Carrot Cake Quinoa Breakfast Bowls

• Vegan
• Gluten free

• Produce

  • 3/4 cup Carrots

• Refrigerated

  • 1 3/4 cups Coconut and/or almond milk, unsweetened

• Condiments

  • 1 tbsp Almond butter + more
  • 2 tbsp Maple syrup

• Pasta & Grains

  • 2/3 cup Quinoa

• Baking & Spices

  • 1 tsp Cinnamon
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Walnuts

Found on destinationdelish.com

Description

Ingredients

• ⅔ cup uncooked quinoa
• 1 ¾ cups unsweetened coconut and/or almond milk
• ¾ cup grated carrots
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1 tablespoon almond butter + more for topping
• Pinch of salt
• ¼ cup chopped and toasted walnuts

Directions

• In a large saucepan, heat the quinoa and milk over medium heat.
• Once the mixture starts to simmer, add in the carrots, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for about 15 minutes, stirring occasionally.
• Add in the almond butter and a pinch of salt. Stir until combined and thickened.
• Pour the quinoa into 4 bowls. Top each portion with extra almond butter and toasted walnuts.