Beet and Berry Smoothie Bowl (Printable Version)

A vibrant blend of berries and beetroot topped with granola and fresh fruit for an energizing breakfast.

# What You 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 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

→ 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

# Steps:

01 - Add beetroot, frozen berries, banana, almond milk, yogurt, chia seeds, and maple syrup to a high-speed blender.
02 - Blend until smooth and creamy, scraping down sides as needed. Add additional milk if a thinner consistency is preferred.
03 - Pour the smoothie mixture evenly between two serving bowls.
04 - Layer granola, fresh berries, kiwi slices, pumpkin seeds, shredded coconut, and mint leaves across the surface of each bowl.
05 - Serve immediately while the smoothie base is chilled and toppings are crisp.

# Expert Advice:

01 -
  • Rich in antioxidants and essential nutrients for a healthy breakfast.
  • Quick 10-minute preparation with zero cooking time.
  • A perfect balance of earthy beetroot and sweet mixed berries.
  • Easily customizable for vegan and dairy-free lifestyles.
02 -
  • Use pre-cooked, vacuum-sealed beets to save time on busy mornings.
  • Keep your berries fully frozen until the moment you blend them to ensure a thick, spoonable smoothie consistency.
  • Always verify ingredient labels on your granola to ensure it meets your dietary needs, specifically for gluten or nut allergens.
Go Back