vanilla, apple cider vinegar, oats and salt, followed by the almond butter, dates and corn.
2. Securely attach the lid to your container and blend util creamy, starting on 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.
3. Scoop the veggie packed mixture which will be the consistency of loose oatmeal into two or three bowls and top with raspberries and pomegranate seeds.
Enjoy as a delicious and satisfying breakfast or healthy filling snack!
Other fall veggie packed smoothie bowls you might like:
Printable Recipe Card:
The Cornbread Smoothie Bowl
Ingredients
Instructions
- First, add the bananas and zuchinni to a blender container, along with the almond milk, vanilla, apple cider vinegar, oats and salt, followed by the almond butter, dates and corn.
- Securely attach the lid to your container and blend util creamy, starting on 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 veggie packed mixture which will be the consistency of loose oatmeal into two or three bowls and top with raspberries and pomegranate seeds.
Calories
326.85Fat (grams)
9.10Sat. Fat (grams)
0.98Carbs (grams)
58.25Fiber (grams)
8.42Net carbs
49.84Sugar (grams)
19.50Protein (grams)
9.43Sodium (milligrams)
182.24Cholesterol (grams)
0.00