Vegan Turmeric Carrot Butternut Squash Smoothie Bowl Recipe - Running on Real Food

Butternut Squash Smoothie Bowl

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Blender
  • Cuisine: Vegan

This anti-inflammatory turmeric smoothie is packed with nutrition, high in protein and has the consistency of soft-serve ice cream. Try it topped with cashews, coconut flakes and a handful of your favourite granola.



  • 1/2 cup (40 g) finely grated carrot or frozen diced carrot
  • 1 cup (170 g) cooked, mashed butternut squash
  • 3/4 to 1 cup (140 g) frozen peach slices, mango chunks or pineapple chunks
  • 3/4 cup unsweetened almond milk
  • 1 serving (30 g) vegan vanilla protein powder
  • 1 tsp organic ground turmeric
  • 1/2 tsp each ground ginger and cinnamon (optional)
  • pinch of black pepper (optional, improves absorption of active compound in turmeric)


  1. Add all ingredients to a high-speed blender and mix until smooth and creamy. Don’t over blend.
  2. Scoop it into a bowl, load it up with your favourite smoothie bowl toppings and enjoy with a spoon.


This smoothie comes out very thick if you follow the recipe as written. If you prefer a drinkable smoothie, add a bit more liquid until you reach desired consistency.

Topping ideas: granola, shredded coconut or toasted coconut flakes, sliced banana, almond butter, almonds, walnuts or cashews, mulberries, chopped dates or raisins.


  • Serving Size: 1
  • Calories: 285 calories
  • Fat: 5 grams
  • Carbohydrates: 30 grams
  • Fiber: 8 grams
  • Protein: 32 grams

Keywords: high-protein, healthy, low calorie