Spiced Plum Smoothie Bowl

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Spiced Plum Smoothie Bowl (Raw Vegan)

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Sweet/tart and full of warm spices, this Spiced Plum Smoothie Bowl welcomes the cooler fall weather while leaving you feeling full and energized. It’s fiber-packed, raw, vegan, and totally cozy!

Spiced Plum Smoothie Bowl (Raw Vegan)

Spiced Plum Smoothie Bowl (Raw Vegan)

(This post contains affiliate links that help support my work.)

I came across a plum tree, on a run recently, that was completely hidden from view, except for one lone plum that was dangling from a protruding branch right at eye level. I stopped, followed the branch to the tree, and found a hidden treasure trove of ripe plums. Score! 20 minutes and one stuffed shirt front later, I was in my kitchen blending up this sweet/tart smoothie bowl for breakfast.

My favorite part of this vegan smoothie bowl is how the plums pair so well with warm spices. They tip their hat to the cooler fall weather while tasting sweet/tart and refreshing all at the same time. I also love their beautiful deep purple color which can only be described as regal.

If you’re curious about the health benefits of plums click here.

A big thank you to Coconut Bowls for sponsoring this post and crafting the fun coconut bowls and spoons I used in these photos! For 15% off their gorgeous bowls and other products, click and use this code! VEGETAFULL

Spiced Plum Smoothie Bowl (Raw Vegan)

Spiced Plum Smoothie Bowl (Raw Vegan)

Why you’ll love this Spiced Plum Smoothie Bowl recipe:

o   Quick and easy to make

o   Raw and vegan

o   Sweet/tart flavor

o   Full of fiber and protein

Spiced Plum Smoothie Bowl (Raw Vegan)

Spiced Plum Smoothie Bowl (Raw Vegan)

The nice thing about making a smoothie bowl for breakfast is it’s a fuss-free way to pack a ton of nutrients into one bowl. They’re also a delicious way to use up seasonal fruit, in case you happen to run into a plum tree!

Spiced Plum Smoothie Bowl (Raw Vegan)

Spiced Plum Smoothie Bowl (Raw Vegan)

Ingredients for Spiced Plum Smoothie Bowl

Ingredients for Spiced Plum Smoothie Bowl

Ingredients for Spiced Plum Smoothie Bowl

o   2 cups of plums (260 grams), pitted, about 8 small plums

o   2 large ripe bananas

o   ¼ cup (2 oz.) of almond milk

o   2/3 cup (60 grams) of gluten-free rolled oats

o   1 teaspoon of vanilla

o   1½ teaspoons of cinnamon

o   ½ teaspoon of nutmeg

o   ½ teaspoon of cardamom

o   1/8 teaspoon of fine sea salt

o   2 tablespoons of almond butter

o   3 large medjool dates, pitted

Makes 2-3 bowls. Click on the ingredients in bold to see what I use in this recipe.

How to Make Spiced Plum Smoothie Bowl

Spiced Plum Smoothie Bowl-2.jpg

Step 1:

1. Add the plums, bananas, and almond milk to a blender container followed by the oats, vanilla, spices, salt, almond butter, and dates.

Spiced Plum Smoothie Bowl-4.jpg

Step 2:

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 3:

3. Scoop the creamy mixture which will be the consistency of loose oatmeal, into 2-3 bowls and top with cacao nibs.

Enjoy as a sweet/tart breakfast or healthy and filling dessert!

Spiced Plum Smoothie Bowl (Raw Vegan)

Spiced Plum Smoothie Bowl (Raw Vegan)

More raw vegan smoothie bowl recipes to fall in love with!

Peach Pie Smoothie Bowl

Watermelon Mint Smoothie Bowl

Acai Berry Smoothie Bowl

If you like this spiced plum smoothie bowl recipe, please give it a 5-star rating in the recipe card below, and lemme know how it turns out in the comments. Hearing from you always makes my day! And if you’re looking for more yummy vegan inspo, check out my Pinterest and Instagram Page!

Spiced Plum Smoothie Bowl (Raw Vegan)

Spiced Plum Smoothie Bowl (Raw Vegan)

Printable Recipe Card:

Yield: 3 bowls
Author:
Spiced Plum Smoothie Bowl (Raw Vegan)

Spiced Plum Smoothie Bowl (Raw Vegan)

Sweet/tart and full of warm spices, this Spiced Plum Smoothie Bowl welcomes the cooler fall weather while leaving you feeling full and energized. It’s fiber-packed, raw, vegan, and totally cozy!
Prep time: 10 MinTotal time: 10 Min

Ingredients

Instructions

  1. Add the plums, bananas and almond milk to a blender container followed by the oats, vanilla, spices, salt, almond butter, and dates.
  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.
  3. Scoop the creamy mixture which will be the consistency of loose oatmeal, into 2-3 bowls and top with cacao nibs.

Notes:

For step-by-step instructions, with photos, see blog post!

Nutrition Facts

Calories

346.23

Fat (grams)

8.06

Sat. Fat (grams)

0.88

Carbs (grams)

67.83

Fiber (grams)

9.34

Net carbs

58.49

Sugar (grams)

39.42

Protein (grams)

6.98

Sodium (milligrams)

88.75

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 #feedpeopleplants
Created using The Recipes Generator

The Chocolate Apple Smoothie Bowl

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The Chocolate Apple Smoothie Bowl

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The Chocolate Apple Smoothie Bowl

The Chocolate Apple Smoothie Bowl

Have you ever taken a bite of something and been instantly transported back in time to a favorite place or memory? It’s funny how food can do that. This happens to me every time I taste or even smell a candied apple. The juicy sour apple, covered in rich chocolate and sitting happily on a bed of crushed peanuts takes me right to the county fair.

My favorite childhood treat was a once-a-year experience. But, by blending those same delicious flavors of sour apple and chocolate into a healthy vegan smoothie bowl, you can enjoy a chocolate covered apple anytime and enjoy all the health benefits too.

This vegan chocolate smoothie bowl recipe is creamy and sweet (thank you avocado and banana!) with just a touch of cakiness from the rolled oats. It pairs so well with crushed peanuts and crunchy cacao nibs sprinkled on top. Think apples dipped in chocolate and rolled in peanuts, only in smoothie bowl form. It’s quickly becoming a breakfast favorite around here and I hope you enjoy it too!

The Chocolate Covered Apple Smoothie Bowl is:

o   Quick, taking only 10 minutes to make

o   Healthy and nutrient-dense

o   Vegan, whole food, gluten & oil-free

o   Delicious, tasting more like dessert than a superfood

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.

Healthy Vegan Chocolate Apple Smoothie Bowl

Healthy Vegan Chocolate Apple Smoothie Bowl

Did you know?

Raw organic cacao powder is the superfood of all superfoods, having more calcium than cow’s milk, (at 160mg per 100g vs only 125mg per 100ml of cow’s milk) is the highest plant-based source of iron known to man, (a whopping 7.3mg per 100g) and boasts over 40 times the antioxidants of blueberries!

Ingredients for The Chocolate Apple Smoothie Bowl

The Chocolate Apple Smoothie Bowl Ingredients

Ingredients:

o   2 large very ripe bananas

o   1 large ripe avocado

o   ½ cup (4 oz.) of oat milk, unsweetened

o   1 tablespoon of vanilla

o   1 large granny smith apple (or other sour apple) cored and quartered

o   2/3 cup (60 grams) of rolled oats

o   ¼ cup of raw cacao powder

o   ¼ teaspoon of fine sea salt

o   4 large medjool dates, pitted

 Top with crushed peanuts and cacao nibs

Makes 2-3 bowls. Click on the ingredients in bold to see what I use.

Method for Making The Chocolate Apple Smoothie Bowl

The Chocolate Apple Smoothie Bowl Ingredients in a Blender

Step 1:

1.  Add the bananas, avocado, oat milk and vanilla to a blender container, followed by the apple, oats, cacao powder, salt and dates.

The Chocolate Apple Smoothie Bowl Blended in a Vitamix

Step 2:

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.

The Chocolate Apple Smoothie Bowl Blended

Step 3:

3.  Scoop the creamy chocolatey mixture, which will be the consistency of textured pudding, into two or three bowls and top with crushed peanuts and cacao nibs.

Enjoy as a superfood breakfast or a healthy dessert!

The Chocolate Apple Smoothie Bowl

The Chocolate Apple Smoothie Bowl

Other healthy chocolate recipes to fall in love with:

Chocolate Cherry Almond Granola

Chocolate Avocado Mousse

Chocolate Nice Cream

Printable Recipe Card:

Chocolate Apple Smoothie Bowl

Chocolate Apple Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
This vegan chocolate smoothie bowl recipe is creamy and sweet with just a touch of cakiness from the rolled oats. It pairs so well with crushed peanuts and crunchy cacao nibs sprinkled on top. Think apples dipped in chocolate and rolled in peanuts, only in smoothie bowl form.

Ingredients

Instructions

  1. Add the bananas, avocado, oat milk, and vanilla to a blender container, followed by the apple, oats, cacao powder, salt, and dates.
  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.
  3. Scoop the creamy chocolatey mixture, which will be the consistency of textured pudding, into two or three bowls and top with crushed peanuts and cacao nibs.

Calories

457.44

Fat (grams)

12.58

Sat. Fat (grams)

1.75

Carbs (grams)

83.04

Fiber (grams)

14.87

Net carbs

68.17

Sugar (grams)

43.30

Protein (grams)

7.79

Sodium (milligrams)

185.88

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
Created using The Recipes Generator

The Holiday Nog Smoothie Bowl

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The Holiday Nog Smoothie Bowl

The Holiday Nog Smoothie Bowl

The Holiday Nog Smoothie Bowl

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I have a confession to make. I love the taste of eggnog. The well-known yellow, spicy sweet variety that comes in a carton. But, just reading the ingredients list of thickeners, stabilizers, artificial colors and flavors makes me a little queasy. I realized that what I enjoyed most about this classic holiday beverage was the creamy texture and warm spices.

No problem. Nutmeg, cinnamon and lots of vanilla, blended sweet and creamy with ripe bananas and silken tofu create a similar feel of this cheerful holiday concoction. It’s also secretly loaded with veggies from the steamed and frozen cauliflower. Not to mention dairy and egg free!

This is a great no-fuss breakfast to add to your holiday rotation when early morning meals can be a little on the heavy side. Even if you’re not a fan of traditional eggnog, this nutrient dense holiday nog smoothie bowl is a delicious way to add some holiday joy to your morning.

The Holiday Nog Smoothie Bowl Ingredients

The Holiday Nog Smoothie Bowl Ingredients

the+holiday+nog+smoothie+bowl+ingredients+in+a+blender

Ingredients

2 large very ripe bananas

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

1 tablespoon of vanilla

1 teaspoon of apple cider vinegar

1 teaspoon of nutmeg

1 teaspoon of cinnamon

1/8 teaspoon of fine sea salt

2 tablespoons of almond butter

4 large medjood dates, pitted

2 cups of cauliflower florets, steamed and frozen

Makes 2-3 bowls

Method for making The Holiday Nog Smoothie Bowl

1.  Cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.

 2.  Add the bananas and silken tofu to the blender container, along with the vanilla, apple cider vinegar, nutmeg, cinnamon, salt and almond butter, followed by the dates and 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 creamy vanilla and spice mixture which will be the consistency of loose custard into three bowls and top with a sprinkling of nutmeg.

To learn more, click/tap on the ingredients in bold.

the holiday nog smoothie bowl close up

Other holiday recipes you might love:

The Gingerbread Smoothie Bowl

GF Pumpkin Spice Bread

The Perfect Pear Smoothie Bowl

Printable Recipe Card:

The Holiday Nog Smoothie Bowl
Print

The Holiday Nog Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Hold the eggs! Nutmeg, cinnamon and lots of vanilla, blended sweet and creamy with ripe bananas and silken tofu create a similar feel to the traditional holiday concoction. This delicious plant based smoothie bowl is also secretly loaded with veggies from the steamed and frozen cauliflower.

Ingredients

  • 2 large very ripe bananas
  • 12 oz. (340 grams) of extra firm silken tofu
  • 1 tablespoon of vanilla
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 1/8 teaspoon of fine sea salt
  • 2 tablespoons of almond butter
  • 4 large medjood dates, pitted
  • 2 cups of cauliflower florets, steamed and frozen

Instructions

  1. Cauliflower that is slightly thawed produces a creamier texture when blended so just let it sit on the counter while you gather all of your other ingredients.
  2. Add the bananas and silken tofu to the blender container, along with the vanilla, apple cider vinegar, nutmeg, cinnamon, salt and almond butter, followed by the dates and 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 creamy vanilla and spice mixture which will be the consistency of loose custard into three bowls and top with a sprinkling of nutmeg.

Calories

279.11

Fat (grams)

11.03

Sat. Fat (grams)

1.40

Carbs (grams)

36.16

Fiber (grams)

6.94

Net carbs

29.22

Sugar (grams)

20.66

Protein (grams)

13.16

Sodium (milligrams)

108.58

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

The Gingerbread Smoothie Bowl

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The Gingerbread Smoothie Bowl

The Gingerbread Smoothie Bowl

The Gingerbread Smoothie Bowl

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Nothing quite says holidays like good ‘ol gingerbread. We see this not-too-sweet treat pop up in cookies and bread and…smoothie bowls! My protein rich gingerbread smoothie bowl tastes just like cookie dough with all the spicy goodness of fresh ginger.

 So why not peel the ginger? Simply because it’s not necessary!  Fresh ginger peel will be undetectable after blending. Leaving the peel on also wastes less of this flavorful root, not to mention time digging around all those nooks and crannies with a vegetable peeler or a spoon.

This is a fun smoothie bowl if you’re in a gingerbread cookie dough for breakfast mood but want to keep it healthy too!

the gingerbread smoothie bowl ingredients

Ingredients

2 large very ripe bananas

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

¼ cup (2 oz.) of unsulphured black strap molasses

¼ cup (2 oz.) of unsweetened almond milk

½ teaspoon of apple cider vinegar

2/3 cup (62 grams) of rolled oats

1 tablespoon (1” piece) of raw ginger, skin on

1 teaspoons of cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of cloves

1/8 teaspoon of fine sea salt

2 large medjood dates, pitted

1 tablespoon of ground chia seeds

Chopped pecans and cranberry slices for topping

Makes 2-3 bowls

the gingerbread smoothie bowl ingredients in a blender

Method

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 molasses, almond milk, vinegar and oats, followed by the ginger, cinnamon, nutmeg, cloves, salt, dates and ground chia seeds. You can buy chia seeds that are already ground or just put whole seeds in a small coffee or spice grinder and blitz for about 10 seconds.

 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 lovely gingery goodness which will be the consistency of loose cookie dough into two or three bowls, top with chopped pecans and cranberry slices.

To learn more, click/tap on the ingredients in bold.

gingerbread+re+sized+%287+of+7%29.jpg

Other recipes with ginger you might like to try:

GF Gingerbread

The Candied Ginger Smoothie Bowl

The Peas Be Green Smoothie Bowl

Printable Recipe Card:

The Gingerbread Smoothie Bowl

The Gingerbread Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Nothing quite says holidays like good ‘ol gingerbread. We see this not-too-sweet treat pop up in cookies and bread and…smoothie bowls! My protein rich gingerbread smoothie bowl tastes just like cookie dough with all the spicy goodness of fresh ginger.

Ingredients

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 molasses, almond milk, vinegar and oats, followed by the ginger, cinnamon, nutmeg, cloves, salt, dates and ground chia seeds.
  3. You can buy chia seeds that are already ground or just put whole seeds in a small coffee or spice grinder and blitz for about 10 seconds.
  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 lovely gingery goodness which will be the consistency of loose cookie dough into two or three bowls, top with chopped pecans and cranberry slices.

Calories

372.94

Fat (grams)

3.55

Sat. Fat (grams)

0.62

Carbs (grams)

76.81

Fiber (grams)

12.22

Net carbs

64.59

Sugar (grams)

28.80

Protein (grams)

12.94

Sodium (milligrams)

100.72

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

The Perfect Pear Smoothie Bowl

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The Perfect Pear Smoothie Bowl

The Perfect Pear Smoothie Bowl

The Perfect Pear Smoothie Bowl

Jump To Recipe

Who can resist the pull of cranberries? Bursting with sweet-tart flavor, these glossy red gems are loaded with vitamin C and antioxidants. With Thanksgiving just around the corner, it’s fun to add these scarlet marble-sized berries to all sorts of recipes, including smoothie bowls! The tartness of the cranberries and the sweetness of the ripe pears create a bright and fruity flavor combo that really is the perfect pair.

This is a great, no-fuss breakfast when you want something that feels festive and special but takes just minutes to make. It’s also on the lighter side, being mostly fruit. And, at under 250 calories per bowl, it just may become a staple in your household year round.

The Perfect Pear Smoothie Bowl Ingredients

The Perfect Pear Smoothie Bowl Ingredients

the-perfect-pear-smoothie bowl in a blender

Ingredients

2 large very ripe bananas

2 very ripe pears cored and quartered

2 tablespoons of almond butter

2 large medjood dates, pitted

2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1/8 teaspoon of fine sea salt

1 cup of frozen cranberries

Fresh cranberries and almond slices for topping

Makes 2-3 bowls

Method for making The Perfect Pear Smoothie Bowl

1.  First, add your pears and bananas to the blender container, followed by the almond butter, dates, cinnamon, nutmeg, salt and cranberries.

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 bright, cranberry flecked mixture which will be the consistency of loose sorbet, into two or three bowls and top with fresh sliced cranberries and almonds.

the-perfect-pear smoothie bowl

This is a fun smoothie bowl if you’re in the mood for a sweet/tart breakfast or snack that tastes indulgent but is on the lighter side.

Other smoothie bowls on the lighter side you might enjoy:

The Rhuby Tuesday Smoothie Bowl

The Cinco de Mango Smoothie Bowl

The Key Lime Coconut

Printable Recipe Card:

The Perfect Pear Smoothie Bowl
Print

The Perfect Pear Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
Who can resist the pull of cranberries? Bursting with sweet-tart flavor, these glossy red gems are loaded with vitamin C and antioxidants. With Thanksgiving just around the corner, it’s fun to add these scarlet marble-sized berries to all sorts of recipes, including smoothie bowls! The tartness of the cranberries and the sweetness of the ripe pears create a bright and fruity flavor combo that really is the perfect pair.

Ingredients

Instructions

  1. First, add your pears and bananas to the blender container, followed by the almond butter, dates, cinnamon, nutmeg, salt and cranberries.
  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 bright, cranberry flecked mixture which will be the consistency of loose sorbet, into two or three bowls and top with fresh sliced cranberries and almonds.

Calories

248.77

Fat (grams)

6.54

Sat. Fat (grams)

0.67

Carbs (grams)

50.09

Fiber (grams)

9.76

Net carbs

40.32

Sugar (grams)

27.67

Protein (grams)

3.99

Sodium (milligrams)

88.45

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


The Cornbread Smoothie Bowl

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The Cornbread Smoothie Bowl

The Cornbread Smoothie Bowl

The Cornbread Smoothie Bowl

Jump To Recipe

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.

the-cornbread-smoothie-bowl-ingredients

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

the-cornbread-smoothie-bowl-blender

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!

the-cornbread-smoothie-bowl-close up

Other fall veggie packed smoothie bowls you might like:

The Butterbeer Smoothie Bowl

The Tiger Tail Smoothie Bowl

The Pumpkin Spice Smoothie Bowl

Printable Recipe Card:

The Cornbread Smoothie Bowl
Print

The Cornbread Smoothie Bowl

Yield: 3 bowls
Author: Carol Clayton
Prep time: 10 MinTotal time: 10 Min
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.

Ingredients

Instructions

  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.

Calories

326.85

Fat (grams)

9.10

Sat. Fat (grams)

0.98

Carbs (grams)

58.25

Fiber (grams)

8.42

Net carbs

49.84

Sugar (grams)

19.50

Protein (grams)

9.43

Sodium (milligrams)

182.24

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