Carrot smoothie bowl
This vegetarian carrot cake smoothie bowl is a great breakfast for those early morning starts. Ready in 5 minutes, dairy free, high in fibre and calcium, its a great way to start your day!
Serves: 1
Time to make: 5 mins
Ingredients
- 1 small frozen banana, peeled
- 1 large or 2 small carrots, peeled, chopped
- 1 tablespoon wholegrain rolled oats
- 1 tablespoon desiccated coconut
- 1 cup lite soy milk
- ½ teaspoon ground cinnamon
- pinch ground ginger
- pinch ground nutmeg
- To serve
- grated carrot
- 2-3 walnut halves
- sprinkling of dessicated coconut
- sprinkling of ground cinnamon
Instructions
1 Place all ingredients in Kenwood blender and pulse to mix.
2 Pour smoothie into a bowl. Top with carrot, walnuts, coconut and cinnamon before serving.
Nutrition Info (per serve)
-
Calories 428cal
-
Kilojoules 1790kJ
-
Protein 13g
-
Total fat 17g
-
–Saturated fat 7g
-
Carbohydrates 50g
-
–Sugars 33g
-
Dietary fibre 13g
-
Sodium 180mg
-
Calcium 390mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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