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cinnamon roll smoothie bowl with candied pecans

Plant-Based Cinnamon Roll Smoothie Bowl

Allison Mulcahy
This plant-based cinnamon roll smoothie bowl is a cozy way to start your morning or the perfect pick-me afternoon snack. It’s incredibly creamy, delicious, super healthy, and definitely reminiscent of the beloved and iconic cinnamon roll...in a bowl!
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Prep Time 10 minutes
Cook Time 0 minutes
Course Breakfast, Smoothie, Snack
Cuisine American, Dairy-Free, Plant-Based, Vegan
Servings 4 Bowls
Calories 204 kcal

Ingredients
  

  • 2 Cups Frozen, Riced Cauliflower
  • 1 Frozen Banana
  • 1½ Cups Oat or Almond Milk
  • ¼ Cup Tahini
  • 4 Pitted Dates
  • 1 Scoop Vegan Protein Powder - Chocolate or Vanilla
  • 1 teaspoon Cinnamon
  • ½ teaspoon Sea Salt
  • 1 Cup Ice Cubes

Cream Cheese Icing (Optional)

  • 3 tablespoon Plain Dairy-Free Cream Cheese
  • 3 tablespoon Powdered Sugar
  • 2-3 tablespoon Plant-Based Milk
  • ¼ teaspoon Vanilla Extract

Instructions
 

  • Add all ingredients to a blender and blend until smooth and creamy, stopping to scrape down the sides if necessary. Add more milk, if necessary, depending on preference.
  • Whisk together the optional icing ingredients until smooth.
  • Top with cream cheese icing and pecans or blueberries.

Nutrition

Calories: 204kcalCarbohydrates: 20gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 529mgPotassium: 465mgFiber: 4gSugar: 9gVitamin A: 31IUVitamin C: 27mgCalcium: 156mgIron: 1mg
Tried this recipe?Tag me @mnveghead