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Peaches and Cardamom Cream Smoothie Bowl

Peaches and Cardamom Cream Smoothie Bowl

  • Author: Katie Koteen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Method: blender
  • Cuisine: Vegan


Our favorite summer smoothie bowl, made super creamy with fresh peaches, cauliflower and almond milk. Low in sugar and gluten-free. Top with your favorite granola, fresh peaches or berries.


  • 1/2 cup cauliflower florets, steamed and frozen
  • 1 1/4 c. vanilla almond milk
  • 2 c. peaches
  • 2 tbsp. Sun Potion TOCOS Powder 
  • 1/4 tsp. cardamom 
  • 1/2 tsp. vanilla
  • 1 tsp. maple syrup
  • For serving: granola, hemp seeds, fresh berries or shredded coconut (optional)


  1. Fill a pot of water with a few inches of water and fit it with a steamer basket. Bring the water to a boil; add the cauliflower to the basket, and cover. Reduce heat to a simmer and steam for 7 to 10 minutes, until the cauliflower is fork-tender.
  2. Transfer the cauliflower to a baking sheet lined with parchment paper and allow it to cool to room temperature. Freeze for at least 2 hours.
  3. When you’re ready to make the smoothie, add the ingredients to your blender and blend until smooth and creamy.
  4. Pour the smoothie into two small bowls and add your favorite toppings.


  • Serving Size:
  • Calories: 212
  • Sugar: 18.8 g
  • Sodium: 121 mg
  • Fat: 5.7 g
  • Carbohydrates: 32.6 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg

Keywords: vegan, breakfast, smoothie, smoothie bowl, gluten-free