Cinnamon Roasted Carrot Yogurt Bowl
This might just be the quintessential (non-pumpkin) fall bowl. It’s full of protein, fiber, some seasonal fruit and dare I say, a vegetable? These carrots are roasted in a way that brings out their natural sweetness with warming cinnamon and coconut oil. Because of the protein and fiber, this should keep you full and satisfied without a large sugar spike, allowing you to get on with your day without thinking about food all morning!
Gluten free, grain free, refined sugar free, soy free
Yield: 2 servings
Ingredients
2 large carrots (I love to buy the tri-colored ones for extra nutrition)
1 tsp coconut oil
2 servings plain Greek yogurt (this is my favorite of the moment)
2 T ground flax seed
1 small banana
2 figs
3/4 tsp cinnamon
sea salt
optional: pumpkin seeds to top
Directions
Preheat oven to 425F
Chop carrots into small coins, making sure they are all similar in size
In a medium size bowl, toss carrots in melted coconut oil, 1/4 tsp cinnamon, and sea salt
Line a baking sheet with parchment paper and roast carrots for 25-30 minutes, flipping halfway through
In two small bowls or jars, spoon in yogurt and mix 1 T flax seed into each bowl followed by 1/4 tsp cinnamon, each
Top with sliced banana, chopped figs, roasted carrots, pumpkin seeds, and additional cinnamon/sea salt, if desired. Enjoy the warming fall flavors!
*these can be made in jars or containers the night before or as meal prep for a grab and go breakfast or snack
