Carrot Cake Smoothie Bowl
1-1/2 cups (375 mL) coarsely chopped peeled carrots (about 2)
1 cup (250 mL) almond milk
1-1/2 cups (375 mL) ice
1/2 cup (125 mL) raw peeled and cubed butternut squash
1/2 cup (125 mL) raw cashews, soaked*
1/2 cup (125 mL) chopped pineapple
1/4 cup (60 mL) pitted dates (about 6)
1 tsp. (5 mL) cinnamon
1/2 tsp. (2 mL) ginger
1/4 tsp. (1 mL) sea salt
Toppings: carrot ribbons, coconut chips, raisins, walnuts, cinnamon, puffed quinoa.
- Combine all ingredients in a high speed blender and blend until smooth.
- Spoon into bowls and serve topped with carrot ribbons, coconut chips, raisins, walnuts, cinnamon, and puffed quinoa.
Tip: Place 1/2 cup (125 mL) rinsed cashews in a bowl with 1 cup (250 mL) filtered water; let soak for 2hrs up to overnight. To make carrot ribbons, run a peeler along length of carrot to make ribbon strips.
Nutritional analysis per serving: (Calculated with 6 carrot strips and 1 Tbsp. (15 mL) of each of the toppings)
- Protein: 11 g
- Fat: 22 g
- Carbohydrate: 59 g
- Calories: 470
- Fibre: 9 g
- Sodium: 450 mg