The Pot-O-Gold Smoothie Bowl

The Pot O’ Gold Smoothie Bowl

The Pot O' Gold Smoothie Bowl

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We all need a little sunshine in the dead of winter (amiright?!) and this immune boosting orange smoothie bowl will be your secret weapon during cold and flu season.  It’s got a full armory of vitamin rich whole foods that taste bright and citrusy. I’ve even tucked in some pumpkin for added veggies and creaminess.

The base of this healthy plant-based smoothie bowl is beans. While is can seem a little bizarre to blend beans, they are actually the ideal ingredient to incorporate into a blended meal. The mild flavor of beans is easy to mask when paired with a “bossy” ingredient like orange zest and juice. They blend up super smooth and creamy, are protein rich, and keep you feeling full for hours.

Rich, creamy, citrusy and satisfying, The Pot O’ Gold smoothie bowl is a great way to add a little sunshine into your morning routine and increase your fiber intake at the same time!

Ingredients for The Pot O’ Gold Smoothie Bowl

Ingredients

1½ cups of white beans (one 15 oz can) drained and well rinsed (cannellini beans work well)

2 large very ripe bananas

½ cup of pumpkin puree

1/4 cup (2 oz.) of fresh squeezed orange juice

2 teaspoons of organic orange zest

1/8 teaspoon of fine sea salt

½ teaspoon of turmeric

1 ripe pear, cored and quartered

1/3 cup of cashews

3 medjool dates, large pitted

Orange segments for topping

 Makes 2-3 bowls (click on the ingredients in bold to learn more)

Method for making The Pot O’ Gold smoothie bowl

Step One & Two:

1.  If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.

2. Add the beans, bananas and pumpkin puree to a bender container, followed by the orange juice and zest, salt, turmeric, pear, cashews and dates.

Step Three:

3.  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.

Step Four:

4.  Scoop the citrusy mixture, which will be the consistency of thick pancake batter, into two or three bowls and top with orange segments.

Enjoy as a filling, protein rich breakfast or a pick-me-up snack!

The Pot O' Gold Smoothie Bowl

Other recipes with orange that you may fall in love with:

Orance Creamsicle Nice Cream

Orange Tahini Banana Bread

The Orange Creamsicle Smoothie Bowl

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The Pot O' Gold Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

We all need a little sunshine in the dead of winter (amiright?!) and this immune boosting orange smoothie bowl will be your secret weapon during cold and flu season. It’s got a full armory of vitamin rich whole foods that taste bright and citrusy. I’ve even tucked in some pumpkin for added veggies and creaminess.

Ingredients

• 1½ cups of white beans (one 15 oz can) drained and well rinsed (cannellini beans work well)
• 2 large very ripe bananas
• ½ cup of pumpkin puree
• 1/4 cup (2oz.) of fresh squeezed orange juice
• 2 teaspoons of organic orange zest
• 1/8 teaspoon of fine sea salt
• ½ teaspoon of turmeric
• 1 ripe pear, cored and quartered
• 1/3 cup of cashews
• 3 medjool dates, large pitted

Instructions

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans, measure out 1½ cups.
2. Add the beans, bananas and pumpkin puree to a bender container, followed by the orange juice and zest, salt, turmeric, pear, cashews and dates.
3. 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.
4. Scoop the citrusy mixture, which will be the consistency of thick pancake batter, into two or three bowls and top with orange segments.

Calories

411.79

Fat (grams)

7.87

Sat. Fat (grams)

1.64

Carbs (grams)

80.13

Fiber (grams)

13.09

Net carbs

67.04

Sugar (grams)

36.98

Protein (grams)

12.88

Sodium (milligrams)

190.31

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

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The Hot Cacao Smoothie Bowl

The Hot Cacao Smoothie Bowl

The Hot Cacao Smoothie Bowl

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Hot chocolate, that cozy, feel-good beverage we fell in love with as kids and still swoon over as adults, gets a healthy makeover in this vegan smoothie bowl.  Packed with protein, and chocolatey goodness, it has all the yumminess of your fav winter drink but is a satisfying meal.

So, what is raw cacao (pronounced kuh-cow) powder anyway? Raw cacao powder is made by fermenting and drying cacao beans which are then crushed and separated from their outer hulls, resulting in broken cacao pieces called nibs. The Cacao nibs are ground into a fine powder which becomes our good friend, cacao powder. When paired with a natural sweetener like dates and ripe bananas, cacao powder makes a nutrient dense chocolate treat.

By blending this superfood with silken tofu and tahini, we create the ultimate thick and creamy smoothie bowl.  Hello cozy pants!

Ingredients

12 oz. (340 grams) of extra firm silken tofu

2 very ripe bananas

1 ripe pear, cored and quartered

2 large medjool dates, pitted

¼ cup of tahini

2 teaspoons vanilla

¼ cup of raw, organic cacao powder

¼ teaspoon fine sea salt

Coconut whipped cream for topping

 Makes 2-3 bowls (click on the ingredients in bold to learn more)

Method for making The Hot Cacao Smoothie Bowl

Step One:

1.   Add the tofu, bananas, pear and dates to a blender container, followed by the tahini, vanilla, cacao powder and salt.

Step Two:

2. Securely attach the lid to your container and blend on medium speed until creamy, scraping down the sides as necessary or by using 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 Three:

3.  Scoop out the cozy creamy chocolatey mixture, which will be the consistency of loose pudding, into two or three bowls. Top with a dollop of coconut whip cream and a sprinkling of cacao powder.

Other smoothie bowl recipes with raw cacao powder you might love:

The Chocolate PB Cup Smoothie Bowl

The Chocolate Cherry Almond Smoothie Bowl

The Peppermint Bark Smoothie Bowl

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The Hot Cacao Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Hot chocolate, that cozy, feel-good beverage, gets a healthy makeover in this vegan smoothie bowl. Packed with protein, and chocolatey goodness, it has all the yumminess of your fav winter drink but is a satisfying meal.

Ingredients

• 12 oz. (340 grams) of extra firm silken tofu
• 2 very ripe bananas
• 1 ripe pear, cored and quartered
• 2 large medjool dates, pitted
• ¼ cup of tahini
• 2 teaspoons vanilla
• ¼ cup of raw, organic cacao powder
• ¼ teaspoon fine sea salt

Instructions

1. Add the tofu, bananas, pear and dates to a blender container, followed by the tahini, vanilla, cacao powder and salt.
2. Securely attach the lid to your container and blend on medium speed until creamy, scraping down the sides as necessary, or by using 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 out the cozy creamy chocolatey mixture, which will be the consistency of loose pudding, into two or three bowls. Top with a dollop of coconut whip cream and a sprinkling of cacao powder.

Calories

392.91

Fat (grams)

16.13

Sat. Fat (grams)

2.20

Carbs (grams)

53.34

Fiber (grams)

8.30

Net carbs

45.04

Sugar (grams)

28.67

Protein (grams)

14.97

Sodium (milligrams)

198.86

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

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

The Evergreen Smoothie Bowl

The Evergreen Smoothie Bowl (raw vegan)

The Evergreen Smoothie Bowl

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Oh, the power of green! Just thinking about all those antioxidants makes me feel healthier. One of the easiest ways to eat loads of leafy greens is by blending them into a smoothie bowl. Kale takes center stage in this raw, fruit-sweetened, veggie-packed blend.

Lacinato or dinosaur kale is a popular variety, but any type of kale will taste great. The tropical zing from the pineapple and sweetness from the apple and banana, temper any bitterness from the kale, making this detox smoothie bowl surprisingly sweet. 

Green smoothie bowls are a wonderful option if you want to get a bunch of veggies in without prepping a big salad.  And all that fruit makes it very breakfast-friendly. Top with your favorite granola for added texture and crunch!

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

Ingredients

2 large ripe bananas

1 small (6 inch) zucchini, chopped

1 sweet apple, cored and quartered

2 large medjool dates, pitted

¼ cup of cashews

1 cup of frozen pineapple chunks

1/8 teaspoon of fine sea salt

2 packed cups of kale leaves, de-stemmed and chopped

Granola for topping

Makes 2-3 bowls (click on the ingredients in bold to learn more)

Method for making The Evergreen Smoothie Bowl

Step One

1.  Add the bananas, zucchini, apples, and dates to a blender container, along with the cashews, pineapple, and salt, followed by the kale leaves.

Step Two

2.  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 Three

3.  Pour the sweet green detox mixture, which will be the consistency of thick apple sauce, into two or three bowls. Top with your favorite granola.

Enjoy as an energizing breakfast or as a refreshing snack!

The Evergreen Smoothie Bowl

Other green smoothie bowls you might just love:

The Clean Green Smoothie Bowl

The Peas Be Green Smoothie Bowl

The Monster Mash Smoothie Bowl

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The Evergreen Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Oh the power of green! Just thinking about all those antioxidants makes me feel healthier. One of the easiest ways to eat loads of leafy greens is by blending them into a smoothie bowl. Kale takes center stage in this raw, fruit sweetened, veggje packed blend.

Ingredients

• 2 large ripe bananas
• 1 small (6 inch) zucchini, chopped
• 1 sweet apple, cored and quartered
• ¼ cup of cashews
• 1 cup of frozen pineapple chunks
• 2 large medjool dates, pitted
• 1/8 teaspoon of fine sea salt
• 2 packed cups of kale leaves, de-stemmed and chopped

Instructions

1. Add the bananas and zucchini to a blender container, along with the apples, cashews, pineapple, dates and salt, followed by the kale leaves.
2. Securely attach the lid to your container and blend until 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. Pour the sweet green detox mixture, which will be the consistency of thick apple sauce, into two or three bowls. Top with your favorite granola.

Calories

251.61

Fat (grams)

6.36

Sat. Fat (grams)

1.25

Carbs (grams)

50.57

Fiber (grams)

5.76

Net carbs

44.81

Sugar (grams)

36.39

Protein (grams)

4.26

Sodium (milligrams)

172.02

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?

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The Cinnamon Roll Smoothie Bowl

The Cinnamon Roll Smoothie Bowl

The Cinnamon Roll Smoothie Bowl

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Cinnamon roll in smoothie bowl form…yes please! Just in time for New Years resolutions, this healthy breakfast smoothie bowl has all the comforting flavors of your favorite bun but is loaded with veggies instead of calories.

Cauliflower, when steamed and frozen, blends up surprisingly creamy. The taste is essentially undetectable when paired with rich almond butter, and spicy cinnamon. Adding rolled oats gives the smoothie bowl that cakey texture too.

Blended meals are such a delicious and easy way to incorporate additional nutrients into your breakfast routine. They are easy to make and digest. And you can enjoy that cinnamon roll flavor without having to wait hours for dough to rise! 

The Cinnamon Roll Smoothie Bowl Ingredients

Ingredients

2 large ripe bananas

¼ cup (2 oz.) of unsweetened almond milk

2 teaspoons of vanilla

1 teaspoon of apple cider vinegar

1/8 of fine sea salt

½ cup (46 grams) of rolled oats

2 tablespoons of cinnamon

2 tablespoons of almond butter

3 large medjood dates, pitted

2 cups of cauliflower florets, steamed and frozen

Blueberries and a dollop of vegan cream cheese for topping

Makes 2-3 bowls (click on ingredients in bold to learn more)

Method for making The Cinnamon Roll Smoothie Bowl

1. Frozen cauliflower that is slightly thawed produces a creamier texture when blended so pop it in the microwave for 30 seconds, or just let it sit on the counter while you gather your other ingredients.

 2. Add the bananas and almond milk to a blender container, along with the vanilla, vinegar, salt oats, cinnamon, almond butter and dates, followed by the cauliflower.

 3. 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.

 4. Pour the lovely cinnamon mixture which will be the consistency of loose oatmeal into two or three bowls.  Top with fresh blueberries and a dollop of vegan cream cheese.

 Enjoy as a veggie packed breakfast or healthy snack!

Other smoothie bowl recipes with cinnamon you might like to try:

The Apple Cinnamon Smoothie Bowl

The Pumpkin Spice Smoothie Bowl

The Gingerbread Smoothie Bowl

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The Cinnamon Roll Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Cinnamon roll in smoothie bowl form…yes please! Just in time for New Year’s resolutions, this healthy breakfast smoothie bowl has all the comforting flavors of your favorite bun but is loaded with veggies instead of calories.

Ingredients

• 2 large ripe bananas
• ¼ cup (2 oz.) of unsweetened almond milk
• 2 teaspoons of vanilla
• 1 teaspoon of apple cider vinegar
• 1/8 of fine sea salt
• ½ cup (46 grams) of rolled oats
• 2 tablespoons of cinnamon
• 2 tablespoons of almond butter
• 3 large medjood dates, pitted
• 2 cups of cauliflower florets, steamed and frozen

Instructions

1. Frozen cauliflower that is slightly thawed produces a creamier texture when blended so pop it in the microwave for 30 seconds, or just let it sit on the counter while you gather your other ingredients.
2. Add the bananas and almond milk to a blender container, along with the vanilla, vinegar, salt oats, cinnamon, almond butter and dates, followed by the cauliflower.
3. 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.
4. Pour the lovely cinnamon mixture which will be the consistency of loose oatmeal into two or three bowls. Top with fresh blueberries and a dollop of vegan cream cheese.

Calories

259.71

Fat (grams)

7.71

Sat. Fat (grams)

0.78

Carbs (grams)

45.25

Fiber (grams)

10.09

Net carbs

35.16

Sugar (grams)

18.41

Protein (grams)

6.97

Sodium (milligrams)

39.31

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

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

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The Peppermint Bark Smoothie Bowl

The Peppermint Bark Smoothie Bowl

The Peppermint Bark Smoothie Bowl

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When those cheerful tins of brightly colored mint and chocolate peppermint bark start popping up on store shelves you know the holidays are here. I love peppermint bark. It’s that magical combination of chocolate and mint that is both rich and refreshing at the same time.

 That delicious magic is blended into this plant-based, protein rich smoothie bowl. Black beans and cacao powder create the creamy chocolate base. Adding mint extract or peppermint leaves turn it into peppermint bark.

 This is my go-to breakfast when the holiday bustle is in full swing and I need a filling, nutrient dense meal that will keep me energized all morning long.

The Peppermint Bark Smoothie Bowl Ingredients

Ingredients

2 very ripe bananas

1½ cups of black beans (one 15 oz. can) drained and well rinsed

 ¼ cup (2 oz.) of full fat coconut milk (the kind that comes in a can)

½ teaspoon of peppermint extract (or about 20 peppermint leaves)

¼ cup of raw, cacao powder

1/8 teaspoon of fine sea salt

4 large medjool dates, pitted

1 cup of cauliflower florets, steamed and frozen

Mint leaves and coconut flakes for topping

Makes 2-3 bowls

Method for making The Peppermint Bark Smoothie Bowl

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans just measure out 1½ cups.

 2. Add the beans and bananas to a blender container along with the coconut milk, peppermint extract or leaves, cacao powder, salt and dates, followed by the cauliflower.

 3. Mint matters!  If you are using mint leaves, make sure they are peppermint leaves.  Peppermint leaves are the mintiest leaves in the mint family, creating a clean mint taste without the bitterness or grassiness of spearmint leaves.

 4. 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.

 5. Scoop the chocolatey mint mixture which will be the consistency of loose pudding into three bowls and top with a sprinkling of coconut flakes and a mint leaf.

Other chocolate and mint recipes you may love:

Mint Chip Nice Cream

The Mint Chip Smoothie Bowl

The Peppy Mint Tea

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The Peppermint Bark Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

The magical taste of peppermint bark is blended up in this plant-based, protein rich smoothie bowl. Black beans and cacao powder create the creamy chocolate base. Adding mint extract or peppermint leaves turn it into peppermint bark.

Ingredients

• 1½ cups of black beans (one 15 oz. can) drained and well rinsed
• 2 large very ripe bananas
• ¼ cup (2 oz.) of full fat coconut milk (the kind that comes in a can)
• ½ teaspoon of peppermint extract (or about 20 peppermint leaves)
• ¼ cup of raw, organic cacao powder
• 1/8 teaspoon of fine sea salt
• 4 large medjool dates, pitted
• 1 cup of steamed and frozen cauliflower florets

Instructions

1. If using canned beans, drain and thoroughly rinse the beans to avoid a beany taste. One 15 oz. can is approximately 1½ cups. If you have cooked dried beans just measure out 1½ cups.
2. Add the beans and bananas to a blender container along with the coconut milk, peppermint extract or leaves, cacao powder, salt and dates, followed by the cauliflower.
3. 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.
4. Scoop the chocolatey mint mixture which will be the consistency of loose pudding into three bowls and top with a sprinkling of coconut flakes and a mint leaf.

Notes:

If you are using mint leaves, make sure they are peppermint leaves. Peppermint leaves are the mintiest leaves in the mint family, creating a clean mint taste without the bitterness or grassiness of spearmint leaves.

Calories

368.54

Fat (grams)

5.94

Sat. Fat (grams)

3.81

Carbs (grams)

72.78

Fiber (grams)

14.72

Net carbs

58.07

Sugar (grams)

33.58

Protein (grams)

12.11

Sodium (milligrams)

95.39

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

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

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The Persinnamon Smoothie Bowl

The Persinnamon Smoothie Bowl

The Persinnamon Smoothie Bowl

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Persimmons are a recent discovery of mine. They pop up in the produce aisle every year around the holidays. I would often pass by this mysterious fruit which looks very much like an orange tomato.  But, this season I decide to take the persimmon plunge. To my delight, the creamy interior is richly sweet with hints of mango and cinnamon, and the persinnamon smoothie bowl was born.

The two most common varieties of persimmon are fuyu, which is round like a tomato and hachiya, which is shaped like an acorn. Both varieties are a beautiful deep orange. I’ve used fuyu in this recipe as they are more common and tend to be a little less expensive.

This fruity smoothie bowl is fun to blend up when persimmons are in season. Top with winter pomegranate seeds which add a bright tangy crunch and look like little red jewels scattered on top.

Ingredients

The Persinnamon Smoothie Bowl Ingredients

Ingredients

2 cups of persimmons, de-stemmed and quartered (2 large persimmons)

2 large ripe bananas

2/3 cup of rolled oats (62 grams)

¼ cup (2 oz.) of unsweetened almond milk

1 teaspoon of vanilla

1 tablespoon of freshly squeezed lemon juice

1 tablespoon of cinnamon

1/8 teaspoon of fine sea salt

2 tablespoons of almond butter

3 large medjood dates, pitted

 Pomegranate seeds and lemon zest for topping

 Makes 2-3 bowls (click/tap on ingredients in bold to learn more)

Method for making The Persinnamon Smoothie Bowl

1. Add your persimmons and bananas to a blender container, followed by the oats, almond milk, vanilla, lemon juice, cinnamon and salt, along with the almond butter and dates.

 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 fruity mixture, which will be the consistency of loose oatmeal into two or three bowls and top with pomegranate seeds and lemon zest.

Enjoy as a late autumn fruity breakfast or healthy snack!

Other seasonal recipes with cinnamon you might like:

Gingerbread (gluten free)

The Perfect Pear Smoothie Bowl

The French Toast Smoothie Bowl

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The Persinnamon Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Persimmons are a recent discovery of mine. They pop up in the produce aisle every year around the holidays. I would often pass by this mysterious fruit which looks very much like an orange tomato. But, this season I decide to take the persimmon plunge. To my delight, the creamy interior is richly sweet with hints of mango and cinnamon, and the persinnamon smoothie bowl was born.

Ingredients

• 2 cups of persimmons, de-stemmed and quartered (2 large persimmons)
• 2 large ripe bananas
• 2/3 cup (62 grams) of rolled oats
• ¼ cup (2 oz.) of unsweetened almond milk
• 1 teaspoon of vanilla
• 1 tablespoon of freshly squeezed lemon juice
• 1 tablespoon of cinnamon
• 1/8 teaspoon of fine sea salt
• 2 tablespoons of almond butter
• 3 large medjood dates, pitted

Instructions

1. Add your persimmons and bananas to a blender container, followed by the oats, almond milk, vanilla, lemon juice, cinnamon and salt, along with the almond butter and dates.
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 fruity mixture, which will be the consistency of loose oatmeal into two or three bowls and top with pomegranate seeds and lemon zest.

Calories

363.50

Fat (grams)

8.06

Sat. Fat (grams)

0.83

Carbs (grams)

72.77

Fiber (grams)

13.01

Net carbs

59.76

Sugar (grams)

35.54

Protein (grams)

7.18

Sodium (milligrams)

90.94

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

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

Created using The Recipes Generator