Carrot Cake Breakfast Bowl
Gluten Free: undefined
Reset 7: undefined
Vegan: undefined
MAKES: serving
Ingredients
¼ cup cooked quinoa
¼ cup apple, shredded
½ cup almond milk
¼ cup carrots, grated
½ tsp cinnamon
¼ tsp vanilla
½ tsp maple syrup
½ tsp almond butter
Pinch of sea salt
6 Tbsp pepitas seeds
3 Tbsp unsweetened coconut flakes
Directions
In a saucepan, warm almond milk over medium heat until heated through, about 2 minutes. Add carrots and cook for 2-4 minutes.
Add quinoa and stir to combine.
Add apple, cinnamon & vanilla. Turn the heat to low and allow to cook for about 5-10 minutes stirring occasionally.
Add almond butter, maple syrup, and a pinch of salt. Stir until combined.
Pour into a bowl and top with pepitas seeds and unsweetened coconut flakes.