Beet and Berry Smoothie Bowl (Print Version)

A vibrant blend of berries and beetroot topped with granola and fresh fruit for a nutritious breakfast.

# Components:

→ Smoothie Base

01 - 1 small cooked beetroot (about 3 oz), peeled and chopped
02 - 1 cup (5 oz) frozen mixed berries (strawberries, blueberries, raspberries)
03 - 1 ripe banana
04 - 1/2 cup (4 oz) unsweetened almond milk or preferred plant-based milk
05 - 1/2 cup (4 oz) plain Greek yogurt or coconut yogurt for vegan option
06 - 1 tablespoon chia seeds
07 - 1 tablespoon maple syrup or honey (optional, to taste)

→ Toppings

08 - 1/2 cup (1.5 oz) granola (gluten-free if needed)
09 - 1/2 cup assorted fresh berries
10 - 1 kiwi, sliced
11 - 1 tablespoon pumpkin seeds
12 - 1 tablespoon shredded coconut
13 - Fresh mint leaves (optional, for garnish)

# Directions:

01 - Place beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup (if using) into a high-speed blender.
02 - Blend until smooth and creamy, scraping down sides as needed. Add a little more milk for a thinner consistency if desired.
03 - Divide the smoothie base evenly between two bowls.
04 - Arrange granola, fresh berries, kiwi, pumpkin seeds, shredded coconut, and mint leaves on top as desired.
05 - Serve immediately and enjoy the vibrant, antioxidant-rich smoothie bowl.

# Expert Advice:

01 -
  • The beetroot adds a natural earthy sweetness that balances the tart berries perfectly
  • Its secretly packed with antioxidants and fiber but tastes like dessert for breakfast
02 -
  • Beet stains everything it touches, so wear an apron and clean your blender immediately rather than letting it sit
  • The smoothie base thickens quickly, so blend and serve right away rather than letting it rest in the bowls
03 -
  • Freeze your yogurt in ice cube trays for an extra thick smoothie bowl without diluting the flavor
  • If your beet is particularly large, use half and save the rest for another recipe to avoid overwhelming the fruit flavor
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