Broma Bakery · by Sarah Fennel★ 5.0
Carrot Cake Smoothie Bowl
NUTRITION · PER SERVING5M COOK
CAL 36%·PRO 39%
CARBS 108G61% OF CAL
15G FIBER70G SUGAR23G OTHER
FAT 28G35% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A blended smoothie bowl topped with granola, coconut, and raisins. Sweet and tropical with cinnamon warmth, eaten with a spoon as a filling breakfast or light lunch.
mainbowl🌀 blendergluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 bananas
- 1 1/2 cups plain non-fat yogurt
- 3 tablespoons Blue Diamond Almond Breeze Almondmilk
- 2 tablespoons almond butter
- 1/2 cup finely shredded carrots (liquid strained out)
- 2 tablespoons sweetened coconut flakes
- 1/4 cup fresh pineapple
- 1/2 teaspoon cinnamon
- 1 banana, thinly sliced
- sweetened coconut flakes
- whole roasted almonds
- shredded carrots
- golden raisins
At a glance
PER SERVING · TIME 5M
CAL 36%·PRO 39%
CARBS 108G61% OF CAL
15G FIBER70G SUGAR23G OTHER
FAT 28G35% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 395mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1827mg
- Calcium
- 426mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 395MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.