Carrot cake smoothie bowl! I think this is my new favorite smoothie bowl. Had this for lunch today and I don’t even feel guilty about eating this “treat” because it’s primarily made of veggies, but still tastes sweet.
1 frozen banana
1 medium carrot
1/4-1/2 cup frozen riced cauliflower
almond milk to get the right consistency
handful of shredded coconut
2 tablespoons of maple syrup
spoonful of almond butter
optional: 2 fresh medoolan dates for added sweetness
- Using a vegetable peeler, remove the outside of the carrot and discard.
- Peel the rest of the carrot using a vegetable peeler. This cuts the carrots into thin ribbons and helps the carrot blend in the smoothie better.
- Blend all ingredients accept for the almond butter.
- Place the smoothie in a bowl and top with a spoonful of almond butter and any other toppings.