The Carrot Cake Smoothie Bowl (healthy, vegan breakfast bowl) Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 5 minutes
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
1First, 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.
2Add the yam, bananas, and almond milk or oat milk to a blender container, followed by the oats, carrots, ginger, cinnamon, salt, and dates.
3Securely 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.
4Scoop 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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.