Beet and Berry Smoothie Bowl (Printable)

Vibrant blend of sweet berries and earthy beetroot, topped with crunchy granola and fresh fruit for a nutritious start.

# What You’ll Need:

→ Smoothie Base

01 - 1 small cooked beetroot (about 2.8 oz), peeled and chopped
02 - 1 cup (5.3 oz) frozen mixed berries (strawberries, blueberries, raspberries)
03 - 1 ripe banana
04 - 1/2 cup (4 fl oz) unsweetened almond milk or preferred plant-based milk
05 - 1/2 cup (4.2 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 (1.4 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

# How To Make:

01 - Place beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup into a high-speed blender.
02 - Blend until smooth and creamy, scraping down the sides as needed. Add additional milk if a thinner consistency is desired.
03 - Divide the smoothie base evenly between two serving bowls.
04 - Arrange granola, fresh berries, kiwi slices, pumpkin seeds, shredded coconut, and mint leaves over the smoothie base as desired.
05 - Serve immediately and enjoy.

# Top Suggestions:

01 -
  • Rich in antioxidants and essential nutrients from beets and berries.
  • Naturally sweet and incredibly creamy without the need for dairy.
  • Quick to prepare in just 10 minutes, making it ideal for busy mornings.
02 -
  • Use a high-speed blender to ensure the beetroot is completely pulverized for a silky texture.
  • If the mixture is too thick to blend, add liquid one tablespoon at a time until it reaches your desired consistency.
  • Always check the labels on your granola to ensure it meets your specific allergen requirements, such as being gluten-free or nut-free.
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